Loved it! I’ve done many other mushroom recipes, including ones with wine, and I think this might be our favorite! Super fast and easy and the flavor was really wonderful: complex, not heavy, herby – but not excessively, and delicately rich. Definitely we’ll be doing this many times in the future. Thanks much!
I made this for the 1st time to go with the steak my husband was grilling. I followed the recipe exactly as is and it was perfect. I will definitely be making this again.
This was my first time sautéing mushrooms properly (I usually just toss them in a pan and hope for the best), so this recipe was super helpful. I never knew waiting for the pan to heat that much made such a difference in texture. Mine came out nicely browned with that little crisp on the edges. Love that tip! Thank you so much!
This is a really handy recipe to keep around. I didn’t think sautéed mushrooms could taste this rich without a ton of butter or cream, but the method here really brought out the flavor. I enjoyed it so much, Thank you!
Wow! These turned out really tasty. I was surprised how much flavor developed with such simple ingredients. I added a splash of white wine while sautéing just for extra depth, and it blended nicely. The mushrooms shrank a bit more than I expected, though, so next time I might double the batch.
Cooked these mushrooms as a side with pork chops, and everyone loved them. They were buttery, garlicky, and perfectly soft. I added a little squeeze of lemon at the end for some brightness, and it made a big difference. It’s one of those easy sides I’ll probably keep making. Really happy with this. Thanks
Tried this for a quick lunch topping for toast with some eggs on the side. It was super satisfying. The fresh thyme definitely gave it a little something special. I had to cook the mushrooms in two batches because my pan was small, but it was worth the effort.
Made these tonight for dinner and loved how quick they were. I usually overcook mushrooms and they end up soggy, but your recipe helped me get them right. They turned out buttery and flavorful. I could’ve eaten them straight out of the pan, honestly. Thank you!
Made these for dinner with chicken and rice and wow, they turned out so good. I used a mix of button and cremini mushrooms and the whole kitchen smelled amazing. Even my kid, who normally refuses mushrooms, actually ate some and that’s a win in my book. Thank you!
Loved it! I’ve done many other mushroom recipes, including ones with wine, and I think this might be our favorite! Super fast and easy and the flavor was really wonderful: complex, not heavy, herby – but not excessively, and delicately rich. Definitely we’ll be doing this many times in the future. Thanks much!
Glad to hear you enjoyed it, Mauri!
Wow, this is delicious! And very easy, since I started with sliced Baby Bellas. I used coconut aminos instead of soy sauce. Thank you!
Glad to hear you enjoyed it, Barbara!
Absolutely delicious! I served it without thyme or parsley. I don’t drink, so it was nice to have a recipe that didn’t require wine.
Glad you enjoyed it, CHM!
The alcohol in the wine will cook off quickly, so you just get the flavor so no it’ll be afraid to use wine in a recipe like this
Just made some for lunch and it’s so delicious. So easy . It’s a keeper. Thank you.
Great to hear, Gladys! Thank you!
Yum! I forgot the thyme even though I had it. Still delicious. Will double it next time.
Great to hear, thank you Jessica!
We absolutely loved it! So, do, so delicious and easy. We make these all the time now.
Great to hear, Ashley!
Delicious! I didn’t have balsamic vinegar, so I used red wine vinegar. I also used a no-soy soy sauce. I loved it, thanks!
Great to hear! Thank you Dierdre!
I followed recipe exactly and the mushrooms were fabulous. Chef’s kiss!
So glad to hear, Tam! Thank you!
Delicious, easy, fast!
Glad you enjoyed it, Andrea! Thank you!
I would make this recipe again
Thank you Colleen!
I made this for the 1st time to go with the steak my husband was grilling. I followed the recipe exactly as is and it was perfect. I will definitely be making this again.
Makes me so happy to hear, Dawn! Thank you!
This was my first time sautéing mushrooms properly (I usually just toss them in a pan and hope for the best), so this recipe was super helpful. I never knew waiting for the pan to heat that much made such a difference in texture. Mine came out nicely browned with that little crisp on the edges. Love that tip! Thank you so much!
Game changer, right?! So glad you enjoyed them, Renee!
This is a really handy recipe to keep around. I didn’t think sautéed mushrooms could taste this rich without a ton of butter or cream, but the method here really brought out the flavor. I enjoyed it so much, Thank you!
So glad you enjoyed it, Penelope! Thank you!
Wow! These turned out really tasty. I was surprised how much flavor developed with such simple ingredients. I added a splash of white wine while sautéing just for extra depth, and it blended nicely. The mushrooms shrank a bit more than I expected, though, so next time I might double the batch.
So glad you enjoyed the mushrooms, Desiree! Thank you!
This worked exactly as written, thanks!
Great to hear, thank you Don!
Can you make this without the butter?
Sure, you might need to add a little more oil. Enjoy, Olga!
Cooked these mushrooms as a side with pork chops, and everyone loved them. They were buttery, garlicky, and perfectly soft. I added a little squeeze of lemon at the end for some brightness, and it made a big difference. It’s one of those easy sides I’ll probably keep making. Really happy with this. Thanks
Thank you Ellie!
Tried this for a quick lunch topping for toast with some eggs on the side. It was super satisfying. The fresh thyme definitely gave it a little something special. I had to cook the mushrooms in two batches because my pan was small, but it was worth the effort.
So happy to hear, Laura! Thank you!
Made these tonight for dinner and loved how quick they were. I usually overcook mushrooms and they end up soggy, but your recipe helped me get them right. They turned out buttery and flavorful. I could’ve eaten them straight out of the pan, honestly. Thank you!
So glad to hear, thank you Becca!
Made these for dinner with chicken and rice and wow, they turned out so good. I used a mix of button and cremini mushrooms and the whole kitchen smelled amazing. Even my kid, who normally refuses mushrooms, actually ate some and that’s a win in my book. Thank you!
So glad to hear, Noreen! Thank you!