A perfect, easy lunch that has become a staple for me lately. I remember being a kid and pretending to have an allergy to mushrooms to avoid being served them at friends houses. Haha, times have changed.
Mushrooms are probably one of my favourite foods when cooked with a little butter, garlic and thyme… Recently I’ve been throwing a handful of feta or goats cheese on top for a little extra protein. So delicious.
My kids aren’t quite as fond of this as I am, but it makes a perfect mid-day meal for me when I’m busy and I feel good about all the nutrition packed in the mushrooms.
Hope you like it as well. 🙂 (Also makes a perf side to a BBQ dinner, since that’s basically all we eat during the summer.)
Garlicky Mushroom Skillet
Course: Appetizers and Sides4
servings5
minutes15
minutes300
kcalIngredients
3 Tablespoons unsalted butter (or olive oil)
1 package (500 g) cremini mushrooms, washed and halved
4 cloves garlic, minced
1/2 onion, diced
2 Tablespoons soy sauce
3 sprigs fresh thyme
salt and pepper, to taste
1/2 cup crumbled feta cheese
Directions
- Heat butter in large skillet oven med-high heat
- Saute the onion until softened, then add the mushrooms and cook until golden
- Stir in the garlic, thyme and soy sauce for about 30 seconds, then season with salt and pepper to your taste.
- Remove from heat and top with crumbled feta. Serve and enjoy.