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Sauteed Mushroom Caps
...in your mind.
Sauteed Mushroom Caps

Sauteed Mushroom Caps


  • 3 tablespoons each butter & olive oil
  • 1 pound whole cremini mushrooms, cleaned w/stems removed
  • 8 stems fresh thyme, or 1/2 teaspoon dried
  • 2 cloves garlic
  • Kosher salt and fresh ground pepper
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon fresh chopped parsley


  1. Melt butter with olive oil in a large pan over medium heat, and put in mushroom caps stem side down
  2. Allow to cook a couple minutes without moving until they just begin to soften and brown, then turn over and scatter thyme around mushrooms in pan
  3. Turn up heat a bit, and cook another couple minutes stirring often then add garlic - saute 1 minute
  4. Season with salt & pepper, and add balsamic stirring to mix well
  5. Toss with parsley & serve