These shitake mushrooms are massive flavour bombs and create wonderfully tasty umami nibbles stirred into soup or pastas.

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I’ve always been intrigued by shitake mushrooms, with their meaty texture and earthy flavor, and when I spotted them at my humble grocery store, and couldn’t wait to try them. This week I finally picked them up and decided to fry them up as a topper to a soup (recipe coming next week). I kept it simple by adding a sprig of fresh thyme and butter. Even though the 100g of fresh mushrooms turned into just a handful, they became flavour bombs and created wonderfully tasty umami nibbles stirred into the soup.

Shitake Mushrooms with Thyme and Butter

These shitake mushrooms are massive flavour bombs and create wonderfully tasty umami nibbles stirred into soup or pastas.

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Prep Time 7

Cook Time 20

Course Side Dish

Cuisine Mediterranean

Ingredients

100g fresh shitake mushrooms thinly sliced
1 sprig fresh thyme
1 tbsp salted butter
1 tbsp extra virgin olive oil
sprinkle kosher salt

Instructions

Add all the ingredients into a heavy-based frying pan on medium-high heat.
Fry with the lid open until the mushrooms have reduced and browned.
Remove the sprig of thyme and enjoy the mushrooms sprinkled on top of soup or pasta.