Garlic and Herb Mushrooms


THESE MUSHROOMS! It’s always a cooking win when you make something so flavorful and versatile. That’s exactly what this dish entails. With only a few ingredients, it’s all about the quality and type of ingredients that makes this dish oh so delicious.

  I made these to enjoy with fresh, artisan bread and of course, cheese (an Italian girl’s dream)! However, the possibilities are truly endless with this mushroom recipe. You can add these to your favorite quiche, frittata, grilled cheese, green bean casserole, mushroom soup or pasta, you name it!

The key to the jam-packed flavor? The use of European butter (this is soooooo good), the right seasoning and fresh herbs. Even if you’re not a mushroom lover, you must give these a try!



4 oz baby Bella mushrooms  

4 oz mixed exotic mushrooms

 3-4 tablespoons European butter

1-2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon (finely chopped) + 2 sprigs fresh thyme

1/2 teaspoon fresh rosemary (finely chopped) 

1 generous splash white wine (I used Pinot Grigio) 

Kosher salt/black pepper, to taste

For the recipe

Begin by slicing the baby Bella mushrooms. You can leave the exotic mushrooms whole. In a skillet, heat two tablespoons of the butter and the olive oil over medium heat.  Add the garlic and sauté for 30 seconds. Add the fresh sprigs of thyme and continue to sauté for an additional 45-60 seconds. Add the mushrooms and finely chopped herbs, sauté for 1-2 minutes. Next, add a splash of the white wine and season with salt and pepper. Sauté for an additional 1-2 minutes. As the mushrooms continue to cook, add the remaining butter to the pan. It is best to taste test the mushrooms and check for additional seasoning. Continue to cook the mushrooms and baste with the pan butter for an additional 5-6 minutes. Serve in your preferred dish and enjoy as is or add to your preferred recipe. Enjoy!

Elizabeth Canas