Recipe: 15-Minute Parmesan-Thyme Mushrooms

Recipe: 15-Minute Parmesan-Thyme Mushrooms

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Kelli Foster
Nov 7, 2017
(Image credit: Joe Lingeman)

If you are tight on time before your Friendsgiving celebration, but still want to show up with a dynamite side, then this recipe was made for you. A good sear gives this big batch of mushrooms rich, meaty flavor before they're tossed with a splash of wine, a sprinkle of earthy thyme, and a generous dusting of nutty Parmesan. Just 15 minutes and a handful of ingredients are all you need to bring this hearty side to the table.

(Image credit: Joe Lingeman)

Take Out Your Widest Skillet

This crowd-pleasing side is not to be confused with a tender batch of sautéed mushrooms. This version goes beyond that by giving the mushrooms a deep sear on the stovetop to bring even more flavor to your plate. To get there, you'll need to start with your widest skillet. I call for using at least a 12-inch skillet here, but if you have one that's even larger, great! Pull it out!

Because this recipe is made to serve a crowd, it's also best seared in batches. The wide cook surface combined with working with just half of the mushrooms at a time allows you to keep them spread out in a single layer without crowding the pan, which is crucial to achieving a deep, flavorful sear without steaming.

15-Minute Parmesan-Thyme Mushrooms

Serves 8 to 10

3 tablespoons olive oil, divided
2 pounds cremini mushrooms, cleaned and quartered, divided
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 cloves garlic, minced
1/3 cup dry white wine
1 tablespoon fresh thyme leaves
1 cup finely grated Parmesan or Pecorino Romano cheese (about 2 ounces)

Heat 1/2 of the the oil in a 12-inch or wider skillet over high heat until shimmering. Add 1/2 of the mushrooms, stir to coat with the oil, and arrange in a single layer. Sear undisturbed until the bottoms are well-browned, about 3 minutes. Transfer to a bowl. Repeat with the remaining oil and mushrooms.

Return all the mushrooms and any accumulated juices to the skillet. Season with the salt and pepper and cook, stirring once or twice, until the mushrooms are browned all over, 5 to 6 minutes.

Add the garlic and cook, stirring frequently, for 1 minute. Pour in the wine and use a wooden spoon to scrape up the browned bits from the bottom of the pan. Cook until the wine is completely reduced, about 1 minute. Remove from the heat and stir in the thyme and cheese.

Recipe Notes

  • Non-alcoholic substitute for wine: You can substitute 1/4 cup apple cider vinegar in place of the white wine if desired.
  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
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