Sautéed mushrooms with lemon & thyme
9 May 2019
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Background
This vegan sautéed mushrooms with lemon &thyme is a classic Mediterranean side dish. It’s easy to make, delicious, gluten and dairy free and can be served with roast/grilled/barbecued/fried meat and fish; as tapas; or as filling in a sandwich, burger or a wrap.
Ingredients
- 250g chestnut mushrooms
- 2Tbsp olive oil
- 2 cloves of garlic, sliced
- 1 handful of thyme, leaves only
- 1 lemon, juiced
- Salt & pepper
Instructions
- Clean the mushrooms, then cut them in half or into chunks if they are big.
- Heat the oil in a large saucepan, fry the garlic for a few seconds, then add the thyme leaves and lemon juice.
- Let the sauce bubble, then after a minute, add the mushrooms. Cover and gently sauté for about 15 minutes until the mushrooms are cooked through and the sauce has reduced completely.
- Sprinkle with fresh thyme just before serving.
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Categories
- Meal Type: - Everyday - Lunch - Quick & Easy - Side - Supper
- Cuisines: - French
- Occasions: - Dinner Party - Parties - Picnic - Sunday Lunch
- Health and Diet: - 5:2 Diet - Combination - Dairy Free - Detox - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Low Calorie - Low Carb - Low Cholestrol - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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