Sauteed Mushrooms with Thyme

Sauteing mushrooms over high heat seals in their natural juices, creating a flavorful dish packed with plant protein and fiber while using minimal oil.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1.75 lbs (800 g) mushrooms, sliced · 176 kcal in the whole recipe
• 1 medium onion (120 g), thinly sliced · 48 kcal in the whole recipe
• 1 red bell pepper (100 g), julienned · 31 kcal in the whole recipe
• 2 green peppers (100 g), chopped · 20 kcal in the whole recipe
• 3 cloves garlic (10 g), thinly sliced · 15 kcal in the whole recipe
• 2 tbsp olive oil (26 g) · 230 kcal in the whole recipe
• 1 tsp dried thyme, salt, black pepper

Method

1. Heat the olive oil in a large skillet over medium-high heat and saute the sliced onion, green pepper, and red pepper for 3 to 4 minutes.

   

2. Add the sliced garlic and mushrooms, then saute over high heat for 6 to 8 minutes until the mushrooms release and evaporate their juices.

   

3. Once the mushrooms are tender and lightly browned, season with salt, black pepper, and dried thyme, stir for 1 minute, and remove from heat.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.