A dab of butter, fresh thyme leaves, garlic, and savory soy sauce help elevate these mushrooms into a beautifully fragrant side that graces each main course with every appearance.
Melt butter over medium-high heat in skillet. Add garlic and cook for one minute.
Add mushrooms to the skillet and toss to combine. Season with garlic salt and fresh thyme leaves. Stir in soy sauce. Cook for 3-4 minutes, stirring occasionally. The mushrooms will release their own liquid and begin to cook down.
Notes
Anything from baby bella (cremini), portobello, shiitake, oyster, white button, to maitake mushrooms work well here. Do note that the water content in each different kind of mushroom will vary, which means it may take longer to cook them down. Cook them until they are nice and browned.
Thyme offers lovely earthy flavors to this recipe. For a substitute, try rosemary.
If you aren't a fan of soy sauce, you can substitute it with balsamic vinegar or red wine vinegar.
You'll know the mushrooms are done sauteeing when they're lightly browned and tender. This process shouldn't take long (3-5 minutes) depending on the type of mushroom you use. Mushrooms with a greater water content may take a few extra minutes in the skillet to brown. It's important to keep the temperature high when cooking mushrooms, but not high enough to burn the butter in the pan. If you cook them too low, they'll begin to steam leaving them soggy.
Store leftovers in an air-tight container kept in the refrigerator for 3-4 days. Reheat in a skillet over medium-low heat or pop them in the microwave.
To freeze, place them in an air-tight container or large ziptop bag and freeze for up to 3 months.