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 any dirt on them. 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 linked above).
Start heating butter in a pan. When the butter melts, add garlic and saute it till it turns golden brown. Add paprika powder. Give it a nice stir.
Add the mushrooms and coat them with the garlic-butter-paprika mixture as much as you can. Sometimes some part of mushrooms remains uncoated initially. It’s totally fine. The mushrooms release water later and get coated properly then. You can add olive oil to better this situation.
Sprinkle salt, soy sauce, and oregano powder on the mushrooms and stir again.
The mushrooms will start releasing water. Cook till all the water evaporates.
Sear the mushrooms a little bit 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.
Many cooks believe that soaking mushrooms in water dilute their flavor. So don’t soak the mushrooms in water for too long. Alternatively, you can wash them under running water or clean the dirt by wiping them off with a small brush. Cleaning with a brush is a time-consuming process and I don’t have the patience to do that. So, using water works well for me. You can decide which method works best for you.
The stem part of the mushrooms is a bit hard and tastes a little different when cooked. It’s best if you de-stem them before making this recipe. However, the stems are edible and can be consumed. Stems can be used while we are dicing the mushrooms for some recipes. They can also be added to vegetable stock which is used for soup preparations.
The extra virgin olive oil should be added after turning off the heat. If you want to cook with olive oil, use the regular one. Add the olive oil with the butter to the pan at the start.
Paprika powder is not very common in Indian kitchens. If you don’t have paprika powder on you use red chili powder instead.
Be careful while adding salt. The soy sauce has high salt content. If you are using salted butter ( I use regular Amul butter available in the Indian market), then you will need less salt than usual. FYI- You get unsalted Amul butter too!
DID YOU KNOW?
MUSHROOMS ARE THE ONLY NON-ANIMAL FOOD PRODUCT WITH SUBSTANTIAL AMOUNTS OF BIOAVAILABLE VITAMIN D!
Mushrooms, like human skin, can produce vitamin D when exposed to UV radiation. It is because mushrooms contain ergosterol- a precursor to synthesize Vit D. When mushrooms are irradiated with UV rays or exposed to sunlight, they can produce Vitamin D by a series of photochemical reactions. Mushrooms should be exposed to sunlight at least for 15-20 minutes before
Most people on the planet suffer from Vitamin D deficiency. This is because many regions don’t get enough sunlight especially, in the winter season. As Indians, we are blessed with ample sunlight every single day! However, most people don’t have the time to bask in this morning’s glory. So, eating mushrooms regularly is a good option, especially for vegetarians and vegans.
Garlic Butter Mushrooms
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 any dirt on them. 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 linked above).
- Start heating butter in a pan. When the butter melts, add garlic and saute it till it turns golden brown. Add paprika powder. Give it a nice stir.
- Add the mushrooms and coat them with the garlic-butter-paprika mixture as much as you can. Sometimes some part of mushrooms remains uncoated initially. It’s totally fine. The mushrooms release water later and get coated properly then. You can add olive oil to better this situation.
- Sprinkle salt, soy sauce, and oregano powder on the mushrooms and stir again.
- The mushrooms will start releasing water. Cook till all the water evaporates.
- Sear the mushrooms a little bit 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 button mushrooms to make this recipe.
- Many cooks believe that soaking mushrooms in water dilute their flavor. So don’t soak the mushrooms in water for too long. Alternatively, you can wash them under running water or clean the dirt by wiping them off with a small brush. Cleaning with a brush is a time-consuming process and I don’t have the patience to do that. So, using water works well for me. You can decide which method works best for you.
- The stem part of the mushrooms is a bit hard and tastes a little different when cooked. It’s best if you de-stem them before making this recipe. However, the stems are edible and can be consumed. Stems can be used while we are dicing the mushrooms for some recipes. They can also be added to vegetable stock which is used for soup preparations.
- The extra virgin olive oil should be added after turning off the heat. If you want to cook with olive oil, use the regular one. Add the olive oil with the butter to the pan at the start.
- Paprika powder is not very common in Indian kitchens. If you don’t have paprika powder on you use red chili powder instead.
- Be careful while adding salt. The soy sauce has high salt content. If you are using salted butter ( I use regular Amul butter available in the Indian market), then you will need less salt than usual. FYI- You get unsalted Amul butter too!
MUSHROOMS ARE THE ONLY NON-ANIMAL FOOD PRODUCT WITH SUBSTANTIAL AMOUNTS OF BIOAVAILABLE VITAMIN D!
Mushrooms, like human skin, can produce vitamin D when exposed to UV radiation. It is because mushrooms contain ergosterol- a precursor to synthesize Vit D. When mushrooms are irradiated with UV rays or exposed to sunlight, they can produce Vitamin D by a series of photochemical reactions. Mushrooms should be exposed to sunlight at least for 15-20 minutes before
Most people on the planet suffer from Vitamin D deficiency. This is because many regions don’t get enough sunlight especially, in the winter season. As Indians, we are blessed with ample sunlight every single day! However, most people don’t have the time to bask in this morning's glory. So, eating mushrooms regularly is a good option, especially for vegetarians.
Did you make this recipe?
Kindly let me know in the comments section below and tag @bitesandbokeh on INSTAGRAM.