I’m a firm believer that mushrooms deserve more attention. They’re a simple side that can transform basics like roast chicken or broiled steaks into a swoon-worthy meal. But watch out: These sautéed mushrooms, dressed in an herby garlic butter, will steal the show from anything else on your plate.
Herby Garlic Butter Is Here for Mushrooms
Basic garlic butter is built on two (very obvious) ingredients: fresh minced garlic and melted butter. But the addition of fresh herbs really make this simple sauté of mushrooms feel like a complete side. You can use any combination of herbs you’ve got on hand, but a mix of rosemary, thyme, and chives is my personal favorite.
To ensure the mushrooms caramelize and don’t steam as they let off moisture, cook them in the widest pan you have.
SERVES: 2 to 4
PREP TIME: 10 minutes
COOKING TIME: 15 minutes
- 4 cloves garlic
- 1/4 cup chopped fresh herbs, such as rosemary, thyme, and chives, or a mixture
- 8 tablespoons (1 stick) unsalted butter
- 1 pound cremini mushrooms
- 1 teaspoon kosher salt
- Mince 4 cloves of garlic. Chop until you have 1/4 cup fresh herbs, then place the garlic and herbs together in a bowl.
- Melt 8 tablespoons (1 stick) unsalted butter in a large skillet over medium heat. Add 1 pound cremini mushrooms and season with 1 teaspoon kosher salt. Cook undisturbed until browned on the bottom, about 5 minutes. Flip the mushrooms and cook undisturbed until browned on the second side and tender, about 5 minutes more. Add the garlic and herbs, and cook until fragrant, about 1 minute.
Storage: Leftovers can be refrigerated in an airtight container up to 5 days.
Originally published in the kitchen.com