Garlic and Herb Button Mushrooms

How can something so simple be so delicious? Saute these inexpensive little nutritious powerhouses up and eat them right out of the skillet, or add them to pasta, a salad, over a potato, or topped on big thick, crusty bread!



  • 16 oz button mushrooms
  • 3-4 cloves of garlic, minced
  • 1/2  cup vegetable broth
  • 1 teaspoon dried thyme
  • 1  teaspoon dried rosemary
  • salt and pepper to taste
  • fresh parsley, chopped
  • a splash of balsamic vinegar



Heat a large non-stick skillet over medium heat. You can add a splash of water or vegetable broth to prevent sticking.


Add the button mushrooms to the skillet. Cook for about 5-7 minutes, or until the mushrooms start to release their moisture and brown slightly. Stir occasionally. Add the minced garlic, dried thyme, and rosemary to the mushrooms. Stir well to combine.


Pour in the vegetable broth (or water). This will help to lift any flavors stuck to the pan and prevent the mushrooms from sticking.


Season with salt and pepper to taste. If you're using balsamic vinegar, add it now for a nice depth of flavor. Let the mushrooms simmer in the broth for another 5-10 minutes, or until most of the liquid has evaporated and the mushrooms are tender and flavorful!


Remove from heat and garnish with fresh parsley. Serve hot as a side dish, or over your favorite grain, pasta, or toast.



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