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One-Pan Mushroom Medley with Thyme
Earthy white, shiitake, and oyster mushrooms transform into a deeply savory side dish when seared in butter. Finely chopped shallots and garlic build a rich base, while fresh thyme leaves cut through the umami with a bright, herbal note. They're cooked until perfectly tender and caramelized, making them a fantastic pairing for roasted meats or a hearty topping for thick slices of toasted sourdough. You'll love how this rustic preparation makes a simple dinner feel special without requiring hours at the stove.
Equipment
- Skillet
- Stovetop
Ingredients
- 4 tablespoons butter
- 2 large shallots, finely chopped
- 1 pound white mushrooms, trimmed and quartered
- 8 ounces shiitake mushrooms, stems removed, cut into 1-inch-thick slices
- 8 ounces oyster mushrooms, cut in half if large
- 2 cloves garlic, finely chopped
- 1 teaspoon fresh thyme leaves, plus sprigs for garnish
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- 1Melt the butter in a large, deep skillet over medium-high heat. Toss in the chopped shallots and cook for 1 minute, stirring constantly so they don't burn.
- 2Add the white, shiitake, and oyster mushrooms along with the garlic, fresh thyme, salt, and black pepper. Cook for 12 to 15 minutes, stirring often, until the mushrooms are deeply browned, tender, and all the released liquid has cooked away. Don't rush this step. The mushrooms need time to release their water and caramelize properly.
Notes
- Prep tip: Wipe the mushrooms clean with a damp paper towel instead of rinsing them under water so they don't absorb excess moisture.
- Garnish: Top the finished dish with a few extra sprigs of fresh thyme right before serving.
- Storage: Keeps in the fridge for up to 3 days in an airtight container. Reheat gently on the stove.