Description
Quick and delicious: sautéed mushrooms in garlic butter 🍄🧈 — ready in 15 minutes. Perfect as a side, toast topping, or pasta boost!
Ingredients
– 500 g mixed mushrooms (cremini/button) 🍄
– 2 tbsp unsalted butter 🧈
– 1 tbsp olive oil 🫒
– 3 cloves garlic, minced 🧄
– 1 small shallot, finely chopped 🧅
– 1 tbsp fresh parsley, chopped 🌿
– 1 tsp fresh thyme leaves (or 1/2 tsp dried) 🌱
– Salt 🧂 and freshly ground black pepper 🌶️ to taste
– 1 tsp lemon juice (optional) 🍋
– 1 tbsp dry white wine or vegetable broth (optional) 🍷
Instructions
1 Clean mushrooms with a damp cloth and slice them evenly.
2 Heat a large skillet over medium-high heat and add the olive oil. Once hot, add the mushrooms in a single layer and let them cook undisturbed for 3–4 minutes to brown.
3 Stir the mushrooms and continue to cook for another 2–3 minutes until golden and any released liquid has mostly evaporated.
4 Push mushrooms to the side, add the butter to the skillet, and when it melts add the minced garlic and shallot. Sauté for 30–60 seconds until fragrant.
5 Toss garlic and shallot with the mushrooms. Add thyme and, if using, the white wine or broth to deglaze the pan, scraping up any browned bits.
6 Season with salt and pepper to taste. Stir in lemon juice if using, and remove from heat.
7 Sprinkle chopped parsley over the mushrooms and give a final toss.
8 Serve hot as a side dish, on toasted bread, over pasta, or alongside steak.