Ingredients:

  • 1 pound (450g) cremini mushrooms (baby bellas), sliced
  • 2 tablespoons (30ml) olive oil
  • 2 tablespoons (30g) unsalted butter
  • 2 cloves garlic, minced
  • 1 tablespoon (15ml) fresh thyme leaves, chopped (or 1 teaspoon dried)
  • 1 tablespoon (15ml) soy sauce or tamari (gluten-free option)
  • 1 tablespoon (15ml) balsamic vinegar
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1 tablespoon (15ml) chopped fresh parsley, for garnish (optional)

Instructions:

  1. Clean the mushrooms gently with a damp paper towel (avoid soaking). Slice them evenly.
  2. Heat the olive oil and butter in a large skillet over medium-high heat until the butter is melted and shimmering.
  3. Add the sliced mushrooms to the hot pan in a single layer (work in batches if necessary to avoid overcrowding). Cook, stirring occasionally, until the mushrooms release their moisture and begin to brown, about 5-7 minutes.
  4. Add the minced garlic and chopped thyme to the pan. Cook for 1 minute, stirring constantly, until fragrant. Avoid burning the garlic.
  5. Stir in the soy sauce (or tamari) and balsamic vinegar. Cook for another minute, scraping up any browned bits from the bottom of the pan. Season with salt and pepper to taste.
  6. Remove from heat and garnish with chopped fresh parsley, if desired. Serve immediately.