Mushrooms really are like magic. They grow in mysterious places and don’t really fit any of the normal food categories. They make everything taste better, and even make a great substitute for meat!
Perhaps best of all, you can get some kind of mushroom all year round. Shamrock Farm has shiitake, oyster, and portabella mushrooms throughout the season; and Annabelle’s Garden currently has morels and will have other wild foraged mushrooms from time to time.
This is a very simple basic mushroom recipe that is great as a side dish, or a topping for meat. Garlic and thyme are a classic flavor combo with mushrooms of all types!
Seared Mushrooms with Garlic and Thyme
adapted from a recipe by Chris Morocco for bon appetit
- 2 tablespoons olive oil
- 12 ounces mushrooms (such as shiitake, oyster, or wild foraged), cut into pieces
- Kosher salt, freshly ground pepper
- 4 tablespoons unsalted butter, cut into pieces
- 2 sprigs thyme
- 2 garlic cloves, crushed
- Heat oil in a large skillet over medium-high heat until it’s just beginning to smoke. Arrange mushrooms in skillet in a single layer and cook, undisturbed, until bottom side is golden brown, about 3 minutes. Season with salt and pepper, toss mushrooms, and continue to cook, tossing often and reducing heat as needed to avoid scorching, until golden brown all over, about 5 minutes more.
- Reduce heat to medium and add butter, thyme sprigs, and garlic to skillet. Tip skillet toward you so butter pools at bottom edge. Spoon foaming butter over mushrooms until butter smells nutty, about 4 minutes. Remove mushrooms from skillet with a slotted spoon.
I often make a sauce out of this basic recipe by adding a little flour or cornstarch and some wine, broth, or cream. It makes a great pasta sauce! You can always substitute different types of mushrooms for the ones in a recipe. Get to know the properties of different varieties and let that be your guide. Shiitakes are meaty, oysters are delicate in flavor, and morels are nutty and woodsy. What are your favorite mushrooms!