Sauteed Mushrooms With Thyme Recipes

Steps:

• In a large skillet, heat olive oil over medium-high heat. Add red onion, halved and thinly sliced; cook, stirring often, until browned, 3 to 5 minutes.
• Add button mushrooms, trimmed and thinly sliced, dried thyme, coarse salt, and ground pepper. Reduce heat to medium; cover, and cook until mushrooms are tender, about 10 minutes.
• Remove lid; cook until liquid has evaporated and mushrooms are browned, about 2 minutes more. Serve warm, or let cool before refrigerating, covered. Reheat gently on the stove (or in the microwave).

Steps:

• If mushrooms are greater than one inch in diameter, cut into quarters.
• Heat 12 inch skillet over medium heat.
• Add 1 T olive oil. When the oil is hot enough to sizzle a piece of mushroom, add half the mushrooms and half the thyme. Raise the heat to medium-high and saute, stirring only occasionally, until the mushrooms are golden brown. If you stir them too often or crowd them in the pan, you'll prevent the mushrooms from carmelizing.
• Season with salt and pepper.
• Transfer the mushrooms to a bowl, and repeat with the remaining mushrooms. Add the garlic, and saute 1 minute, stirring. Return the reserved mushroom, with any accumulated juices, to the pan.
• Add the sherry and parsley, and boil until the liquid is reduced to a glaze, another minute or so.
• Add the butter, and gently swirl the pan as the butter melts and emulsifies with the sauce. Taste and adjust the seasonings with salt and pepper.
• Enjoy!

Steps:

• 1 In a skillet over medium-low heat, melt the butter with the oil. Add the shallot; cook, stirring, until soft, about 5 minutes. Raise the heat to medium. Add the mushrooms; season with salt and pepper. Cook, covered, until the mushrooms release their liquid, 5 to 6 minutes.
• Uncover; raise the heat to high. Cook, tossing, until the liquid evaporates and the mushrooms are brown, 3 to 5 minutes. Add the thyme and wine (or water). Cook until the skillet is almost dry, 1 minute. Serve hot.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil and spray with cooking spray.
• Gently clean off mushrooms with a damp paper towel. Cut off stems and discard. Cut any larger mushrooms in half so mushrooms are all about the same size and place in a medium bowl.
• Cut the white parts of the green onions into 1/2-inch pieces and add to the mushrooms. Thinly slice the green parts and set aside for later.
• Whisk oil, vinegar, thyme, 1/2 teaspoon salt, and pepper together in a small bowl. Drizzle over the mushroom mixture and toss to coat. Place in a single layer on the prepared baking sheet.
• Roast in the preheated oven for 10 minutes. Flip mushrooms over and roast for an additional 10 minutes. Remove from the oven and season with more salt, if desired. Sprinkle with reserved green onion parts.

Steps:

• Heat skillet on HIGH. Add 1 1/2 Tbsp clarified butter to pan on HIGH;* swirl to coat pan.
• 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.
• Repeat steps 1 & 2 with remaining butter and mushrooms. Return reserved mushrooms to pan.
• Sprinkle shallots and thyme over mushrooms. Cook, stirring 1 min until herbs evenly coat mushrooms. Season to taste with salt and pepper.

Steps:

• Boil cream and shallots in heavy large pot over medium-high heat 2 minutes. Add mushrooms and 1/4 cup Marsala. Reduce heat to medium and simmer until mushrooms are evenly coated, stirring occasionally, about 2 minutes. Add remaining 1/4 cup Marsala to mushrooms. Simmer until mushrooms are tender and sauce thickens enough to coat back of spoon, stirring occasionally, about 6 minutes. Stir in chopped thyme. Simmer until flavors blend, about 1 minute. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cool, cover and refrigerate. Rewarm over low heat.) Transfer to serving bowl. Garnish with thyme sprigs.

Steps:

• Heat olive oil and butter in a large saucepan over medium heat. Cook and stir mushrooms, garlic, cooking wine, teriyaki sauce, garlic salt, and black pepper in the hot oil and butter until mushrooms are lightly browned, about 5 minutes. Reduce heat to low and simmer until mushrooms are tender, 5 to 8 more minutes.