Pan-roasted garlic butter mushrooms is a simple vegetable side dish, Bryan and I both like and make often. It’s simple, fresh and most importantly, delicious!
The main ingredients are: white mushrooms, parsley and garlic. I normally make this dish the same day after my grocery shopping trip. Because I believe in the fresher the ingredients, the better taste. Especially for a vegetable dish.
The light garlic flavor is one of my favorite parts of this dish. Since it’s finely minced garlic, cooking doesn’t take long.
To avoid burning and overcooking the garlic, I used medium-low heat and waited until the oil has became foamy before adding in the garlic.
When you can smell the fragrant of the garlic, it’s time to add in the mushrooms. After I washed the mushrooms, I always pat them dry with a paper towel before setting aside. This can help with minimizing the oil splashing.
Garnishing with black pepper and freshly chopped parsley, this 20-minute pan-roasted garlic butter mushroom will be ready to serve with the rest of the meal.
This is another low-effort recipe, great for everyday cooking.
I hope you enjoy making Pan-roasted Garlic Butter Mushrooms at home. Follow me on instagram or join my newsletter to receive future recipe updates. (We don’t spam, promise!)
- half pound white mushrooms
- 3 cloves garlic, grated
- a handful of freshly chopped parsley
- 2 tablespoons butter (1 cube)
- 2 tablespoons olive oil
- a touch of salt
- a spoon of chicken stock or water
- a touch of black pepper
- Throughly clean the mushrooms, trim the ends, dry with paper towel.
- In a skillet, heat butter and olive oil over medium-low heat until foamy, stir in the garlic, sauté until fragrant.
- Add in the mushrooms, pan fry for a couple of minutes until lightly browned on both ends.
- Sprinkle salt evenly over mushroom, pour in chicken stock, cover with lid and simmer for 4-5 minutes over low heat, stir occasionally.
- Garnish with fresh grounded black pepper and chopped parsley, turn off heat, mix well and serve.