It’s Thyme For Mushrooms

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.

Lemon-Thyme Mushrooms

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.

Herb 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.


Lemon-Thyme Mushrooms


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.

About The Orange Bee

Food Blogger - Bee Keeper - Mom - Wife - Lover of Life
This entry was posted in Cheese, Herbs, Lemon, Mushrooms, Parmesan, Thyme, Vegetables and tagged , , , , , , , . Bookmark the permalink.

10 Responses to It’s Thyme For Mushrooms

  1. I love recipes like this. They would go perfect with steak and potatoes. And I like your little birdie too!

    • Aww thanks – she’s a cute little birdie! You are right this is perfect with a steak! I bought more mushrooms today to do it again since I still have fresh thyme. Thanks for popping over!

  2. Trenna says:

    I’m enjoying the versatility and taste of mushrooms recently, too. Will have to give this a try. Know your classes will be wonderful. Wish I was close enough to enjoy them. Trenna

  3. Liking the look of this so think I will give it a try!

  4. Kristy says:

    Sounds like you have a fun week ahead! I love this recipe. I’m in love with mushrooms. I can’t get enough of them and pairing them with thyme is a wonderful idea!

  5. sallybr says:

    Loved your little bird! 😉

    Your mushrooms made my mouth water, we usually make some type of saute mushrooms every time we grill a steak and thyme + lemon is a perfect combo with them

    Now I am craving a standing rib roast! 😉

    • Standing rib roast is a bit of a challenge to me but this one was perfect. Unfortunately it was far too dark outdoors for a decent photo but believe me it was wonderful. My whole family loves mushrooms especially with beef as the main course. Thank you _ I love that little bird too!

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