This very simple recipe can be prepared outdoors on the grill, or indoors, depending on the weather. Mushrooms go very well with thyme and its pleasant aroma, a spice that helps digestion. The garlic needs no introduction: it is a healthy spice that excels in its antibacterial properties and contains a lot of vitamins.
- 0.5 kg mushrooms
- 50 g butter (if cooking in a pan)
- 4 cloves of garlic
- salt to taste
- 3-4 sprigs of thyme
If cooking at home, in a pan: melt the butter, then add the washed and peeled mushroom caps and fry on high heat, stirring continuously, until they absorb the butter from the pan. Then reduce the heat and continue to cook until the mushrooms release their juice. Season with salt and fry for a few minutes over high heat until most of the liquid evaporates. Reduce the heat again, add the crushed garlic, the thyme, and fry for another half a minute, then serve while hot.
If cooking on the grill: prepare a marinade with a little lemon juice or vinegar, thyme, and crushed garlic, add salt, marinate the mushrooms, let them sit for about half an hour, then grill them for 2-3 minutes on each side until done.