Garlic Butter Mushrooms (Print Version)
# Ingredients:
→ Main Items
01 -
6 garlic cloves, finely chopped
02 -
2 tablespoons butter (split into two parts)
03 -
16 ounces of fresh mushrooms
04 -
1 teaspoon coarse salt
05 -
1 tablespoon cooking olive oil
→ Flavors and Garnishes
06 -
1/2 teaspoon chili powder
07 -
1/2 teaspoon black pepper
08 -
1/4 teaspoon paprika
09 -
1/2 teaspoon onion powder
10 -
1/2 teaspoon oregano (dried)
11 -
1/2 teaspoon tarragon (dried)
12 -
1/2 teaspoon browning sauce (optional, such as Gravy Master)
13 -
Chopped fresh chives (as topping)
14 -
1 1/2 teaspoons soy sauce
15 -
1 1/2 teaspoons Worcestershire sauce
# Instructions:
01 -
Use a damp towel to gently clean off any dirt from the mushrooms. Snip off any rough ends of the stems if needed.
02 -
Warm a medium pan over medium heat. Toss in 1 tablespoon of butter along with the olive oil. Once they're hot, add the mushrooms and sprinkle them lightly with the salt. Let them cook without stirring for 2 to 3 minutes—they'll sear nicely this way.
03 -
In a tiny bowl, mix dried oregano, paprika, chili powder, black pepper, tarragon, and onion powder. Add this blend to the mushrooms, along with your garlic. Stir well to mix. Cook for another couple of minutes, until everything smells amazing.
04 -
If you'd like to use some browning sauce, stir it in here. Let the mushrooms simmer and soak in the sauce for 1 to 2 minutes. The flavor gets richer, and the color darkens.
05 -
Drizzle the soy and Worcestershire sauces over the mushrooms. Stir everything together, cooking for an extra few minutes until the mushrooms absorb most of the liquid. Melt in the last bit of butter right before removing from heat for a smooth finish.
06 -
Before plating, toss a handful of chives on top. They add a fresh crunch and a bright green pop.
# Notes:
01 -
Look for firm, good-quality mushrooms for the best results.
02 -
Feel free to tweak the garlic amount if you prefer less punch.
03 -
Want an extra zing? Add a splash of white wine before the mushrooms go in.