Sautéed Mushrooms with Butter and Fresh Thyme
These sautéed mushrooms are cooked in butter with Worcestershire sauce, herbs de Provence, and fresh thyme until deeply golden and caramelized. Ready in 15 minutes, perfect as a side or topping.
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Ingredients
- 1 pint mushrooms do not wash
- 1 stick unsalted butter
- 1 tbsp Worcestershire sauce
- 1 tbsp Creole Trinity and Herb Seasoning
- 1 tbsp herbs de Provence
- Salt and black pepper to taste
- Fresh thyme sprigs
Instructions
- Wipe each mushroom with a dry paper towel to remove any dirt. Do not rinse with water. Leave small mushrooms whole and halve or quarter any larger ones.
- In a large skillet over medium to medium-high heat, melt the butter until foaming.
- Add the mushrooms in a single layer and let them sit undisturbed for 2 to 3 minutes until a golden crust forms on the bottom. Then stir and continue cooking.
- Add the Worcestershire sauce, Creole seasoning, herbs de Provence, salt, pepper, and fresh thyme sprigs. Stir to coat evenly.
- Cook for another 3 to 5 minutes, stirring occasionally, until the mushrooms are deeply golden, tender, and glossy. Remove thyme sprigs before serving.
