A hearty, truly decadent mushroom recipe cooked in extra virgin olive oil and a tiny bit of ghee with loads of shallots and garlic! Cinnamon and a pinch of sweet paprika seal the deal on this delicious gluten free side dish or warm appetizer! See the full step-by-step tutorial below.

More Recipes to Try: Best Roasted Cauliflower with Lemon and Cumin;  Asparagus with Mediterranean Salsa; Mediterranean Leg of Lamb; Chunky Vegan Lentil Soup

Shallot Garlic Mushroom recipe. Served in large cast iron skillet with parsley garnish.

It might just be me, but I feel like mushrooms are rarely a star ingredient. And you certainly wouldn't think of shallots or garlic as anything but supporting flavor-makers in a given recipe.

Maybe today's recipe defies expectations just a bit.

Why This Mushroom Recipe Works?

A truly decadent mushroom recipe cooked in a little EVOO and ghee with loads of shallots and garlic. To really play up the earthy mushrooms, we add cinnamon, fresh thyme and just a pinch of sweet paprika (or if you're like me, you'd go for a little harissa spice instead!)

Trust me, this mushroom recipe is the perfect addition to your next big dinner (hello, EASTER!)

Shallot garlic mushroom recipe in skillet

I mean, when I served it for the first time the other day, someone noted: "Man, this is the kinda dish a vegetarian will order for dinner at a fine steakhouse!" Personally, if this were my entire meal, I'd add a piece of crusty bread or maybe some couscous or Lebanese rice.

Shallot garlic mushrooms served on top of cooked instant couscous with a dollop of lemon ricotta on top

Quick Tip

The inspiration for this shallot garlic mushroom recipe came from Ottolenghi's Plenty More. It's fairly simple--the only tricky part is peeling lots of shallots and garlic. (Tip: soak the shallots and garlic in water for half hour or so to help with peeling.)

peeled shallots

How to Make this Shallot Garlic Mushroom Recipe

1.First, cook shallots and garlic, along with cinnamon sticks and thyme in EVOO over medium heat  until shallots are nice and soft (your house will smell amazing!!!)

Shallots and garlic cooked in extra virgin olive oil and ghee before adding mushrooms

2. Add mushrooms and cook some more (season mushrooms a bit with salt, pepper, sweet paprika or hairssa). Let the mushrooms gain some color as they get in contact with the skillet.

mushrooms are added to cook with shallots and garlic

3. Add broth and let everything simmer on high for about 10 minutes (you'll want the liquid almost gone at the end of this step.)

mushrooms simmering in broth with shallots, garlic, and spices

4. Finish off by adding some chopped fresh parsley

Shallot garlic mushrooms in skillet, garnished with parsley


In the unlikely event of leftovers, store any in the fridge in a tight-lid glass container for 3 nights or so. Warm leftovers in skillet over medium heat (add a little liquid if needed.)

More Mushroom Recipes to Try

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Shallot garlic mushroom recipe in skillet

Shallot Garlic Mushroom Recipe

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5 from 26 reviews


Shallots, garlic and mushrooms cooked in a little EVOO and ghee and adorned with a couple warm spices. A decadent side dish or warm appetizer! Heck, serve it with rice or couscous as a vegetarian lunch!


  • 2 tbsp/ 30 ml Early Harvest Greek extra virgin olive oil, more for later
  • 2 tbsp/ 23 g Ghee (clarified butter)
  • 1 lb/ 453 g shallots, peeled
  • 20 garlic cloves, peeled
  • 2 thyme springs
  • 2 cinnamon sticks
  • 1 lb/ 453 g baby bella mushrooms, cleaned and halved
  • ½ lb/ 226 g white mushrooms, cleaned and halved
  • Kosher salt and ground pepper
  • ½ tsp sweet paprika  (or try ½ tsp harissa spice blend!)
  • 1 cup low-sodium broth (vegetable or chicken broth is fine)
  • ½ cup chopped parsley

Ricotta Topping (optional)

  • 1 cup reduced fat ricotta cheese
  • Zest of 1 lemon


  1. In a large skillet like this one, heat extra virgin olive oil and ghee over medium heat until shimmering. Add shallots, garlic, thyme springs and cinnamon sticks. Cook for 10 to 12 minutes, stirring occasionally, until shallots begin to soften.
  2. Raise heat to medium-high and add both kinds of mushrooms (you probably need a drizzle more extra virgin olive oil here.) Cook, tossing occasionally, for 5 minutes. Season with kosher salt, pepper, and a pinch sweet paprika (or for a more exciting twist, try harissa spice)
  3. Now add broth and bring to a high simmer for about 10 minutes or so until the liquid has reduced by a lot (it should almost disappear, but not quite.)
  4. Finally, stir in fresh parsley and remove from heat.
  5. To make ricotta topping (optional), simply whisk ricotta cheese with lemon zest and a drizzle of Early Harvest EVOO.
  6. Serve these decadent mushrooms as a side dish with a dollop of the ricotta topping, a little crusty bread won't hurt. These are also great or on top of cooked instant couscous, Lebanese rice, or your favorite grain.


