Sautéed mushrooms with lemon and thyme
This vegan sautéed mushrooms with lemon and 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
Method
- 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.