Pan-Seared Mushrooms with Garlic, Thyme & Crispy Bread
Ingredients
- 1½ poundsmushrooms (cremini, button, or a mix)
- 4 clovesgarlic
- 4 sprigsfresh thyme
- 3 tablespoonsolive oil
- 2 tablespoonsbutter
- ½ teaspoonkosher salt
- ¼ teaspoonblack pepper
- 4 slicescrusty bread
- ½ wholelemon
Prep
- 01
Slice or mince 4 garlic cloves.
- 02
Cut crusty bread into slices, if not pre-sliced.
Method
- 01
Pat mushrooms dry with paper towels. Halve or quarter larger ones so pieces are roughly 1 1/2 inches.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When shimmering, add half the mushrooms in a single layer. Let them cook undisturbed for 3–4 minutes until golden. Stir, cook another 2 minutes, then transfer to a plate. Repeat with remaining 1 tablespoon oil and the rest of the mushrooms.
- 03
Return all mushrooms to the pan. Add butter, garlic, and thyme. Cook for 2–3 minutes, stirring gently, until fragrant and the garlic softens. Season with salt and pepper. Taste and adjust.
- 04
Meanwhile, lightly brush bread slices with the pan juices and toast them in a separate skillet or under the broiler until crispy and golden.
- 05
Transfer mushrooms to a serving dish or bowl. Squeeze lemon juice over top. Serve with crispy bread to soak up the pan juices.
Spice Tips
For depth, add a pinch of smoked paprika or a small dried chili when you add the thyme. A splash of balsamic vinegar just before serving adds sweetness and body. Red pepper flakes sprinkled at the table offer gentle heat.
This is best eaten fresh and warm. For a richer finish, drizzle with good-quality olive oil at the end. You can swap thyme for rosemary or sage.