Thanksgiving Side Dish – Wine and Thyme Mushrooms

by Sala @ Veggie Belly on November 26, 2008

I’ve been making this recipe for years. I absolutely love it! I first saw this on Micheal Chiarello’s ‘Easy Entertaining’ and have been making different versions since. The wine makes all the difference here, so don’t leave it out.


Button Mushrooms – 2 packets
Garlic – 1 tbsp, minced
Fresh Thyme – 4 sprigs
White Wine – couple of splashes
Olive oil – 1 tbsp
Butter – 1 tbsp

Heat the olive oil and butter in a large flat non stick pan. Arrange the mushrooms in the pan, cap side down. Cook on medium-high till the mushrooms caps are golden, about 5 minutes. Don’t move the mushrooms around; if you do they wont caramelize.

When the mushroom caps are golden add the garlic and thyme. Toss and let it cook 30 seconds. Then add the wine and cook on high till the wine evaporates. Turn off heat and add salt and pepper.

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