15-Minute Parmesan-Thyme Mushrooms
Ingredients
3 tablespoons olive oil, divided
2 pounds cremini mushrooms, cleaned and quartered, divided
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 cloves garlic, minced
1/3 cup dry white wine
1 tablespoon fresh thyme leaves
1 cup finely grated Parmesan or Pecorino Romano cheese (about 2 ounces)
Directions
Heat 1/2 of the the oil in a 12-inch or wider skillet over high heat until shimmering. Add 1/2 of the mushrooms, stir to coat with the oil, and arrange in a single layer. Sear undisturbed until the bottoms are well-browned, about 3 minutes. Transfer to a bowl. Repeat with the remaining oil and mushrooms.
Return all the mushrooms and any accumulated juices to the skillet. Season with the salt and pepper and cook, stirring once or twice, until the mushrooms are browned all over, 5 to 6 minutes.
Add the garlic and cook, stirring frequently, for 1 minute. Pour in the wine and use a wooden spoon to scrape up the browned bits from the bottom of the pan. Cook until the wine is completely reduced, about 1 minute. Remove from the heat and stir in the thyme and cheese.
Notes
Non-alcoholic substitute for wine: You can substitute 1/4 cup apple cider vinegar in place of the white wine if desired.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Nutrition
wheat-free
fish-free
peanut-free
vegetarian
shellfish-free
pork-free
pescatarian
sugar-conscious
gluten-free
tree-nut-free
soy-free
egg-free
red-meat-free
Calories 86
Fat 5.7 g (8.7%)
Saturated 1.5 g (7.7%)
Carbs 4.8 g (1.6%)
Fiber 0.7 g (2.7%)
Sugars 1.7 g
Protein 4.2 g (8.4%)
Sodium 228.5 mg (9.5%)