Garlic Butter Mushrooms
Garlic Butter Mushrooms - plump, juicy mushrooms sauteed in plenty of garlic and butter then finished off with parsley.
Servings 4 as a side
- 600 g button mushrooms 1.3 lbs - whole (see notes)
- 3 tbsp salted butter
- 1 tbsp olive oil
- 2 tbsp finely chopped fresh parsley
- 4 garlic cloves crushed/minced
- 1 tbsp fresh lemon juice optional
- salt and pepper to taste
In a large frying pan, heat butter (3 tbsp) and olive oil (1 tbsp) over medium high heat.
Add mushrooms (600g/1.3 lbs) to pan and mix to coat them in the butter/oil mixture.
Spread mushrooms out on the base of the pan in a flat, even layer as best you can. Allow to fry for 8-9 minutes without moving.
Flip the mushrooms over one by one, and them let them fry (again without moving) for a further 8-9 minutes.
Add crushed garlic (4 cloves) and parsley (2 tbsp) to pan, mixing to coat and fry for another minute.
Add lemon juice (1 tbsp) to pan if using, then give it all a mix. Add salt and pepper to taste and serve immediately.
I have used button mushrooms, these are the most common variety of mushrooms found in most Australian supermarkets. From some research, I think a US equivalent would be cremini mushrooms.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*