Garlic Butter Mushrooms
(Pan-seared mushrooms in butter garlic sauce.).
Mushrooms are the only non-animal food product with substantial amounts of bioavailable vitamin D! So eating mushrooms is a pretty good thing, especially for vegetarians and vegans.
If you need a slam-dunk side dish recipe made with mushrooms, then you are at the right place! This recipe is insanely easy to make, uses minimal ingredients, and can be whipped up in 15-20 minutes! If you are a mushroom lover (as I am), you will surely love this dish!
RECIPE VIDEO
Ingredients
20-25 mushrooms
2 tbsp butter (salted/unsalted)
1/2 tbsp garlic minced
1 tsp paprika powder
2 tbsp dark soy sauce
1 tsp oregano powder
2 tbsp extra-virgin olive oil
salt as per taste
For the garnish -
coriander leaves chopped
Method
Wash the mushrooms properly to remove dirt. Pat dry gently with a kitchen paper towel. (See notes below for more information on cleaning the mushrooms.)
De-stem all the mushrooms (as shown in the recipe video).
Start heating butter in a pan. When the butter melts, add garlic and sauté until it turns golden brown. Add paprika powder.
Add the mushrooms and toss them in the garlic-butter-paprika mixture. At first, some areas of the mushrooms might not get fully coated. However, as they release moisture during cooking, the mixture will spread more evenly. To help with more consistent coating, you can add more olive oil.
Sprinkle salt, soy sauce, and oregano powder on the mushrooms and stir well.
The mushrooms will start releasing water. Cook till all the water evaporates.
Sear the mushrooms in the pan, on medium-high flame. Be careful not to burn them.
Add extra-virgin olive oil and garnish with chopped coriander leaves.
BUTTER GARLIC MUSHROOMS ARE READY TO BE SERVED!
SERVE HOT.
Notes -
Use fresh mushrooms to make this recipe.
Cleaning the Mushrooms- Many cooks believe that soaking mushrooms in water can dilute their flavour, so it's best not to leave them submerged for too long. Instead, you can quickly rinse them under running water or gently wipe off the dirt with a small brush. While brushing is thorough, it can be quite time-consuming, and I’ll admit, I don’t have the patience for it. A quick rinse works just fine for me.
The stems of mushrooms are a bit tougher and have a slightly different taste when cooked, so it's best to remove them before making this recipe. However, they are completely edible and don’t need to be discarded. You can save the stems and use them in stocks, soups, or finely chop them for fillings and sauces.
Paprika powder isn’t commonly found in most Indian kitchens. If you don’t have it on hand, you can simply substitute it with Kashmiri red chilli powder.
Be cautious when adding salt, as soy sauce already contains a high amount of it. If you're using salted butter—like the regular Amul butter commonly available in Indian markets—you’ll need even less salt than usual. Just a heads-up: unsalted Amul butter is also available if you prefer more control over the seasoning.
DID YOU KNOW?
MUSHROOMS ARE THE ONLY NON-ANIMAL FOOD PRODUCT WITH SUBSTANTIAL AMOUNTS OF BIOAVAILABLE VITAMIN D!
Mushrooms, much like human skin, have the ability to produce vitamin D when exposed to UV radiation. This is due to the presence of ergosterol—a compound that acts as a precursor to vitamin D. When mushrooms are exposed to sunlight or UV light, a series of photochemical reactions convert ergosterol into vitamin D. To boost their vitamin D content, simply leave mushrooms out in the sun for 15–20 minutes before cooking.
Vitamin D deficiency is common across the globe, especially in regions that receive limited sunlight during the winter months. In contrast, India is fortunate to enjoy abundant sunlight year-round. Yet, despite this, many people don’t get enough sun exposure due to busy lifestyles. For vegetarians and vegans, including sun-exposed mushrooms in the diet is a smart and natural way to support vitamin D intake.
Garlic Butter Mushrooms
Pan-seared mushrooms in butter garlic sauce.
Ingredients
- 20-25 mushrooms
- 2 tbsp butter (salted/unsalted)
- 1/2 tbsp garlic minced
- 1 tsp paprika powder
- 2 tbsp dark soy sauce
- 1 tsp oregano powder
- 2 tbsp extra-virgin olive oil
- salt as per taste
- coriander leaves chopped
Method
- Wash the mushrooms properly to remove dirt. Pat dry gently with a kitchen paper towel. (See notes below for more information on cleaning the mushrooms.)
- De-stem all the mushrooms (as shown in the recipe video).
- Start heating butter in a pan. When the butter melts, add garlic and sauté until it turns golden brown. Add paprika powder.
- Add the mushrooms and toss them in the garlic-butter-paprika mixture. At first, some areas of the mushrooms might not get fully coated. However, as they release moisture during cooking, the mixture will spread more evenly. To help with more consistent coating, you can add more olive oil.
- Sprinkle salt, soy sauce, and oregano powder on the mushrooms and stir well.
- The mushrooms will start releasing water. Cook till all the water evaporates.
- Sear the mushrooms in the pan, on medium-high flame. Be careful not to burn them.
- Add extra-virgin olive oil and garnish with chopped coriander leaves.
Notes
- Use fresh mushrooms to make this recipe.
- Cleaning the Mushrooms- Many cooks believe that soaking mushrooms in water can dilute their flavour, so it's best not to leave them submerged for too long. Instead, you can quickly rinse them under running water or gently wipe off the dirt with a small brush. While brushing is thorough, it can be quite time-consuming, and I’ll admit, I don’t have the patience for it. A quick rinse works just fine for me.
- The stems of mushrooms are a bit tougher and have a slightly different taste when cooked, so it's best to remove them before making this recipe. However, they are completely edible and don’t need to be discarded. You can save the stems and use them in stocks, soups, or finely chop them for fillings and sauces.
- Paprika powder isn’t commonly found in most Indian kitchens. If you don’t have it on hand, you can simply substitute it with Kashmiri red chilli powder.
- Be cautious when adding salt, as soy sauce already contains a high amount of it. If you're using salted butter—like the regular Amul butter commonly available in Indian markets—you’ll need even less salt than usual. Just a heads-up: unsalted Amul butter is also available if you prefer more control over the seasoning.
MUSHROOMS ARE THE ONLY NON-ANIMAL FOOD PRODUCT WITH SUBSTANTIAL AMOUNTS OF BIOAVAILABLE VITAMIN D!
Mushrooms, much like human skin, have the ability to produce vitamin D when exposed to UV radiation. This is due to the presence of ergosterol—a compound that acts as a precursor to vitamin D. When mushrooms are exposed to sunlight or UV light, a series of photochemical reactions convert ergosterol into vitamin D. To boost their vitamin D content, simply leave mushrooms out in the sun for 15–20 minutes before cooking.
Vitamin D deficiency is common across the globe, especially in regions that receive limited sunlight during the winter months. In contrast, India is fortunate to enjoy abundant sunlight year-round. Yet, despite this, many people don’t get enough sun exposure due to busy lifestyles. For vegetarians and vegans, including sun-exposed mushrooms in the diet is a smart and natural way to support vitamin D intake.
Did you make this recipe?
Kindly let me know in the comments section below and tag @bitesandbokeh on INSTAGRAM.