A simple, straightforward side dish of chestnut mushrooms cooked in butter and olive oil until deeply golden, then finished with garlic, thyme, lemon juice, and parsley. The mushrooms are tender at the centre with well-caramelised edges, and the buttery pan juices carry the aromatics. Versatile enough to serve as a warm side dish.
3clove
4sprig
30g
1tbsp
300g
0.5tsp
0.25tsp
1tsp
10g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 3clove | — | — | |
| 2 | | 4sprig | — | — | |
| 3 | | 30g | — | — | |
| 4 | | 1tbsp | — | — | |
| 5 | | 300g | — | — | |
| 6 | | 0.5tsp | — | — | |
| 7 | | 0.25tsp | — | — | |
| 8 | | 1tsp | — | — | |
| 9 | | 10g | — | — |
Peel the garlic cloves and lay them on the chopping board.
Garlic · 3 clove
Transfer the sliced garlic to a small bowl to keep it separate.
Lay the thyme sprigs on the chopping board.
Fresh thyme · 4 sprigStrip the leaves from the thyme sprigs by running your fingers down the stems.
Transfer the thyme leaves to the small bowl with the sliced garlic.
Add the butter to a wide frying pan (about 28 cm, so the mushrooms fit in one layer).
Unsalted butter · 30 g
Pour the olive oil into the pan with the butter.
Light olive oil · 1 tbspSet the pan over a medium-high heat and let the butter melt and foam, swirling once or twice so it doesn't brown before the mushrooms go in.
Tip the mushrooms into a colander.
Chestnut mushrooms · 300 g
Rinse the mushrooms briefly under cold running water.
Tip the rinsed mushrooms out of the colander onto the chopping board.
Pat the mushrooms dry with kitchen paper so they sear rather than steam.
Halve each mushroom through the stem.
Tip the halved mushrooms into the foaming butter and oil in a single layer, cut-side down.
Press the mushrooms down lightly and leave them completely undisturbed so the cut sides develop a deep golden crust.
Toss the mushrooms and continue cooking, stirring occasionally, until they are deeply golden all over.
Add the sliced garlic and thyme leaves to the golden mushrooms, scattering them evenly around the pan.
Stir and cook for a minute until the garlic is fragrant and just turning golden at the edges.
Season with the salt, stirring it in evenly.
Salt · 0.5 tspAdd the black pepper and stir through.
Ground black pepper · 0.25 tspSqueeze in the lemon juice, letting it sizzle against the hot pan.
Lemon juice · 1 tspToss everything together so the juices coat the mushrooms evenly.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 3 clove | | Peel the garlic cloves and lay them on the chopping board.⏱ 30sResultPeeled garlic clove |
| 2 | Peeled garlic clovestep 1 | | Thinly slice the peeled garlic cloves.⏱ 30sResultSliced garlic |
| 3 | Sliced garlicstep 2 | | Transfer the sliced garlic to a small bowl to keep it separate.⏱ 5sResultSliced garlic |
| 4 | 4 sprig | | Lay the thyme sprigs on the chopping board.⏱ 5sResultFresh thyme |
| 5 | Fresh thymestep 4 | | Strip the leaves from the thyme sprigs by running your fingers down the stems.⏱ 30sResultThyme leaves |
| 6 | Thyme leavesstep 5 | | Transfer the thyme leaves to the small bowl with the sliced garlic.⏱ 5sResultSliced garlic and thyme leavesused in step 18 |
| 7 | 30 g | | Add the butter to a wide frying pan (about 28 cm, so the mushrooms fit in one layer).⏱ 5sResultUnsalted butter |
| 8 | 1 tbsp | | Pour the olive oil into the pan with the butter.⏱ 5sResultUnsalted butter and light olive oil |
| 9 | — | | Set the pan over a medium-high heat and let the butter melt and foam, swirling once or twice so it doesn't brown before the mushrooms go in.⏱ 2 minResultMelted butter and oil |
| 10 | 300 g | | Tip the mushrooms into a colander.⏱ 5sResultChestnut mushrooms |
| 11 | — | | Rinse the mushrooms briefly under cold running water.⏱ 30sResultRinsed chestnut mushrooms |
| 12 | — | | Tip the rinsed mushrooms out of the colander onto the chopping board.⏱ 5sResultRinsed chestnut mushrooms |
| 13 | — | | Pat the mushrooms dry with kitchen paper so they sear rather than steam.⏱ 30sResultWiped mushrooms |
| 14 | — | | Halve each mushroom through the stem.⏱ 45sResultHalved mushrooms |
| 15 | Halved mushroomsstep 14 | | Tip the halved mushrooms into the foaming butter and oil in a single layer, cut-side down.⏱ 10sResultMelted butter and oil and halved mushrooms |
| 16 | — | | Press the mushrooms down lightly and leave them completely undisturbed so the cut sides develop a deep golden crust.⏱ 2 minResultColoured mushrooms |
| 17 | — | | Toss the mushrooms and continue cooking, stirring occasionally, until they are deeply golden all over.⏱ 2 minResultGolden mushrooms |
| 18 | Sliced garlic and thyme leavesstep 6 | | Add the sliced garlic and thyme leaves to the golden mushrooms, scattering them evenly around the pan.⏱ 10sResultGolden mushrooms and sliced garlic and thyme leaves |
| 19 | — | | Stir and cook for a minute until the garlic is fragrant and just turning golden at the edges.⏱ 1 minResultAromatic mushrooms |
| 20 | 0.5 tsp | | Season with the salt, stirring it in evenly.⏱ 5sResultAromatic mushrooms and salt |
| 21 | 0.25 tsp | | Add the black pepper and stir through.⏱ 5sResultAromatic mushrooms and salt and ground black pepper |
| 22 | 1 tsp | | Squeeze in the lemon juice, letting it sizzle against the hot pan.⏱ 5sResultAromatic mushroom mixture |
| 23 | — | | Toss everything together so the juices coat the mushrooms evenly.⏱ 15sResultLemon and parsley dressed mushrooms |
| Total Time | 16 min | ||
| Nutrient | Per serving |
|---|---|
| 231kcal | |
| 4g | |
| 20g | |
| 9g | |
| 11g | |
| 2g | |
| 2g | |
| 598mg |
A simple, straightforward side dish of chestnut mushrooms cooked in butter and olive oil until deeply golden, then finished with garlic, thyme, lemon juice, and parsley. The mushrooms are tender at the centre with well-caramelised edges, and the buttery pan juices carry the aromatics. Versatile enough to serve as a warm side dish.
What you’ll doYou will heat butter and olive oil until foaming and fry the chestnut mushrooms until deeply golden. Sliced garlic and thyme go in at the end, and the mushrooms are seasoned and finished with parsley.
