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Garlic and Thyme Pan Seared Mushrooms [Vegan]

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If you like mushrooms, you’ll love this dish. I like to serve these over pasta, rice, mashed potatoes, toast….the list goes on. You can use any mushrooms, though our favorite is portobello, crimini, or chanterelles as you see in the picture. But regular ol’ white button mushrooms would work great as well. The key to delicious mushrooms is to cook them over medium heat until they release their water and start to crisp up a bit. At that point you can add lots of chopped garlic, a splash of white wine if you like, and a generous pinch of thyme. Salt and pepper to taste and they’re ready to devour!

Garlic and Thyme Pan Seared Mushrooms [Vegan, Gluten-Free]

This Recipe is :

Dairy Free Vegan



Cook Time



  • 1 lb mushrooms of choice; crimini, portobello, white button, chanterelle, shiitake, etc, sliced thinly
  • 2 Tbsp finely chopped fresh garlic
  • 1Tbsp thyme, fresh is great, but dried is fine too
  • 1/2 tsp salt, or to taste
  • 1/4 tsp black pepper, or to taste
  • 1 Tbsp olive oil, or use non stick pan
  • 2 Tbsp of white wine, optional
  • 2 Tbsp fresh chives or green onions, finely chopped, optional


  1. 1. Gently heat olive oil in a skillet over medium heat, or if skipping oil, heat a non-stick pan. When hot, add mushrooms and cook for a good 5-10 minutes, stirring occasionally, depending on the water content of the mushroom you’re using. (White button and crimini cook fastest, chanterelle, shiitake, and portobello take a bit longer)
  2. 2. When mushrooms have begun to release their water, continue stirring until they begin to brown. Add white wine if using, or skip and add the garlic, thyme, and salt and pepper.
  3. 3. Cook an additional minute or two to mellow the garlic, and get it nice and golden. Take care not to let the garlic burn. Season to taste and sprinkle with chives or green onions just before serving. Enjoy on toast, over pasta, rice, as a side, or served as a nice appetizer. Enjoy!

Nutritional Information

Per Serving (For Four): Calories: 38 | Carbs: 2 g | Fat: 4 g | Protein: 1 g | Sodium: 4 mg | Sugar: 1 g





Renee Press is the founder of Fire and Earth Kitchen which offers 100 percent vegan and gluten-free cooking classes, food coaching, and chef services in Seattle Washington. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone. Fire and Earth Kitchen.



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27 comments on “Garlic and Thyme Pan Seared Mushrooms [Vegan]”

Click to add comment
Caroline Zanot
4 Months Ago

Noah A. Hunt

Jenny Ahimsa Li-Michel
4 Months Ago

I love this dish! The same can be cooked with Brussels sprouts also :)

Lou Mudge
4 Months Ago

Nicola Mudge if only i could eat mushrooms ;'(

Arnold Aguilar
4 Months Ago

Marlen Glez Soria

Chauna Wall
4 Months Ago

Ken Mitten

Amy Dawn Rafis
4 Months Ago

Sandra Dawn Ray

Amy Lee
4 Months Ago

Michael Jones<3

Michael Jones
22 Nov 2017

Yes please

Amy Lee
22 Nov 2017

cant wait to get in the galley.......and play yay!!!!

Lydia Stok Appelmans
4 Months Ago

Mmmmmm love mushrooms....raw and cooked

Evie Louise
4 Months Ago

Kim Georgine

Scott Phillips
4 Months Ago

Eww, no thanks, yuck!


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