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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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: French
Calories: 1234
Ingredients Method

Ingredients
  

  • 250 g chestnut mushrooms
  • 2 Tbsp olive oil
  • 2 cloves of garlic sliced
  • 1 handful of thyme leaves only
  • 1 lemon juiced
  • Salt & pepper

Method
 

  1. Clean the mushrooms, then cut them in half or into chunks if they are big.
  2. Heat the oil in a large saucepan, fry the garlic for a few seconds, then add the thyme leaves and lemon juice.
  3. 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.
  4. Sprinkle with fresh thyme just before serving.