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Pan Roasted Mushrooms With Thyme Recipe

I can’t get enough mushrooms right now.  I haven’t been seeing the wild ones at the farmer’s market yet but I’ve been buying a whole lot of cultivated white button and Crimini mushrooms.  I love them almost any way except for raw.  I love to roast them on the grill, sautee them thinly sliced with onion to put in omelets, and of course I love to make tofu stroganoff.  But this is by far my current favorite way to eat mushrooms: pan roasting them with onions and thyme in olive oil and then finishing them off with some red wine vinegar.  I’d use wine but I never happen to have any sitting around.  When they’re still warm but not hot I put them on a bed of lettuce with some feta cheese and dress with vinaigrette.  It’s a simple but satisfying salad.

Pan Roasted Mushrooms With Thyme

Pan Roasted Mushrooms With Thyme

Ingredients

  • 2 lbs button mushrooms, quartered
  • 1 onion, quartered and thinly sliced
  • 3 Tbsp olive oil
  • 2 tsp dried thyme
  • 1 tsp salt
  • 1/4 cup red wine vinegar
  • freshly ground pepper to taste

Instructions

  1. Heat up the olive oil in a large saute pan and add the mushrooms and onions.
  2. With the heat on high saute the mushrooms and onions until they start to brown, stirring frequently to prevent them from sticking to the pan or burning.
  3. Add the thyme and salt and turn the heat down to medium-high.
  4. Add the vinegar and cook with a lid on for about five minutes to get the mushrooms to release their juices.
  5. Remove the lid and continue cooking until all the juices have cooked down, stirring frequently.
  6. Grind fresh pepper over them and serve.

Notes

You can serve these mushrooms as a side dish, add to a salad, or add them to eggs. These are just the ways we've enjoyed them - I'm confident there are many other ways to enjoy this dish. If you have some red wine on hand I suggest using that in place of the red wine vinegar. This recipe can be easily halved. I do a big batch because we can't get enough of them.

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