Garlic Butter Sautéed Mushrooms with Fresh Thyme (Easy Thanksgiving Side Dish)

Why you’ll love it

• Big flavor, few ingredients: browned mushrooms, garlic butter and thyme are all you need.
• Holiday-friendly: quick to make on the stovetop, so the oven stays free for the turkey.
• Goes with everything: perfect with turkey, steak, chicken, pork, potatoes or on toast.

Quick facts

Ingredients

For the mushrooms

• 1 1/2 lb (680 g) cremini (baby bella) mushrooms, or a mix of cremini and white mushrooms
• 2 tbsp (30 ml) olive oil
• 1/2 tsp kosher salt, divided
• 1/4 tsp black pepper

For the garlic butter finish

• 3 tbsp (42 g) unsalted butter
• 1 small shallot, finely chopped (about 3 tbsp)
• 4 cloves garlic, minced
• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
• 2 tbsp (30 ml) dry sherry, dry white wine or chicken or vegetable broth
• 1 tsp (5 ml) soy sauce or Worcestershire sauce (optional, for extra savory flavor)
• 1 tsp (5 ml) fresh lemon juice
• 1 tbsp chopped fresh parsley

Step-by-step method

1. Clean the mushrooms. Wipe the mushrooms with a damp kitchen towel or paper towel to remove any dirt; if they are very dirty, rinse them quickly and dry them well. Trim the ends of the stems. Halve small mushrooms and quarter large ones so the pieces are about the same size.

2. Heat the pan. Heat a 12-inch (30 cm) skillet over medium-high heat for 2 minutes, then add the olive oil and swirl to coat.

3. Sear without stirring. Add the mushrooms in a single layer (cook them in 2 batches if they do not fit) and leave them alone for 3 to 4 minutes, until the undersides are golden brown.

4. Brown well. Sprinkle with 1/4 tsp of the salt and the pepper and cook, stirring every minute or so, 4 to 5 minutes more, until the mushrooms are browned all over and the liquid they release has evaporated.

5. Add the butter and aromatics. Reduce the heat to medium. Add the butter and shallot and cook 1 minute, stirring. Add the garlic and thyme and cook 30 to 60 seconds, just until fragrant, without letting the garlic brown.

6. Deglaze. Pour in the sherry and the soy sauce, if using, and stir, scraping up the browned bits from the bottom of the pan, until the liquid reduces to a glossy glaze, about 1 minute.

7. Season and serve. Turn off the heat. Stir in the lemon juice, parsley and remaining 1/4 tsp salt, taste and adjust the seasoning, and serve hot.

How to know it is done

The mushrooms are ready when they are golden brown on most sides, have shrunk by about half, feel tender but still meaty when pierced with a fork and the pan is almost dry, with just a thin, glossy coating of garlic butter. If there is still a pool of watery liquid in the skillet, keep cooking over medium-high heat for a minute or two until it evaporates.

Tips for the best result

• Do not crowd the pan; overcrowded mushrooms steam and turn gray instead of browning.
• Wait to stir until the first side is golden; that sear is where the flavor comes from.
• Salt after the first sear, because salt draws out water and slows down browning.
• Add the garlic at the end over medium heat so it stays sweet and never burns.
• Cut the mushrooms into even pieces so they all cook at the same speed.

Variations and substitutions

• Wild mushroom mix: use a mix of cremini, shiitake (stems removed), oyster and chanterelle mushrooms.
• Creamy mushrooms: add 1/3 cup (80 ml) heavy cream after deglazing and simmer 2 minutes until thickened.
• Balsamic: replace the sherry with 1 tbsp (15 ml) balsamic vinegar for a sweet-tangy glaze.
• With bacon: cook 3 slices chopped bacon first, remove them and brown the mushrooms in the bacon fat; stir the bacon back in at the end.
• Herb swap: use fresh rosemary or sage instead of thyme for a more wintery flavor.
• Dairy-free and vegan: use olive oil or vegan butter instead of the butter and vegetable broth instead of the sherry.

Make ahead

You can cook the mushrooms up to 2 days ahead. Let them cool, then refrigerate them in a covered container. Before serving, rewarm them in a skillet over medium heat for 3 to 5 minutes with a small pat of butter, or in a covered baking dish in a 350°F (175°C) oven for 10 to 15 minutes, and sprinkle with fresh parsley.

Storage and reheating

Store leftover sautéed mushrooms in an airtight container in the refrigerator for up to 4 days. Reheat them in a skillet over medium heat until hot, or in the microwave for 1 to 2 minutes, stirring halfway. They can be frozen for up to 2 months; their texture becomes softer, so frozen mushrooms are best stirred into gravy, pasta, rice, omelets or soup.