Garlicky Mushrooms and Herbs

By Yasmin Fahr

Published November 6, 2024

  • Johnny Miller for The New York Times. Food Stylist: Vivian Lui.
Media 1 of 1
Total Time
40 minutes
Prep Time
15 minutes
Cook Time
25 minutes
Rating
5(1,292)
Comments
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This stellar side of caramelized mushrooms and herbs will quietly dazzle on any table, with little effort. The mushrooms are cooked in a hot, dry pan to release their moisture and start  caramelization, then butter and olive oil coat the mushrooms with a soft, silky sheen. The finishing touch of soy sauce amplifies the umami of the mushrooms, for an earthy, savory dish. Garnish with different herbs or cheese, depending on the meal being served. Sprinkling these on seared steak; toast slathered with a soft cheese; or mashed potatoes would be wise.

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Ingredients

Yield:6 to 8 servings

  • 2 pounds mixed mushrooms (cremini, oyster, shitake), trimmed or stemmed and thinly sliced

  • 2 tablespoons unsalted butter

  • 1 tablespoon olive oil

  • 2 thyme sprigs

  • 2 garlic cloves, thinly sliced

  • Salt and black pepper

  • 2 tablespoons soy sauce

  • 1 tablespoon chopped chives 

  • 2 tablespoons grated Parmesan (optional)

  • A couple of cilantro or parsley sprigs and tender stems, roughly torn (optional), for garnishing

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

5 grams carbs; 9 milligrams cholesterol; 80 calories; 2 grams monosaturated fat; 2 grams saturated fat; 6 grams fat; 1 gram fiber; 296 milligrams sodium; 5 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat a large Dutch oven or other heavy pot over medium-high until hot. Add the mushrooms and cook, stirring every 2 minutes, until they have released their liquid and the pan is dry, about 15 minutes. (Be patient, it will happen!)

  2. Step 2

    Add the butter, olive oil, thyme sprigs and garlic; season lightly with salt and a few grinds of pepper. Cook, stirring occasionally, until the mushrooms are tender and browned in spots, about 5 minutes more. Adjust heat if the mushrooms threaten to burn.

  3. Step 3

    Stir in the soy sauce, scraping up anything on the bottom of the pan, about 30 seconds. Off the heat, garnish with the chives, cheese and fresh herbs, if using, and a few grinds of pepper before serving.

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Ratings

5 out of 5
1,292 user ratings
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Comments

Diana

This was great! I forgot the soy sauce at the end, but it didn't seem to matter, and I didn't have any chives. Served the mushrooms with Smitten Kitchen's slow-roasted sweet potatoes and steamed broccoli and sliced avocado, a lovely simple but intriguing vegetarian meal.

Liv

I used a fruity white wine (Chardonnay) instead of soy sauce, and it let the mushrooms’ taste really shine.

TEP

@Adrian Did you actually cook this recipe as written?

Jay

I had absolutely no idea how easy it was to make an extraordinary mushroom side. I disagree with some commenters about the soy sauce--I think it matters a good bit--and I like salt/pepper/garlic, but other than that, I simplify wherever possible so that I can put my attention on whatever I'm making for the main. I've never added the chives, I usually skip the cheese, I'm hit and miss on the thyme, and I use whatever cheap mushrooms I have lying around. Still comes out fantastic every time.

Dafna

I added a tiny bit of cream at the end and had it over toast, turned out delicious!

Jan

Will this work with portobello mushrooms?

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