Thursday, April 11, 2013

Wine and Thyme Mushrooms

Tapas style wine and thyme mushrooms on the blog, it's a special day. Oh, and it's my husband's birthday today. He turns 30!! OMG. We are getting old. To celebrate, I decided to post one of the foods he DETEST the most on the blog. Go figure. Wife of the year, right here.

At least I made these a few days ago so I'm not trying to stuff them down his throat on his birthday. Therefore, for real. Somebody give me a wife of the year award, because it took serious restraint not to shove these at him and say YOU. WILL. EAT. THEM. or there will be divorce. (The last part would be under my breath, of course.) Because I can NOT wrap my mind around the fact that he doesn't like mushrooms, especially these delicious buttery, wine and thyme mushrooms.

Even harder to come to terms with, is the fact that I married him knowing this fact! Don't worry, he's having similar issues lately with my dislike of BBQ chicken pizza and pepperoni, and I'm like you've known this since the day I met you! Oh, the important issues that arise once you are married. :)

If you are NORMAL (sorry Mom)(she doesn't like mushrooms either) then you should definitely give these mushrooms a try. They are perfect for tapas night or as a side to chicken or steak or toss them in pasta. Better yet! Get crazy and top my Coffee Rubbed Steak with these bad boys. That would seriously be my dream dinner. Served with some mashed sweet potatoes. Oh man, is it my birthday yet?

And if you aren't normal, by my definitions, then please don't hate me for this post and tune back in next week for recipes that don't include mushrooms! :)

Wine and Thyme Mushrooms
Makes 6 -8 side servings

1 pound mushrooms, such as cremini, white, or baby bellas. Halved lengthwise if large.
3 large garlic cloves, minced
1/4 brown onion, very finely chopped
2 tablespoons olive oil
1/4 teaspoon kosher salt (or more or less to taste)
1/4 cup dry white wine (like chardonnay) or 2 tablespoons lemon juice*
3 tablespoons butter cut into pieces
1 teaspoon thyme, leaves removed from stems

Preheat oven to 450 degrees. Prepare garlic and onions. Mince garlic and finely dice the onion.

Toss the mushrooms with olive oil, garlic, and onions. Sprinkle with salt.

Place the mushrooms in either a cast iron skillet or glass baking dish. The cast iron skillet will yield browner garlic and onions. Top with pieces of butter.

Cook for 10 minutes if using the cast iron skillet. Cook for 15 minutes if using a glass baking dish. Remove from oven add wine and thyme. Cook for 2 more minutes if using the cast iron skillet and 5 more minutes if using a glass baking dish.

*If you don't feel like opening a bottle of wine just to use 1/4 cup, you can substitute 2 tablespoons lemon juice.

Love, Luck, and Happiness!


  1. I'm not a mushroom lover either (I feel bad). I like the flavor just not the texture. I hate myself for not liking them as I look at your pics because they're stunning and kind of cute!

  2. Happy birthday Adam! Who hates mushrooms? I seriously eat them like chips. I especially love them raw but I can't complain about a great sauteed side either :)



    Southern (California) Belle

  3. Happy birthday to your hubby! 30 is so not old! I hit 40 a few years back and I still feel like I'm 29, so it's all about the attitude girlfriend. I say if you think young, then you're young! I have a love hate relationship with mushrooms. Sometimes they totally make a dish and other times they overpower a dish. These on the other hand looks delish. My hubby would be all over these, as he LOVES mushrooms. My hubby and I like many of the same recipes, but there are some recipes he loves that I detest and vice versa. We recently went to this Mexican place while in Santa Barbara that he and Eli loved, but Zoe and I hated. Zoe and I ended up dropping them off at the hotel after dinner so we could hit the local Whole Foods and get ourselves something decent! Isn't that sad? Men can eat anything, I swear! xoxo, Jackie


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