  • Cook's Tip for Leftovers: leftovers can be stored in the fridge in a tight-lid glass container for 3 nights or so. Warm leftovers in skillet over medium heat (add a little liquid if needed.)
  • Find all-natural sweet paprika or harissa spice along with many other spices at The Mediterranean Dish store! Create your own 6-pack of spices, and be sure to check out our Greek extra virgin olive oils (from organically grown and processed Koroneiki olives!)
  • Recipe adapted from Plenty More
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Category: Side
  • Method: Stovetop
  • Cuisine: Mediterranean

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I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
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  1. Susan Graham says:

    Great flavor and super easy to make!! I didn’t have the cinnamon sticks (oops!), but like another commenter, I substituted with ground cinnamon, and it was delicious!!! Thank you Suzy for another wonderful recipe!

    1. TMD Team says:

      You are welcome, Susan! So glad you enjoyed it!

  2. Lotte Bengal says:

    This is sooo good! I keep making it over and over. I do add a little more harissa than called for. Great side dish, goes well with couscous, quinoa, rice, puree, fish or meat...
    Thank you Suzy!

    1. TMD Team says:

      Ooo! I LOVE the idea of this over some quinoa! I'm going to try that!

  3. Nena Partin says:

    Such a delicious and decadent dish! I forgot to buy cinnamon sticks at the store but I found that the powdered form worked in a pinch. I also chopped my garlic instead of leaving the cloves whole. I also served it over rice! Next time, I might try crusty bread!

  4. Barnett H Frankel says:

    Love your recipes. Made this with what was on hand, like Greek yogurt (strained), with the zest, and baharet with a pit of cayenne. Whats not to love!?!

    Suzy, in the kitchen, you are my muse!

    1. Suzy says:

      Sounds wonderful, Barnett! Thanks for sharing!

  5. Robin A Holdren says:

    This dish was delicious-I added more broth and served it over ravioli. Can this be put in the freezer and if so, for how long?
    Thank you very much for these recipes!

    1. Suzy says:

      Hi, Robin! I don't recommend putting this on in the freezer. I don't think it would thaw well.

  6. Jo says:

    I want to make vegan Greek stifado but couldn't find pearl onions and thought of using shallots in its place. Thanks for this recipe turned out just as good.but more spicier with cumin and more tomatoes added instead of cinammon.

    1. Suzy says:

      So glad you enjoyed it, Jo!

  7. B. says:

    I think this dish is outstanding. The flavors are unbelievable—so rich and satisfying with a huge amount of “umami”. The second time I made it, I opted for fewer shallots—about 12 oz or so—and fewer garlic cloves. The garlic isn’t strong bc it gets so sweet and nice when it is cooked, but we found we had way too much garlic and shallots compared to mushrooms. So we just decided to use less the second time around.
    Another amazing, delicious, filling recipe from Suzy and The Mediterranean Dish! I find myself going back to your site again and again for menu ideas. Thanks for sharing your lovely recipes with us!

    1. Suzy Karadsheh says:

      Thank you so much for sharing, B. I appreciate your kind note and feedback.

  8. Truly great mushrooms says:

    This is a truly decadent recipe for mushrooms I served it over filled ravioli and it was truly fabulous

    1. Suzy Karadsheh says:

      Excellent and thanks for the feedback!

  9. Receita says:

    This dish is amazing! Delicious indeed!

    1. Suzy Karadsheh says:


      1. Gillian Cieri says:

        I made this along with mashed potatoes and a beautiful filet mignon. The steak was gone today, so only potatoes and this dish were left and I reheated and put the mushroom mix over the mashed potatoes. Really great! I used beef broth instead of vegetable or chicken as I was doing the steak.

      2. Suzy says:

        Sounds wonderful! Thank you for sharing, Gillian!

  10. Sandi says:

    Can you make this just using EVOO? Don't like the taste of butter.


    1. Suzy Karadsheh says:

      Yes, you totally can, Sandi!

  11. Sue Heston says:

    Can you tell me what EVOO IS

    1. Suzy Karadsheh says:

      Hi Sue. Apologies, EVOO stands for Extra Virgin Olive oil.

  12. Jocelyn says:

    The flavor of these mushrooms is amazing! Thank you so much for a great recipe.

    1. Suzy Karadsheh says:

      Yay! So glad to hear it

  13. Maureen says:

    These mushrooms and shallots look amazing!

    1. Suzy Karadsheh says:

      Aww thanks, Maureen! They are tasty

  14. Heather says:

    Such a gorgeous dish. I love piling it on a piece of bread. Yum!!

    1. Suzy Karadsheh says:

      Oh YES! Great idea!

  15. Matt Ivan says:

    I’ve always use regular onions or green onions. Finally have to give shallots a try.

    1. Suzy Karadsheh says:

      Shallots are a great option, Matt!