Buttered thyme mushrooms with greens

Buttered thyme mushrooms with greens

  • serves 2
  • A little effort

Garlic mushrooms made even better with a serving of steamed greens on top. Quick and cheap to make, a great after-work snack or light meal.



  • portobello mushrooms 4, very large
  • butter
  • thyme 2 sprigs
  • garlic 1 clove, crushed
  • greens, such as green cabbage, green beans, cavalo nero 200g, trimmed
  • crème fraîche 2–4 tbsp


  • Step 1

    Peel the mushrooms and remove the stalks. Heat a little butter in a large frying pan, add the thyme and cook for 1 minute. Add more butter and the garlic followed by the mushrooms, cap side down, and season. Spoon some garlicky butter into the mushrooms and cook gently with a lid on the pan for 10 minutes, then turn the mushrooms over and cook for a further 5 minutes. Turn back over, baste with the butter and season again.

  • Step 2

    Steam the greens, divide them between two plates and pour some of the pan juices over them. Add 2 mushrooms to each plate and spoon some crème fraîche on top to serve.

Nutritional Information

  • Kcals 229
  • Fat 21.1g
  • Carbs 5g
  • Fibre 4.7g
  • Protein 4.8g
  • Salt 0.3g