Earthy cremini mushrooms get a deep, savory sear alongside diced celery and fresh thyme, building layers of flavor before everything simmers down into a silky, spoon-coating gravy. Olive oil forms the base of the sautƩ, keeping this in line with the kind of simple, plant-forward cooking that Mediterranean-style eating is all about. A touch of tamari adds a savory backbone, while fresh parsley stirred in at the end brightens the whole pan right before serving. It's a versatile, vegetable-heavy sauce that spoons beautifully over roasted vegetables, whole grains, or mashed potatoes. Straightforward technique and pantry-friendly ingredients make this an easy, satisfying addition to a Mediterranean-style table any night of the week.
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Heat the olive oil in a large skillet over medium heat until it shimmers. Add the celery and cook, stirring occasionally, until softened and translucent, about 4ā5 minutes.
Add the mushrooms and thyme. Cook, stirring occasionally, until the mushrooms release their liquid and that liquid evaporates, leaving the mushrooms lightly browned, about 6ā8 minutes.
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