Caramelized Portobello Mushrooms with Garlic and Thyme
These caramelized portobello mushrooms are one of our son’s favorite recipes. Our son is six years old, and he squeals out of joy every time we make this side dish. What six-year-old loves mushrooms?! Try them this way, and you will see! We are happy to share this recipe with you. Hopefully, you do a happy dance after you taste them.
The key to these caramelized portobello mushrooms is to cook at low temperature for thirty minutes to cook out all the moisture, carmelize the mushrooms, and lock in the flavor. This will leave the mushrooms with a meaty texture and a dark, caramel color. During the caramelization process, you don’t season the mushrooms with anything more than just a little salt. The flavor bomb of garlic and thyme comes at the very end after the mushrooms are almost completely cooked.
If possible use a cast-iron skillet or a stainless steel pan for this recipe. I wouldn’t recommend a non-stick skillet here.
The prep is easy. Just wash the mushrooms and trim the stem. slice each mushroom into three slices, each one about an inch thick. Heat the cast iron skillet at low temperature and add a little oil. Add the mushrooms, being careful to give each slice enough room to get a sear. Stand them on their edges. Don’t just throw them in the pan. Let them slowly cook down. If you do this under high heat the mushrooms will burn before they cook out their moisture. Keep the temperature low and be patient. Turn the mushrooms periodically, so all sides get a proper caramelization. The mushrooms will shrink significantly in size during this cooking process.
This recipe works well with any kind of mushroom. We love using oyster mushrooms or enokis and sometimes use all of them at once.
While the mushrooms are cooking, make the garlic paste. I like to use a mortar and pestle to do this, but if you don’t have one, you can just mince the garlic. It’ll still be delicious. I also love to use fresh thyme for this, but dried will also work.
Caramelized portobello mushrooms with garlic and thyme
Equipment
- Cast iron skillet (prefered)
Ingredients
- 4 portobello mushrooms
- 2 Tbsp butter
- 4 cloves garlic
- 1 tsp dried thyme
- 1 tsp parsley
- salt and pepper
Instructions
- Wash the mushrooms and trim the stem. Slice each mushroom into three slices, each one about an inch thick.
- Heat the cast iron skillet at low temperature and add a little oil. Add the mushrooms, being careful to give each slice enough room to get a sear. Stand them on their edges. Don't just throw them in the pan. Let them slowly cook down. If you do this under high heat the mushrooms will burn before they cook out their moisture. Keep the temperature low and be patient. Turn the mushrooms periodically, so all sides get a proper caramelization. The mushrooms will shrink significantly in size during this cooking process.
- While the mushrooms are cooking, make the garlic paste. I like to use a mortar and pestle to do this, but if you don't have one, you can just mince the garlic. Place the garlic, salt, thyme, parsley, and about a tablespoon of olive oil in the pestle and mix to form a paste.
- When the mushrooms are fully caramelized and ready to eat, add the garlic paste and two tablespoons of butter to the pan. Cook everything just long enough for the garlic to brown, but be careful not to overcook and burn the garlic.
- Remove from heat and serve immediately. These can be made ahead and reheated later. I've made them at home and taken them camping. A quick toss back over the pan to reheat them and they're delicious.
We hope you enjoy this recipe as much as our little guy. Check out our savory page for more of our favorite recipes.
