GARLIC MUSHROOMS

3 tablespoons unsalted butter

1 pound white button mushrooms (about 20), stems trimmed but not removed

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 cloves garlic, minced

1 teaspoon fresh thyme leaves, plus more for garnish

INSTRUCTIONS

Melt the butter in a large skillet over medium heat. Add the mushrooms and season with the salt and pepper. Cook undisturbed until the mushrooms are browned on the bottom, about 5 minutes. Flip the mushrooms and cook undisturbed until browned on the second side and tender, about 5 minutes more. Add the garlic and thyme and sauté until fragrant, about 1 minute. Serve immediately.

RECIPE NOTES

Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.

Using other mushrooms: Cremini mushrooms can be used in place of the white button mushrooms.

MUSHROOMS CAP CHORIZO BURGER

INGREDIENTS 8 large portobello mushrooms, stems removed 1 tablespoon vegetable oil, or more as needed salt and ground black pepper to taste 1 pound ground

MEATY MUSHROOMS LASAGNA

Serves 8 to 12 INGREDIENTS Cooking spray 12 dried whole-wheat lasagna noodles (about 10 ounces) 1 pound lean ground beef 1 large sweet or yellow onion, diced