Sauteed Mushrooms With Shallots and Thyme

Total Time
10mins
Prep 5 mins
Cook 5 mins

How interesting a simple little mushroom dish can be when you use exotic varieties, like chanterelles and lobster mushrooms. Be creative!

Ingredients Nutrition

  • 3 tablespoons clarified butter
  • 1 lb about 8 cups mixed sliced mushrooms, rinsed, trimmed and patted dry (no thinner than 1/4-inch)
  • 2 tablespoons minced shallots
  • 1 12 teaspoons minced fresh thyme leaves
  • salt and pepper

Directions

  1. Heat skillet on HIGH. Add 1 1/2 Tbsp clarified butter to pan on HIGH;* swirl to coat pan.
  2. Add 4 cups mushrooms. Don't toss or stir until mushrooms start to brown, 1-2 minute Cook 1-2 min more. Remove from pan.
  3. Repeat steps 1 & 2 with remaining butter and mushrooms. Return reserved mushrooms to pan.
  4. Sprinkle shallots and thyme over mushrooms. Cook, stirring 1 min until herbs evenly coat mushrooms. Season to taste with salt and pepper.
Most Helpful

5 5

We all really enjoyed this dish! Even my toddler ate them. ;) I had baby portabellos on hand, but no fresh thyme (like I thought I did), so I used dried. Thanks for sharing, tony! Made & enjoyed for Spring 2010 Pick A Chef.

Excellent!!!!! This was very flavorful and I can't wait to make this again. This recipe deff. adds a new zing to the dishes I usually make.

5 5

Made for Fall PAC 2008 - had oyster, portbello, and crimini 'shrooms, prepared as directed. This was an entirely different taste sensation - usually do more butter and sherry -- but this was really good ! Thanks tony, for posting.