Garlic and Thyme Pan Seared Mushrooms

INGREDIENTS

• 1 lb mushrooms of choice; crimini, portobello, white button, chanterelle, shiitake, etc, sliced thinly
• 2 Tbsp finely chopped fresh garlic
• 1Tbsp thyme, fresh is great, but dried is fine too
• 1/2 tsp salt, or to taste
• 1/4 tsp black pepper, or to taste
• 1 Tbsp olive oil, or use non stick pan
• 2 Tbsp of white wine, optional
• 2 Tbsp fresh chives or green onions, finely chopped, optional

PREPARATION

1. 1. Gently heat olive oil in a skillet over medium heat, or if skipping oil, heat a non-stick pan. When hot, add mushrooms and cook for a good 5-10 minutes, stirring occasionally, depending on the water content of the mushroom you’re using. (White button and crimini cook fastest, chanterelle, shiitake, and portobello take a bit longer)
2. 2. When mushrooms have begun to release their water, continue stirring until they begin to brown. Add white wine if using, or skip and add the garlic, thyme, and salt and pepper.
3. 3. Cook an additional minute or two to mellow the garlic, and get it nice and golden. Take care not to let the garlic burn. Season to taste and sprinkle with chives or green onions just before serving. Enjoy on toast, over pasta, rice, as a side, or served as a nice appetizer. Enjoy!