Thyme Mushrooms Recipe

Time taken: 20 minutes
Serves : 2

The best part about this recipe? It only takes about 20 minutes to chop, cook and serve!  Sadly, it gets eaten too quickly – in about two minutes!



  •  200g cleaned button mushrooms
  •  1 tbsp white synthetic vinegar or balsamic vinegar
  •   1 tsp olive oil (for pounding)
  •   7-8 sprigs of fresh thyme
  •  3 cloves (or as preferred) garlic
  •  2 (or as preferred) green chillies
  •  10 pine nuts, shelled OR 4-5 walnuts, shelled
  •  1 tbsp olive oil (for cooking)
  •  4-5 black pepper, crushed to a coarse powder
  •  Salt


  1. Slice the cleaned, dry mushrooms into four slices each.  Set aside.
  2. Finely chop the garlic cloves and green chillies.
  3. Holding one end of the thyme, pull out the leaves gently in the opposite direction.  Do this with all the sprigs.
  4. Place the thyme leaves, garlic and green chillies in a mortar.
  5. Add the balsamic vinegar or white vinegar to this along with a teaspoon of olive oil.
  6. Using the pestle, pound until the mixture turns mushy and aromatic, about a minute.
  7. Heat a wok with a tablespoon of olive oil.
  8. Add the mushrooms and saute with a little salt until they sweat slightly, about 3 minutes.
  9. Add the thyme mixture and toss until the mushrooms are evenly coated and cook until they are just done.
  10. Adjust salt and pepper according to taste.


You could squeeze half a lime and use the juice instead of vinegar.  If you are cooking in an aluminium wok, the lime may turn bitter. Use a non-stick pan or seasoned iron wok.

I usually serve this with roti. Happy eating!!!!


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