Winter mushroom medley

Mushroom medley

It is gluten, nut and soy free

It can be made as breakfast, a canapé or a side dish

This recipe can be made dairy free and whole30 compliant by substituting the butter for a tbsp. coconut oil


  • mixed mushrooms (e.g. shitake, oyster, king trumpet)
  • 4 tbsp. unsalted butter
  • 2 thyme sprigs
  • 2 garlic cloves, crushed
  • 2 tbsp. olive oil
  • Himalayan sea salt and ground black pepper


  • Heat the olive oil in a frying pan over a medium high heat
  • Arrange the mushrooms in the pan and let them cook undisturbed, until golden brown on the bottom, c. 3 minutes
  • Season with salt and pepper, toss and continue to cook, tossing often and reducing the heat as needed until golden brown all over, c. 5 minutes
  • Reduce the heat to medium
  • Add the 4 tbsp. unsalted butter, 2 thyme sprigs and 2 crushed garlic cloves
  • Tip the pan towards you so the melted butter pools. Spoon the foaming butter over the mushrooms until the butter smells nutty, c. 4 minutes
  • Remove mushrooms with a slotted spoon and place on the plate

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