Garlic Butter Mushrooms
A delicious blend of earthy mushrooms sautéed in rich garlic-infused butter, perfect as a side or vegetarian main dish.
Ingredients
Main Ingredients
- 1 pound mushrooms, a variety of your choice (white, cremini, or portobello)
- 4 tablespoons unsalted butter Use unsalted for better control over seasoning.
- 4 cloves garlic, minced Freshly minced for maximum flavor.
- 2 tablespoons fresh parsley, chopped Adds a touch of brightness.
- Salt to taste Enhances the overall flavor.
- Pepper to taste Adds a subtle kick.
Instructions
Preparation
- Begin by cleaning the mushrooms. Rinse them briefly under cold water and pat dry. For larger mushrooms, slice them into halves or quarters, depending on size.
Cooking
- In a large skillet, melt 4 tablespoons of butter over medium heat. Allow the butter to foam slightly, which indicates that it is hot enough for cooking.
- Once the butter is melted, add minced garlic. Sauté for about 1 minute until fragrant, being careful not to burn it.
- Add the cleaned and sliced mushrooms to the skillet. Stir them well to coat with the garlic butter. Cook for about 5-7 minutes, or until the mushrooms are tender and have released their moisture.
- Once the mushrooms are cooked, season with salt and pepper to taste.
- Remove the skillet from heat. Stir in the chopped parsley for a burst of color and freshness.
- Transfer the Garlic Butter Mushrooms to a serving dish. Enjoy them warm for the best experience.
Notes
For a complete meal, consider pairing your mushrooms with grilled meats or a light salad. Leftovers can be stored in an airtight container in the fridge for up to 3 days; they reheat nicely for a quick lunch.