Buttery Garlic mushrooms that have amazing flavour with herbs and a spicy kick. It's a perfect mushroom dish to serve as an appetiser by itself or as a side dish for any meal. This mushroom recipe is gluten-free low carb and Keto approved.
We love these garlic mushrooms at breakfast as a side with different types of omelettes as a side with pasta or pasta salad or simply serve them over toast. These garlic mushrooms taste incredible anyways.
In the classic garlic mushroom recipe, mushrooms are cooked in just a lot of butter and garlic. I am sharing the original garlic butter mushrooms recipe with my flavour twist that adds extra flavour and a spicy kick. I have shared za'atar spiced mushrooms before you can try that recipe as well.
If you are like me and love mushrooms you can try these 5 Indian mushroom curry recipes that taste incredible too.
- Mushrooms - button mushrooms or cremini mushrooms
- Butter - preferably uses unsalted butter for the recipe because a lot of butter goes into the dish which might make it over salted.
- Olive oil - this prevents the burning of butter and adds more flavour.
- Garlic - Freshly chopped garlic works best.
- Herbs- I have used dried oregano, thyme and fresh parsley. You can use rosemary, basil, cilantro, and sage. Fresh herbs add a lot of taste but in case fresh are not available go for dried herbs.
- Spicy Addition: Use chilli flakes, black pepper and finely chopped green chilli pepper. If you love spice and heat you can use both of these.
- Salt- to taste
How To cook
Heat the butter and oil in a large pan.
Once the butter-oil mixture starts bubbling add chopped garlic and sauté for about a minute.
Add rinsed and wiped mushrooms and sauté for a minute.
Now add onions and sauté the onion until softened
Add thyme, green chilli, black pepper, and chilli flakes and cook the mushrooms for 4-5 minutes.
Season with salt and garnish with chopped green chilies and parsley.
Serve them hot.
By following these few tips you can make these sautéed mushrooms taste best.
The key to making the best-sautéed mushroom is to caramelise them perfectly.
Aromatics play a great role in developing flavours that is why you add onions and herbs.
How to Caramelise Mushrooms
The main secret to caramelise mushrooms lies in first preparing the mushrooms before cooking and then how to cook them.
How to Prepare mushrooms
Lightly rinse mushrooms under cold water and pat them dry with a kitchen towel or paper towel.
If mushrooms are dirty or have debris you can use a soft brush to remove that before rinsing.
Once you have prepared the mushroom, the next step is the combination of ingredients and flavours.
I always use a mix of butter and olive oil for the extra depth of flavour.
Always use a large pan. If you use a small pan and overcrowd your mushrooms they will release juice and simmer. That prevents caramelisation.
Use medium to high heat and do not over stir and let them sit for the perfect caramelization.
The flavour in this dish comes from fresh herbs and garlic. If you do not have fresh herbs but have dried ones and want to use them go ahead. Just use half the quantity of what you would use of the fresh herbs. Because dried herbs have an intense flavour.
How To Serve
These sautéed mushrooms taste great as a side to any protein dish. You can serve them as an appetiser or just add them to any mushroom recipe for the amazing flavour. I add them in stir-fries as omelette stuffing or sometimes in mushroom rice.
More Such Recipes
- mushroom Rice
- Mushroom Tikka Recipe
- Matar Mushroom curry
- Mushroom Pepper Fry
- Mushroom Makhana Curry
- Tawa Mushroom
Butter Garlic mushrooms
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- ¼ onion chopped
- 2 cloves garlic minced
- 300 grams mushrooms
- ¼ teaspoon thyme
- 1 tablespoons parsley chopped
- 1 green chilli mild
- ½ teaspoon chilli flakes
- Salt and pepper to taste
- Heat the butter and oil in a large pan.
- Once the butter-oil mixture starts bubbling add chopped garlic and sauté for about a minute.
- Add rinsed and wiped mushrooms and sauté for a minute.
- Now add onions and sauté the onion until softened
- Add thyme, green chilli, black pepper, and chilli flakes and cook the mushrooms for 4-5 minutes.
- Season with salt and garnish with chopped green chilies and parsley.
- Serve them hot.
- I always use a mix of butter and olive oil for the extra depth of flavour.
- Always use a large pan. If you use a small pan and overcrowd your mushrooms they will release juice and simmer. That prevents caramelisation.
- Use medium to high heat and do not over stir and let them sit for the perfect caramelization.