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Sautéed Mushrooms with Thyme

This back to basics recipe couldn't get any easier. I know mushrooms can be a hit or miss for most, but you just haven't had the right kind of mushrooms. I am here to teach you how to make Sautéed Mushrooms with Thyme. Since it's fall, thyme is the perfect herb to use here and it pairs very well with mushrooms.

Mushrooms are a great vegetable to pair with a lean protein and carb source like rice or potatoes. If you're ever feeling lazy and don't want to prepare a bunch of veggies, just make this recipe on the side! You can also enjoy these mushrooms in an omelette, veggie wrap, pasta, or nourish bowl. The possibilities are endless.

Mushrooms are a great source of potassium, which most Americans don't get enough of in their diets. SO, I highly recommend you give this back to basics recipe a go!

All you need is baby bella mushrooms, dried thyme, garlic, salt, and extra virgin olive oil. Feel free to sub the baby bella mushrooms for white or shiitake mushrooms, its up to you always! Let's get to it.

Yields: 1-2

Prep time: 5 minutes

Total time: 15 minutes

This recipe is dairy free, gluten free, vegetarian, and vegan.



1. Whole baby Bella mushrooms

2. Extra virgin olive oil

3. Salt

4. Dried thyme

5. 1 garlic clove

6. Maldon salt to garnish

7. Unsalted butter (optional if you'd like to use it to sauté the mushrooms)

8. Fresh parsley, finely chopped to garnish



1. First, thoroughly rinse the mushrooms under water. Pat them dry.

2. Now, chop the stems off. It's up to you if you want to finely slice the mushrooms into thin rounds or keep them whole. The cooking time will just differ.

3. Grab a small frying pan and place it on the stovetop on medium-high heat. Add in 1 TBSP of olive oil (or ½ TBSP olive oil and 1 TBSP butter). Allow the butter to melt, but don't allow it to burn.

4. Add in the mushrooms and allow them to cook for about 3-5 minutes. As soon as they brown/soften, add in the dried thyme and fresh garlic. Sauté well.

5. Salt to taste.

6. Feel free to garnish with flaky salt and fresh parsley. Enjoy!


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