Savory Mushrooms with Thyme and Olive Oil

Faye Levy’s International Jewish Cookbook, p. 33

¼ cup olive oil or 4 tablespoons (1/2 stick) butter

1 medium onion, chopped

1 pound fairly small button mushrooms, quartered

Salt and freshly ground black pepper

1 teaspoon dried leaf thyme, crumbled

½ teaspoon paprika

1 teaspoon ground cumin

Cayenne pepper to taste

1 tablespoon chopped fresh parsley

Be sure to wash the dirt off of the mushrooms first! (Mine were creminis.)

Heat oil in a large skillet over medium heat. Add onion and saute about 7 minutes or until tender. Add mushrooms, salt, pepper, thyme, paprika, and cumin. Saute, stirring often, for 15 to 20 minutes or until mushrooms are well coated with spices and any liquid that has accumulated in pan has evaporated; reduce heat toward the end of cooking time if necessary. Add cayenne; taste and adjust seasoning. (Mushrooms can be kept, covered, for 2 days in refrigerator. Reheat over medium heat.) Add parsley and serve.

Even prettier with the parsley!

Served up with linguine topped with the leftover from-scratch tomato sauce from Crisp Pizza with Fontina, Gorgonzola, and Sage.

My Rating: 4/5 "The spice blend is really on point with these. They came out a little dry for my taste, but I think not cooking them as long and letting a little of the olive oil remain in play would fix that easily. Mushrooms are always a treat!"