Garlicky Mushrooms and Herbs

By Yasmin Fahr

Published Nov. 7, 2024

Garlicky Mushrooms and Herbs
Johnny Miller for The New York Times. Food Stylist: Vivian Lui.
Total Time
40 minutes
Prep Time
15 minutes
Cook Time
25 minutes
Rating
5(1,143)
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
  • 2pounds mixed mushrooms (cremini, oyster, shitake), trimmed or stemmed and thinly sliced
  • 2tablespoons unsalted butter
  • 1tablespoon olive oil
  • 2thyme sprigs
  • 2garlic cloves, thinly sliced
  • Salt and black pepper
  • 2tablespoons soy sauce
  • 1tablespoon chopped chives 
  • 2tablespoons 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 (8 servings)

80 calories; 6 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 5 grams protein; 296 milligrams sodium

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
1,143 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?

Caroline

Does anyone have a substitute recommendation for the soy sauce? One of my family members is allergic to soy.

memma

Tamari? it's made without wheat. Or Thai fish sauce, if you want to punch up the umami...

Amy

I made these using only criminis to go along with filet, twice baked potatoes and broccoli rabe Christmas dinner, and this was a standout among standouts. Not a single bit of crispy, umami shroom was left behind. They were delicious! Do not make the mistake I did and scale the recipe down because they shrink to a fraction of their original size and you will want more. I can’t imagine making mushrooms another way ever again. Can’t wait to try with a wider variety of mushroom types.

Robert

I need to experiment with this more. It's one of those recipies that I want to play around with. I wasn't impressed with my results the first time, but it wasn't a result of the recipe. I like some of the alternatives below.

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