Last Updated on 15 September, 2026 by Elby | The Tasteful Pantry
Garlic mushrooms with thyme are earthy, aromatic and delicious. Mushrooms have the uncanny ability to absorb and enhance the flavours of accompanying ingredients, making them a versatile part in countless recipes. When paired with the flavours of garlic and thyme, mushrooms transform into a hearty breakfast, tasty appetiser or delicious accompaniment to many main dishes.
The bold flavour of the garlic adds depth and complexity to the mushrooms. The thyme adds a welcome herby freshness. While the Tamari adds a salty touch. This recipe is also a great way to use up the leftover mushrooms in your fridge – although they are better when they are not too old and wrinkled. If they are too old, chop them up for slow cooked beef stroganoff or chicken breast with stroganoff sauce.
Ingredients for Mushrooms with Garlic and Thyme
I like to use olive oil. It’s only a quick cook and the oil doesn’t need to get to a super high heat. But you can also use other oils such as canola or vegetable oil.
Any mushroom variety works with this recipe, so use what you have on hand (even a combination) or choose your favourite. I like to use button or Swiss brown for their bite.
I like using tamari over soy for the wheat-free aspect, but you can safely substitute with soy sauce if gluten isn’t a concern. The ‘umami-ness‘ of both options are great with the mushrooms, and if you are concerned about the saltiness, add slightly less soy to start – you can always add more if needed.
I love the combination of garlic and fresh thyme – but if you don’t have thyme try some chives, parsley or even rosemary.
There’s no need to add salt – the tamari provides enough saltiness. But pepper is a simple touch to balance the salt flavour from the tamari.
How to Make Garlic Mushrooms
Four steps and ready in 10 minutes!
Step 1: Heat the oil in a small saucepan over medium heat.
Step 2: Add the mushrooms, garlic and thyme to the pan. Stir every now and then so the garlic doesn’t burn. Cook for about 3-4 minutes, keeping an eye on colour and texture – you’re aiming for the mushrooms to soften and develop a light golden edge. If the pan looks dry or things begin to stick, add a tablespoon or two of water at a time; this helps them soften without frying too hard.
Step 3: Once the mushrooms are nicely softened and starting to take on colour, pour in the tamari and stir thoroughly so each piece gets a glossy coating. The tamari will deepen the flavour and encourage a little browning. Continue to cook for 30-60 seconds after adding the tamari so the liquid is absorbed by the mushrooms.
Step 4: Season with freshly cracked black pepper to taste. Remove from the heat and serve straight away while warm – they’re brilliant on toast, alongside eggs, or as a simple side to any main.
Tamari vs Soy Sauce
Tamari and soy sauce are close relatives – both made from fermented soybeans, and both deliver that distinctive deep, savoury umami flavour. In most recipes they can be used interchangeably.
Soy sauce originates from China and is typically made with a combination of soybeans and wheat, which means it contains gluten. Tamari, on the other hand, is Japanese and is usually made with no wheat – making it the go-to choice for anyone cooking gluten-free. Tamari also tends to be slightly richer and less salty than regular soy sauce, with a marginally smoother flavour, but the difference is subtle enough that swapping one for the other in everyday cooking is rarely noticeable.
Serving Garlic Mushrooms
Vegetarian breakfast: Smash some avocado onto sour dough. Add some crumbled goat’s cheese and top with a generous serve of garlic mushrooms. Yum!
Not-so-vegetarian breakfast: Add as a side to a café style big breakfast… think bacon, hashbrowns, tomato, eggs and the flavoursome mushrooms.
Hearty chicken lunch: Grill chicken breast fillets (honey soy chicken is delish!) or barbeque some chicken kebabs, blanch some green beans and finish with garlic mushrooms with thyme. Healthy and delicious!
Appetising bruschetta: Lightly toast thinly sliced baguette. Spread with goat’s cheese and top with the mushrooms.
Creamy mushroom steak: Add ½ cup cream to the mushrooms with garlic and thyme – after the tamari has been added – and simmer for a few minutes. Barbeque your favourite beef steak cut, cook some greens and top the steak with the creamy mushrooms.
Garlic Mushrooms Recipe FAQs
What mushrooms work best for this recipe?
Button mushrooms work perfectly and are what this recipe is based on, but it’s also a great one to experiment with. Swiss brown mushrooms have a deeper, earthier flavour, while sliced portobello mushrooms make for a heartier dish. A mix of varieties works beautifully too.
What is tamari and can I substitute it?
Tamari is a Japanese soy sauce that is typically gluten-free. It adds a savoury, umami depth to the mushrooms without overpowering them. Regular soy sauce is a straightforward substitute if you don’t require the dish to be gluten-free — the flavour difference is minimal.
What can I serve garlic mushrooms with?
They’re so versatile. Serve them on sourdough toast with a poached egg, alongside grilled steak or chicken, tossed through pasta, spooned over polenta, or as a side dish with almost anything.
Feedback and More: are great for your health, budget and the environment. Did you try the garlic mushrooms recipe? Select a star rating ⭐⭐⭐⭐⭐ or leave a comment below to let me know what you thought. Cheers, Elby!
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Garlic Mushrooms with Thyme
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
- 1 tbsp olive oil
- 200 grams mushrooms
- 2 cloves garlic - minced or finely diced
- 1 tbsp fresh thyme
- 120 ml water - approximately
- 1 tsp tamari - or soy sauce, if you don’t require gluten-free
- ¼ tsp pepper - to taste
Instructions
- In a small saucepan, heat the oil over medium heat.
- Add the mushrooms, garlic and thyme and cook for 3-4 minutes – stirring regularly. Add a little water at a time to ensure they don’t stick.
- Add the tamari and stir until browned.
- Stir in pepper to taste and serve immediately.
Nutrition
*Nutrition and calorie figures are estimates only.
