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Quick & EasyRecipesVeggie

Pan-roasted Garlic Butter Mushrooms

written by Emma Tang

Pan-roasted Garlic Butter MushroomsPan-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.

Pan-roasted Garlic Butter Mushrooms IngredientThe 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.

Garlic Butter 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. 

Pan-roasted Whole MushroomsGarnishing 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.

Garlic Butter Whole MushroomsI hope you enjoy making Pan-roasted Garlic Butter Mushrooms at home. If you like this recipe, please leave a rating and share it with your friends!

Pan-roasted Garlic Butter Mushrooms
 
Print
Prep time
10 mins
Cook time
10 mins
Total time
20 mins
 
Author: Spice the Plate
Serves: 2
Ingredients
  • 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
Instructions
  1. Throughly clean the mushrooms, trim the ends, dry with paper towel.
  2. In a skillet, heat butter and olive oil over medium-low heat until foamy, stir in the garlic, sauté until fragrant.
  3. Add in the mushrooms, pan fry for a couple of minutes until lightly browned on both ends.
  4. Sprinkle salt evenly over mushroom, pour in chicken stock, cover with lid and simmer for 4-5 minutes over low heat, stir occasionally.
  5. Garnish with fresh grounded black pepper and chopped parsley, turn off heat, mix well and serve.
Notes
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About Me

About Me

Hello!

Welcome to Spice the Plate! I am Emma, the cook and author behind this food blog. Creating and sharing delicious Asian recipes is my passion. Here you can find tasty, easy-to-make traditional and modern Asian recipes, cooking tips, and more. I am excited you've found us! To learn more about me and this blog, visit here.

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