These herby browned mushrooms with sage and thyme are deceptively delicious, considering how easy they are. They are the perfect accompaniment to a hearty main dish or thrown on top of a Dutch baby pancake for a savory breakfast (or breakfast-for-dinner, common in our household). Mushrooms can be tricky to get right — sometimes they hold too much water and don’t brown enough, or the texture just ends up off. I finally have them down to the science of five simple tips, and I hope you love these browned mushrooms as much as I do.
Tips for brown and glossy mushrooms
There’s nothing complicated about these herby browned mushrooms with sage and thyme, but I do have a few techniques will help you get brown and glossy mushrooms every time:
- Use both butter and olive oil. It’s rare that I call for butter in a recipe (olive oil probably courses through my veins at this point), but I’ve found that just a small amount helps the mushrooms brown and stay glossy.
- Get your pan and butter/olive oil combination HOT before you add the mushrooms. The butter should be a little frothy before you add your mushrooms, which should sizzle when they hit the pan. I recommend using a cast iron skillet for these browned mushrooms — it makes all the difference!
- Speaking of pans, use a large one! The more space your mushrooms have to make contact with the pan, the better they’ll brown. If you don’t have a pan large enough to allow most of the mushrooms to come into contact with the bottom at once, you can sauté in batches: add a handful at a time and push each browned batch to the side before adding more and repeating.
- Resist the urge to over-stir. Give the mushrooms a good toss when you first add them to the pan to make sure they’re fully coated, and then let them sit until they release most of their water and begin to brown.
- Finally, I recommend salting AFTER the mushrooms have browned. Salt encourages the mushrooms to release more water, and if you salt at the beginning you may end up with a soupy mess of mushrooms that take longer to take on color.
If you make these herby browned mushrooms with sage and thyme, please let me know what you think in the comments below! Your comments help other readers find my recipes — thank you for your support!
If you’re looking for other simple side dishes to complete a meal, you may also like:
- No Frills Side Salad with White Wine Vinaigrette
- The Easiest Spinach Salad with Lemon dressing and Parmesan
Herby Browned Mushrooms with Sage and Thyme
These herby browned mushrooms with sage and thyme are simple, aromatic, and the perfect accompaniment to a hearty dinner!
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 min
- Yield: 4 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- 3 tbs good olive oil
- 1 tbsp butter
- 1 lb sliced mushrooms, such as crimini or a mix of wild
- 4 fresh sage leaves, finely chopped
- 1/2 tbsp fresh thyme leaves, plus more for garnishing
- Salt and black pepper, to taste
1. Heat olive oil and butter over medium-high heat in a large sauté pan or well-seasoned cast iron skillet.
2. Once butter begins to foam slightly, add mushrooms. Toss once to ensure all mushrooms are coated in olive oil and butter.
3. Allow mushrooms to brown, disturbing them as little as possible until most of the water they have released has evaporated and they begin to take on color, about 15 minutes. For best results, most of your mushrooms should come into contact with the bottom of the pan at once.
4. Season generously with salt and pepper.
5. Mix in your sage and thyme. Allow the herbs a minute or two to wilt and turn off the heat. Divide among plates and garnish with more fresh thyme, if desired.
If you don’t have a pan large enough for most of your mushrooms to come into contact with the bottom of the pan at once, you can sauté in batches: add a handful at a time and push each browned batch to the side before adding more.
- Calories: 143
- Sugar: 1 g
- Sodium: 7.3 mg
- Fat: 13.5 g
- Saturated Fat: 3.4 g
- Carbohydrates: 4.9 g
- Protein: 3 g
- Cholesterol: 7.6 mg