Easy and Tasty Garlic Mushrooms
Image Credit: Cafe Delites via YouTube
I love dishes and recipes that involve mushrooms, whether it’s in a soup or a gravy, baked or sautéed, it doesn’t matter. There’s a certain recipe that I’ve always loved doing for a few years now, which I found online while randomly watching videos, Cafe Delites’ recipe via YouTube is truly a delight. Her recipe is easy to make and doesn’t require a lot of ingredients and most of it you can find already on your shelves. But that’s not the only reason why I’ve been using her recipe, it’s because of its taste and simplicity, it can be served on any occasion or even just a normal day. So, if you haven’t decided what you want to serve and eat yet. Try making yourself some garlic mushrooms instead, they’re flavorful, easy, and budget-friendly!
Ingredients:
- 4 tablespoons Butter, unsalted
- 1 tablespoon Olive oil
- ½ Onion, chopped (optional)
- 1 pound (500 g) Cremini or button mushrooms
- 2 tablespoons Dry white wine* (optional)
- 1 teaspoon Fresh thyme leaves, chopped
- 2 tablespoons Fresh parsley, chopped
- 4 cloves Garlic minced
- Salt and pepper to taste
Directions:
Step 1
Make sure that you clean your mushrooms first. You can wipe each mushroom with a damp cloth or use a brush to remove dirt, then lightly rinse it with cold water and pat dry with a clean towel. Do not soak the mushrooms in too much water so that they don’t absorb it all, otherwise, it won’t turn brown when you cook them.
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Step 2
Set your pan or skillet in medium-high heat. Sauté the chopped onions until they are softened. Add the mushrooms and let them cook for a few minutes or until they’ve turned golden brown and crispy on the edges. Pour the wine and cook for another 2 minutes, just enough to reduce the wine slightly. Add thyme, half portion of parsley, and garlic then stir, let it cook for half a minute. Season it with salt and pepper to taste, then sprinkle the remaining parsley.
*Thanks to Cafe Delites via YouTube for these images. Visit her channel and follow her for more.
