Cast-Iron Mushrooms

Recipe author: EAT SMARTER
Cast-Iron Mushrooms
5 min.
15 min.
Ready in


for 8 servings
2 tablespoons
2 tablespoons
extra virgin olive oil
2 cloves
garlic (pressed or minced)
3 cups
shiitake mushrooms (stems discarded; caps wiped clean; sliced 1/4 inch thick)
3 cups
crimini Mushrooms (wiped clean; sliced 1/4 inch thick)
1 ½ cups
white button Mushroom (wiped clean; sliced 1/4 inch thick)
1 ½ cups
Chanterelle (stems discarded; wiped clean; sliced 1/4 inch thick)
½ teaspoon
1 tablespoon
fresh thyme leaves (minced plus extra for garnish)
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Preparation steps

Step 1/4
Heat butter and olive oil in cast iron skillet over medium heat. Add garlic and cook until fragrant.
Step 2/4
Add the shiitakes and cook, stirring frequently, for 2 minutes. Add remaining mushrooms and 1/2 teaspoon salt; cook stirring occasionally, until all the moisture released by the mushrooms has evaporated and the mushrooms are a golden color, approximately 8-10 minutes.
Step 3/4
Stir in the thyme and cook and additional 30 seconds.
Step 4/4
Transfer to a serving dish and garnish with fresh thyme,

Additional advice

Raw mushrooms soak tend to soak up all the oil in the pan. Don't add more more oil or butter. After a few minutes, the mushrooms will begin to release a liquid, which will eventually evaporate while cooking.