Try this easy recipe for garlic mushrooms with lemon and thyme - a quick and healthy breakfast or side dish made with just a few simple ingredients. Perfect for cooks of all levels! This mushroom recipe is vegan, paleo, gluten-free, low-carb, Whole30.
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 183kcal | Carbohydrates: 7g | Protein: 5g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 606mg | Potassium: 513mg | Fiber: 2g | Sugar: 3g | Vitamin A: 182IU | Vitamin C: 11mg | Calcium: 22mg | Iron: 1mg
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