Mushroom Recipe Butter Garlic
Mushroom Recipe Butter Garlic, saute mushrooms in olive oil and butter until golden brown. Add minced garlic and cook until fragrant. Season with salt, pepper, and dried herbs like oregano or Italian seasoning. Finish with freshly chopped parsley. This buttery garlic mushroom recipe is quick, flavourful, and perfect as a side dish, on toast, or served over pasta.
Equipment
- Large skillet or frying pan
- Wooden spoon or spatula
- Knife and chopping board
- Measuring spoons
Ingredients
- 450 –500 g 1 lb mushrooms (Cremini, Baby Bella, Button, or a mix), cleaned and quartered
- 4 cloves garlic minced
- 1 tbsp extra virgin olive oil
- 2 tbsp unsalted butter
- Salt kosher or sea salt, to taste
- Black pepper freshly ground, to taste
- 1 tsp dried oregano basil, or mixed dried Italian herbs
- Fresh parsley finely chopped, for garnish
Instructions
Prep The Mushrooms:
- Gently wipe each mushroom clean using a damp cloth or paper towel don’t rinse them under running water. Cut them into quarters, or halves if they’re on the smaller side.
Warm The Pan:
- Set a large skillet over medium heat. Pour in the olive oil and give it a moment to heat up.
Cook The Mushrooms:
- Add the mushrooms to the hot pan. Let them cook for about 5 to 7 minutes, stirring now and then. They’ll start to release their moisture and take on a nice golden colour.
Add The Good Stuff:
- Turn the heat down just a little. Drop in the butter and garlic. Stir frequently and let everything cook together for 3 to 4 minutes, until the garlic smells amazing and the mushrooms are rich with flavour.
Season Well:
- Sprinkle in some salt, black pepper, and a pinch of dried herbs whatever you like. Stir it all together and let it cook for another minute or two.
Finish And Serve:
- Take the pan off the heat. Toss in some fresh chopped parsley for colour and a fresh hit of flavour. Serve warm.