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Easy Thyme Garlic Mushrooms (With Video)


Perfectly Pan-Fried Thyme Garlic Mushrooms

This is my default mushroom recipe – it’s super easy, quick and you can make it for breakfast, lunch or dinner. I love a combination of thyme, garlic and lemon and it goes superbly well with mushrooms. You can use any kind of mushrooms, I used the most common white button mushrooms.

If the mushrooms are quite small, I like to use them whole, but you can also slice them or cut them in half. It may seem like a lot of mushrooms when you start but they will shrink in size while cooking. They will also release a bit of juice at the start but that will dry up as you keep cooking them over medium-high heat.

Here is a little video of how I make these pan-fried mushrooms. You can find more of my videos here.

Thyme Lemon & Garlic Mushrooms
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 2-3
  • 1 tablespoon coconut oil or olive oil
  • 300-350 g / 10-11oz button mushrooms
  • Zest of ½ lemon
  • 1 teaspoon or so of butter or ghee
  • 5 sprigs of fresh thyme (leaves or whole sprigs)
  • 2 garlic cloves, peeled and sliced
  • ½ teaspoon sea salt
  • Cracked black pepper, to taste
  • 1-2 tablespoons lemon juice
  1. In a large skillet or a frying pan, heat the oil over medium-high heat.
  2. Add the mushrooms and cook for 3-4 minutes until they have browned off nicely on one side. They will also start to shrink slightly and release some liquid. Flip them over and cook for 2 more minutes on the other side. At this stage, we don't want to stir them too much as we want to get a nice, golden brown colour.
  3. Once the mushrooms have browned off, add the lemon zest, butter, thyme, garlic, salt and pepper.
  4. Cook together for a minute or two, stirring a couple of times. Finally, drizzle with lemon juice and toss through one more time.

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Perfectly Pan-Fried Thyme Garlic Mushrooms


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