So I have to admit that my fiance’s low-carb game is strong. He’s started eating more carbs again (like these rosemary and garlic biscuits I recently made), but we still limit them during dinner. The whole meat and veggie thing has actually become something we both enjoy. It’s faster, easier, and healthier than whipping up a carb-loaded side dish. We’ve still been eating a lot of steak and by some miracle Ben started liking mushrooms a while back (YESS!), so we make mushrooms as a side dish along with some vegetables pretty frequently.
I’m growing fresh thyme with my basil and rosemary and figured instead of doing our usual red wine mushrooms that I’d try something simple and quick for the next steak dinner. With a little white wine and butter this mushroom side was amazing!
Mushrooms with Butter and Thyme Recipe
10 oz. sliced white mushrooms
2 Tablespoons olive oil
2 cloves minced garlic
1/4 cup white wine
2 Tablespoons butter
1-1/2 teaspoons thyme leaves
Salt
Black Pepper
Start your mushrooms in the olive oil on medium heat and cook until tender.
Add in your minced garlic and thyme and saute until fragrant.
Pour in your white wine and turn the heat up to medium high to simmer for 3 minutes until the wine has reduced by about half.
Add in your butter and stir until melted.
Serve! How easy was that? I’ve been thinking about making this with a little bit of cream and Parmesan cheese and serving it with Chicken. The mushroom possibilities are endless!