My hunger pangs bring out the best of me in the kitchen. Abhisek doesn’t like mushrooms at all, but I love them. That leaves me with only a few opportunities to experiment with mushrooms. He won’t let me pick them from the grocery store unless I promise using them only in pasta or pizza. But, I generally use that as an excuse to sneak in the whole pack. So, I had them on the shelf waiting for me to experiment with them instead of throwing them into yet another pasta. And, then there were evening snack requests from my always hungry stomach. The result? Well, no prize for guessing, a yummy side dish that you will never stop making. It is super yummy and super easy.
Ingredients for Butter garlic mushrooms
- Button mushrooms – 8-10
- Garlic – 4-5 cloves (minced)
- Butter – 2 tbsp
- Salt – a pinch
- Pepper – a pinch
- Soy sauce – 1 tsp
- Fresh coriander – to garnish
Method for Butter garlic mushrooms
- Clean the mushrooms using a brush. Avoid washing as we don’t want excess water and mushrooms are already high on water content.
- Trim down any unruly stems.
- Put butter and minced garlic in a bowl and microwave for 30 seconds to melt the butter. Give it a quick stir.
- Heat a non-stick pan on the stove and pour half the butter and garlic mix. Place the mushrooms with stem side down. The idea is to let the garlic stick to the stem and the area under the mushroom cap.
- Roast for a 4-5 of minutes and flip carefully. Try to not let the garlic come out from under the cap.
- Now, pour in the remaining butter-garlic mix. This extra step will add garlic to the stem side of the mushroom, if we missed it in the first go. Let it roast for 4-5 minutes or until the mushroom are soft enough, but not mushy. Flip to roast for few minutes on the stem side again.
- Sprinkle some salt and pepper, and then drizzle the soy sauce. Make sure soy sauce is added only a few minutes before the dish is ready, else it will remove too much moisture from the mushrooms.
That’s it. The heavenly mushrooms are ready to be plated up with a garnish of coriander. You can also use basil or parsley to garnish. Join me in the mushroom heaven 🙂