So I know the holidays can be overwhelming, especially in the kitchen… and this year I wanted to give y’all some recipes that not only are fucking DELICIOUS as all fuck, but are also hella easy to make. Recipes that don’t require a lot of time, crazy ingredients, or effort really. Because to be honest, most holidays for me are spent being extremely stoned & I wanna relax and chill most of the day, not spend the entire day cooking… haha. To each their own, but hey… who wouldn’t want to save some time in the kitchen during the holiday season, right?
I’m not a huge mushroom fan, but these I could seriously eat an entire pan of by themselves. Not only are they incredibly delicious, they only take 15 minutes to make! I love them because they require very few ingredients, and can go with so many different meals.
First you’ll need to clean your mushrooms (using a clean paper towel) & leaving the stems on, cut into fours lengthwise (or half if they’re really small mushrooms). I used baby Bella mushrooms for this, because I like the texture / flavor of them best for this recipe, but you can really follow these same steps with any type of mushroom you like! You’ll want to prep these first because the rest goes really fast! Once you’re done prepping the mushrooms, finely mince your garlic & de-stem your thyme. In a skillet add your butter over medium heat, along with your finely minced garlic & thyme leaves. Allow the butter to melt until it’s foamy and the garlic / thyme are very fragrant (about 2 minutes).
Next, add in your mushrooms… spread them in an even & single layer (as best as you can), season with salt & pepper, and cook for 3 minutes without stirring. After 3 minutes, stir the mushrooms & increase the heat to medium-high. Spread them out into another even / single layer, and cook without stirring for 3 minutes. Keep stirring and spreading them out every few minutes over medium-high heat until the mushrooms are golden brown and most of the butter is absorbed.
If you want them to be bit more saucy, right before serving, add in a bit more butter and stir to coat the mushrooms. This will also make them really glossy and shiny. Taste one and check for seasoning, adjusting the salt and/or pepper to your liking. After that, add some sprigs of fresh thyme as a garnish… and you’re good to go!
These are literally so damn easy, and I promise are some of the tastiest fucking mushrooms ever. As always, I hope y’all enjoy this recipe, and PLEASE PLEASE FUCKING PLEASE share your recreations with me! It literally makes me the happiest human to see y’all enjoying my food, so tag me @plvntfood or #plvntfood on Instagram so I can like and share everything you make!
Fifteen Minute Thyme & Garlic Mushrooms
These Thyme & Garlic Sauteed Mushrooms are absolutely DELICIOUS & only take 15 minutes to make! What a better way to spice up a holiday party, without spending the whole day cooking?!
- 2 lbs baby bella mushrooms
- 6-8 tbsp vegan butter I used miyokos
- 8 garlic cloves finely minced
- 3 tbsp fresh thyme leaves
- 1 1/2 tsp sea salt *to taste
- 1 1/2 tsp ground black pepper *to taste
- thyme sprigs for garnish
Clean your mushrooms with a clean paper towel, and leaving the stems on, cut into fours lengthwise (or half if they're really small mushrooms).
In a skillet add your butter over medium heat, along with your finely minced garlic & thyme leaves (removed from the stems). Allow to melt until the butter is foamy and the garlic & thyme are very fragrant (about 2 minutes).
Add in your mushrooms, spread them in an even & single layer, as best as you can, season with salt & pepper, and cook for 3 minutes without stirring.
Stir the mushrooms & increase the heat to medium high. Spread them out into another even / single layer, and cook without stirring for 3 minutes.
Keep stirring and spreading them out every few minutes over high heat until the mushrooms are golden brown and most of the butter is absorbed.
You can add a small amount of butter in at the end if you want more of a sauce. Garnish with sprigs of fresh thyme & serve immediately!