About the Recipe
Simple and savory, these sautéed mushrooms are cooked until golden and tender, with just a touch of salt, pepper, and optional thyme. A perfect side dish or topping for grain bowls, pasta, toast, or eggs.
Ingredients
Fresh mushrooms, sliced into bite-size pieces (~¼" thick)
Cooking oil or butter (enough to lightly coat the pan)
Salt, to taste
Black pepper, to taste
Fresh thyme (optional)
Preparation
Slice or tear mushrooms into bite-size pieces, about ¼" thick.
Cooking
Preheat a skillet over medium-high heat. For Lion’s Mane mushrooms, use medium to medium-low heat instead.
Add enough oil or butter to lightly coat the bottom of the pan.
Arrange mushrooms in a single, even layer—do not overcrowd.
Cook undisturbed for 5–6 minutes to allow browning.
Stir, then season with salt, pepper, and fresh thyme if desired.
Continue cooking for another 5–6 minutes, stirring occasionally, until mushrooms are golden and tender.