Thyme and mushrooms, like soul mates, are meant to be together!
There is something about the pairing of thyme and mushrooms that is just, well, perfect. It must be "food destiny", fate, kismet! It's just meant to be.
There are many food and herb pairings but there are few that are quite as scintillating as a thyme/mushroom pairing. Maybe tomatoes and basil? Cucumbers and dill? Garlic and (almost) everything?
Whether you saute mushrooms or make them into soup, try adding thyme to the mix and see if you don't fall in love.
Here's my favorite cream of mushroom recipe.
If using small mushrooms I slice them thinly through stem and cap. If using large mushrooms I chop them.
Cream of Mushroom Soup With Thyme
Recipe: Cream of Mushroom Soup (serves four)
2 cups sliced or chopped mushrooms
4 TBS minced shallots or onions
2 TBS butter, plus 1 TBS oil
1 tsp fresh thyme or 1/2 tsp dried and crumbled
2 heapingTBS flour (regular or whole wheat)
2 cups beef bullion
1/2 cup heavy cream
1/2 tsp salt
1//8 tsp pepper
Optional garnish: Fresh thyme sprigs or a pinch of fresh, chopped thyme as a garnish
Saute mushrooms, shallot (or onion) , and the 1 teaspoon fresh thyme (or 1/2 tsp dried) in butter and oil for about five minutes. Blend in flour until mushrooms are well coated. Things will look quite dry.
Add the broth all at once and cook and stir over medium heat until thickened. Remove from heat and cool slightly.
Add the cream, salt, and pepper. Heat through - but don't allow to boil - and serve with a pinch of chopped fresh thyme or a fresh sprig or two of thyme as a garnish, if desired.
So very tasty!