These keto-friendly sautéed button mushrooms flavored with balsamic vinegar, garlic, butter, and thyme are the best! They are incredibly tasty, can be whipped up in 15 minutes, plus, they are vegetarian with a paleo option.
Serve them as a side for steak, on your air fryer hamburgers, baked chicken, and many more dishes!
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why you will love this recipe
There are so many reasons to love this recipe!
- tastes amazing - cooked with garlic, butter, balsamic vinegar and thyme, this seared button mushroom recipe has the best flavor combination!
- the perfect side dish - serve it on your burgers, steak, sandwiches, stews or just enjoy them as they are.
- at 5 grams net carbs, this recipe is low-carb and keto. It has a paleo option and is also vegetarian.
ingredients
- Olive oil and butter (or vegan butter) - I prefer to first use olive oil since it has a higher smoking point in comparison to butter. The butter will then be added once the mushrooms are almost done to give them that extra buttery flavor (butter burns faster, it is therefore, better to add it later).
- Button mushrooms.
- Two sprigs of thyme - it is fine to use fresh or dried sprigs!
- Fresh minced or diced garlic - use fresh garlic for the best flavor and aroma.
- Balsamic vinegar.
- Preferred low carb or paleo sweetener. I used erythritol as my sweetener, to keep the recipe keto.
- Salt and pepper to taste.
The above is a summary of the ingredients you will need as well as possible substitutions. Find the detailed ingredient list with full instructions in the recipe below.
how to make sautéed button mushrooms with garlic and thyme
These garlic-flavored mushrooms are sautéed in olive oil at high heat, to enable them to attain that great color but are cooked just enough to enable them to retain their juiciness.
- Step 1: clean the mushrooms - use a damp cloth, kitchen towel, or a pastry brush to brush off excess dirt from the surface of the mushrooms. Make sure to blot each button mushroom, so you don't end up with soggy mushrooms!
- Step 2: slice the mushrooms - to slice the mushrooms, first cut in half then again in quarters. You can then slice them as small as you prefer.
- Step 3: fry the mushrooms - heat oil in a skillet or a wide pan, arrange the mushrooms in a single layer to avoid overcrowding and allow them to sear so they get properly browned and release excess fluid.
- Step 4: add the minced garlic and fry for 1 minute. Next, add the balsamic vinegar, sweetener and thyme then combine. Sauté for a few minutes, season with salt and pepper then top with the butter. Turn off the heat and allow the butter to melt. Finally, remove the skillet from the stove, top with some extra thyme, butter or vegan butter (optional), and serve.
Related recipes: For other tasty recipes, make our air fryer quiche kachumbari salad, and Jamaican steamed cabbage, next!
what to serve them with
For a vegetarian option, I like to serve these garlic and thyme mushrooms as a side dish alongside spiralized vegetables such as zoodles or baked potatoes.
You can make yourself a healthy breakfast by stuffing them in omelettes, or drizzle some cilantro Chimichurri on top of the mushrooms to get a tasty main dish!!
Alternatively, serve them alongside some reverse seared steak, or crockpot cube steak! Totally delicious!
refrigeration and freezing
Store your sautéed button mushrooms in an airtight container in the fridge for 2-3 days.
You can freeze them, but I personally don’t recommend it as the mushrooms get watery and the texture changes upon thawing.
useful tips
- Use a wide-based pan or skillet - this will assist to avoid overcrowding. Also, try to arrange the mushrooms in a single layer. If you have too many mushrooms, separate them and cook in small batches.
- Do not add salt before the button mushrooms have obtained a good fry or seer. Adding salt too early will make the mushrooms release their water too early, hindering them from obtaining a nice brown colour.
- To make sure the mushrooms get a nice sauté and brown properly, it is key to first cook them at high heat.
- Avoid too much stirring - once you place the mushrooms on the pan or skillet, give them about 2-5 minutes, to allow them to properly fry and brown.
topping variations
- Parsley - chop some parsley to give the mushrooms a fresh herb flavour. You can stir in the parsley, just before you remove the pan or skillet from the heat. Save a tablespoon or two for garnish.
- Creamy mushrooms - to make the mushrooms creamy, pour in a cup of heavy cream. Allow the cream to cook and reduce. The cooked sauce should be clingy.
- Spinach - to add some extra vitamins, stir in about two cups of spinach and allow to cook for about 2-5 minutes (or until the spinach has wilted).
