1tablespoongarlic clovesminced or pressed (about 3 small cloves)
½teaspoonthymedried; or substitute ½ tablespoon fresh thyme leaves
Salt and pepper
Heat a large skillet over medium heat. Add the butter, and allow it to melt. Add the mushrooms, white wine (if using) and Worcestershire sauce.
3 tablespoons unsalted butter, 1 pound baby bella mushrooms, ¼ cup dry white wine, 1 tablespoon Worcestershire sauce
Toss the mushrooms in the butter to coat, and cook until the mushrooms begin to barely soften, about 4 to 5 minutes. Add the onions and thyme, and stir to combine.
1 cup white onions, ½ teaspoon thyme
Continue to cook for an additional 4 to 5 minutes until the onions begin to soften and become translucent.
Just before the mushrooms and onions are finished, add the garlic, and cook for another 30 seconds. Taste, and season with salt and pepper.
1 tablespoon garlic cloves, Salt and pepper
Serve hot, and store leftovers in the refrigerator for up to 3 days.
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of mushrooms and onions. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.