It’s Thyme For Mushrooms
- Oct 22, 2012
- 2 min read
I’m in love with this dish! Earthy mushrooms, fragrant thyme and sharp parmesan lend themselves to an array of entrees. I served these mushrooms over a bed of fresh, lightly sautéed spinach, alongside a standing rib roast. It was about as perfect as could be. The mixture would be fantastic spooned over pasta, flanking chicken, beef or eaten alone. It is quick to prepare and will impress the best of ’em.
When I buy fresh herbs I keep them in a bit of water, loosely covered in the back of my frig in this adorable little vintage vase.
Charming as this little bird is, I have no recollection of where she came from. A swell find no doubt, from a yard sale, flea market, or thrift store, all are possibilities. I’m pleased to own her as she brings a smile each time I remove her and snip some fresh basil, thyme or cilantro.
It’s looking like this week will be abuzz as I will be cheffing for Enjoy! Kitchen Frills and Gourmet for their Food & Wine Pairings Event. I’ll also be leading a Central Market cooking class, Dessert with The Orange Bee. I’ll do my best to get a recipe or two posted as well. I’ve certainly many to choose from with all that cooking going on.
Enjoy!
Lemon-Thyme Mushrooms
Ingredients:
1 Tbsp. lemon zest 1 Tbsp. fresh, chopped thyme 1 pound fresh, sliced mushrooms 2-4 Tbsp. olive oil Parmesan cheese Salt and pepper Juice of one lemon
Zest the lemon, set aside. In a medium to large sauté pan add the olive oil and heat over medium heat. When oil is hot add mushrooms. Cook mushrooms until beginning to soften. Add thyme, lemon zest, lemon juice and salt and pepper to taste and mix well. Continue to cook until mushrooms have released their moisture. Do not overcook – no body likes mushy shrooms!
When mushrooms are softened and fragrant, lower heat and add a few sprinkles of parmesan cheese and continue to warm over low heat. As cheese begins to melt remove from heat. Serve with an extra sprinkling of cheese.
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