- Red cooking wine - simply use a third of a cup of red cooking wine, in place of the balsamic vinegar!
More delicious recipes for you to try out!
- Air Fryer Sweet Potato Chunks
- Beef Steak Kabobs (Mishkaki):
- Boiled Chicken Legs
- Red Velvet Coffee
- Vegan Collard Greens
- Air Fryer Chicken Wings
- Keto Bhindi (Low Carb Kurkuri Okra).
- Healthy Beef Mince
Updated on November 11, 2023: Certain parts of this recipe have been simplified to enhance clarity and readability.
📖 Recipe
Sautéed Button Mushrooms with Garlic
Equipment
Ingredients
- 1 lb button mushrooms (about 500 g)
- 2 cloves garlic (minced or finely sliced)
- 2 tablespoon olive oil (extra virgin)
- 2 tablespoon butter or vegan butter (use clarified ghee for paleo)
- 2 tablespoon balsamic vinegar
- ½ tablespoon sweetener of choice (such as erythritol for low-carb, honey for paleo, or regular brown sugar, if not on a special diet)
- 2 sprigs fresh thyme
- ½ teaspoon salt and pepper respectively (or more to taste)
Instructions
- Use a damp cloth, kitchen towel or a pastry brush to brush off excess dirt from the surface of the mushrooms. For super dirty mushrooms, clean them in a bowl filled with cold water, rub on their surface to get rid of excess dirt, and then blot them dry. Make sure to blot each button mushroom, so you don't end up with soggy mushrooms!
- To slice the mushrooms, first cut in half, then in quarters. You can then slice them as small as you prefer.
- Heat a skillet or a wide pan under high heat. Add olive oil and allow this to get hot. Arrange the mushrooms in a single layer to avoid overcrowding and allow them to sear for about 2-5 minutes so they get properly browned and release excess fluid.
- Proceed to add the minced garlic and fry for 1 minute. Next, add the balsamic vinegar, sweetener of choice and thyme then combine.
- Sauté for a further 3-4 minutes, season with salt and pepper then top with the butter. Turn off the heat and allow the butter to melt.
- Once melted, remove the skillet from the stove and top with some extra thyme or butter (optional). Serve these keto sauteed mushrooms with garlic on steak, or as a side dish with your favorite low-carb dishes!
Notes
Useful tips:
- Use a wide-based pan or skillet - this will assist to avoid overcrowding. Also, try to arrange the mushrooms in a single layer. If you have too many mushrooms, separate them and cook in small batches.
- Do not add salt before the button mushrooms have obtained a good fry or seer. Adding salt too early will make the mushrooms release their water too early, hindering them from obtaining a nice brown color.
- To make sure the mushrooms get a nice sauté and brown properly, it is key to first saute them at high heat.
- Avoid too much stirring - once you place the mushrooms on the pan or skillet, give them about 2-5 minutes, to allow them to properly fry and brown.
Nutrition
frequently asked questions
The answer is yes. Mushrooms are perfectly okay to consume on a keto or low-carb diet. They are low in calories, carbohydrates, and fat. A cup of raw mushrooms contains 2.2 grams of protein, 2.3 grams of carbs, and 0.7 grams of fiber, resulting in just 1.6 grams of net carbs. They also contain a modest amount of useful minerals such as potassium and magnesium.
It is perfectly okay to wash mushrooms before cooking. The key here is, to have the mushrooms whole when washing, that you use cold water, and that you give them a quick shower (using a colander), and not a bath!
Many old-school culinary experts are against washing and advise instead, that one cleans the mushrooms with a damp cloth or pastry brush. The thinking behind this is that the mushroom flesh acts like a sponge and tends to absorb water, thereby making them soggy. However, recent kitchen experiments have shown that washing mushrooms does not make them absorb as much water as previously thought.
You can clean mushrooms by either cleaning the surface using a damp cloth or washing them.
To wash, simply place them in a bowl of cold water and quickly wash off excess dirt. Alternatively, you can also use a colander or a salad spinner to quickly give them a rinse under cold running water. If using a salad spinner, put the lid of the salad spinner in place and spin to drain-off excess water after you have cleaned the mushrooms. Proceed to blot excess water using a kitchen towel or cloth. Only wash mushrooms when you are ready to use them as the excess moisture can lead to a build-up of fungi. (Read more about cleaning mushrooms the right way here).
