Sautéed Wild Mushroom and Goat Cheese Pan with Thyme

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Earthy wild mushrooms sautéed in butter and garlic, finished with creamy goat cheese and fresh thyme for a rustic skillet dish. This mediterranean-inspired vegetarian (vegetarian) ready in about 20 minutes pairs sliced wild mushrooms, unsalted butter, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 3 Mediterranean cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tablespoon olive oil and 3 tablespoons unsalted butter in a 12-inch nonstick pan over medium-high heat until the butter foams, about 1 minute.
  2. Step 2: Add 3 minced garlic cloves and sauté for 30 seconds until fragrant, stirring constantly to prevent browning.
  3. Step 3: Add 12 ounces sliced wild mushrooms and 1 teaspoon fresh thyme leaves, stir to coat, and cook for 6-7 minutes until the mushrooms release their moisture and edges become golden.
  4. Step 4: Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, stirring to combine.
  5. Step 5: Remove the pan from heat, sprinkle 4 ounces crumbled goat cheese evenly over the mushrooms, and cover the pan with a lid for 2 minutes to let the cheese soften and meld with the mushrooms before serving.

Equipment for this recipe

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Frequently asked questions

How long does Sautéed Wild Mushroom and Goat Cheese Pan with Thyme take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Wild Mushroom and Goat Cheese Pan with Thyme?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sliced wild mushrooms from drying out.

Can I substitute ingredients in Sautéed Wild Mushroom and Goat Cheese Pan with Thyme?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Wild Mushroom and Goat Cheese Pan with Thyme for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sautéed Wild Mushroom and Goat Cheese Pan with Thyme vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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