Sautéed Mushrooms with Thyme
Thyme and a touch of white wine will make mushrooms sing. You can stir these flavorful mushrooms into rice pilaf, omelettes, or pasta.
| Yield: 4 Servings | Time: 20 minutes |
Ingredients:
1 T olive oil
1 clove garlic, minced
3 cups sliced brown mushrooms
¼ cup white wine
½ cup vegetable broth
2 T fresh thyme, chopped
½ tsp salt
¼ tsp pepper
Preparation:
1. Heat olive oil in a medium skillet, then add garlic and sauté for one minute.
2. Add mushrooms and wine. Reduce for a few minutes.
3. Add vegetable broth, then cover skillet and allow to cook until mushrooms are soft and the liquid has reduced somewhat.
4. Uncover, add thyme, salt, and pepper, and cook for two more minutes. Remove from heat. (There should still be some liquid remaining.)
This recipe originally appeared in Growing Perennial Foods: A field guide to raising resilient herbs, fruits, and vegetables. On sale now.
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