This delicious and easy-to-make recipe for Thyme Lemon Garlic Mushrooms is perfect for a quick and healthy breakfast or side dish. With only a few simple ingredients, you’ll be able to make these mouth-watering mushrooms in no time! These are vegan, paleo, gluten-free, Whole30, and keto friendly. This recipe has been updated!
My Perfect Garlic Mushrooms
These garlic mushrooms with thyme and a drizzle of lemon is one of my favourite mushroom recipes.
It’s super easy, and 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.
Garlic Mushrooms Recipe Tips
Here are some tips to make the perfect Garlic Mushrooms recipe:
- I love using whole mushrooms cut in halves or quarters, so they are nice and juicy with plenty of ‘meaty flesh’ but you could use pre-sliced mushrooms.
- Don’t overcrowd the pan: Overcrowding the pan can steam the mushrooms instead of sautéing them, leading to a softer texture. Keeping them in one layer is ideal.
- Use high to medium-high heat: Cook the mushrooms on high heat to achieve a nice browning and caramelization. If the heat is not high enough, the mushrooms will steam.
- Don’t stir the mushrooms too much. They need time to brown on each side so leave them alone for a while.
- Don’t overcook the mushrooms: Overcooked mushrooms can become rubbery and lose their flavor, so keep an eye on them and remove from heat as soon as they are tender and juicy.
- Some recipes say to sauté the garlic first before adding the mushrooms but I find that in this case the garlic has a risk of burning and turning bitter. I prefer to add the garlic at a later stage.
- Fresh thyme is best but dried can also be used. Rosemary is a good alternative.
- Serve immediately: Garlic mushrooms are best served hot and fresh, so don’t let them sit for too long before serving. Enjoy!
What To Serve With Garlic Mushrooms
Or rather, what to serve garlic mushrooms with! This dish is more of side that can be served alongside eggs, baked beans, or crispy bacon for breakfast. These mushrooms are fabulous on a piece of sourdough, especially if topped with a little feta or Parmesan.
They make a great side dish with meat and chicken or can be served alongside quinoa or beans and rice for a lovely vegetarian meal. You can use them in salads, tacos, cheese toasties, sandwiches, and more.
More Mushroom Recipes
Find the full list of ingredients, instructions, and a nutritional breakdown below. If you have questions or cook this recipe, please let me know in the comments, and make sure to rate this recipe so it’s easy for others to find.
- 2 tablespoons olive oil
- 300-350 g button mushrooms 10-11 oz.
- Zest of 1/2 lemon
- 1 teaspoon butter ghee or plant-based alternative
- 5 sprigs of fresh thyme leaves or whole sprigs
- 2 cloves garlic peeled and sliced
- 1/2 teaspoon sea salt
- Cracked black pepper to taste
- 1 tablespoon lemon juice
- In a large skillet or a frying pan, heat the oil over medium-high heat.
- 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.
- Once the mushrooms have browned off, add the lemon zest, butter, thyme, garlic, salt and pepper.
- Cook together for a minute or two, stirring a couple of times. Finally, drizzle with lemon juice and toss through one more time.
How To Make Pan-Fried Garlic Mushrooms (Photos)
Step 1. Prepare the mushrooms and garlic. If mushrooms are small enough, leave them whole, otherwise cut them in halves or quarters. Chop garlic finely and set aside.
Step 2. In a large skillet or a frying pan, heat the oil over medium-high heat. 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.
Step 3. Once the mushrooms have browned off, add the lemon zest, butter (if using), thyme, garlic, salt and pepper.S
Step 4. Cook together for a minute or two, stirring a couple of times. Finally, drizzle with lemon juice and toss through one more time.