Mushrooms with Garlic and Fresh Herbs

Preparation info

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Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

Quick and straightforward—use this method for any variety of mushroom or several types combined. Add oyster mushrooms or cremini (similar to the white button mushroom but with a brown cap), if available. Serve the mushrooms as a side dish, over sliced steak, over pasta, in a sandwich, or as an omelet filling.


  • 2 tablespoons olive oil
  • ½ pound white button mushrooms, wiped clean and thickly sliced
  • 6 ounces shiitake mushrooms, stems discarded, caps wiped clean and thickly sliced
  • Salt and Freshly ground black pepper
  • 1 tablespoon minced garlic
  • 2 tablespoons dry white wine
  • 3 tablespoons chopped parsley
  • 1 teaspoon fresh thyme leaves, stripped from the stems, or ½ teaspoon dried thyme


    • Heat the olive oil in a large nonstick skillet over medium-high heat. Add mushrooms and sprinkle with salt and pepper.
    • Sauté the mushrooms, tossing occasionally, for about 4 minutes. Add the garlic and continue to cook, tossing occasionally, until the mushrooms are tender, about 4 minutes longer. Add the wine, parsley, and thyme. Toss briefly and serve.