Garlic Butter Sautéed Mushrooms

Diets

Vegetarian
Gluten free
Paleo

Ingredients

Produce
- 10 oz Crimini mushroom
- 1 large clove Garlic
- 1/2 tsp Rosemary or thyme, fresh

Baking & Spices
- 1/2 tsp Sea salt, ground

Dairy
- 3 tbsp Butter, unsalted

Time
Prepare: 5M
Cook: 5M
Total: 10M

Found on getinspiredeveryday.com

Description

If I could give it more than 5 stars u would. Best mushrooms I ever made, and ever ate. Thank you so much for this recipe. I used the Rosemary from my garden. I never knew you were only supposed to turn mushrooms a couple times. No more rubbery mushrooms for me! Thank you!

I’m so glad you enjoyed these! I’m using up the last of my garden rosemary right now as we’re heading into winter again, and I’ll be sad to see all the fresh herbs go. I never used to be a mushroom fan myself (because of the texture) until I had them properly browned in an Italian restaurant – needless to say they were amazing and I’ve been eating mushrooms ever since.

The more I read about mushrooms, the more I realize just how good they are for you! I have major blood sugar problems and they help regulate that. So delicious. And I love how you seasoned with rosemary, I’m sure I say it every time but I appreciate how much you season with rosemary as it’s my favorite herb. And I wash mine the exact same way you do!

Rosemary is my favorite winter herb (basil still has my heart in the summer months though)! I feel like I pass right over sage and thyme and move right along to rosemary – I’m working on branching out but I never get tired of that flavor! 🙂 I don’t have major blood sugar issues but I did find I had highs and lows throughout the day – it’s gotten way better since I started adding avocados to my green smoothies, something about the healthy fats really helps me out. I know other people who do really well on Paleo for blood sugar issues as well – I sense a paleo mushroom omelet coming up! 🙂

I’m such a sucker for mushrooms, and this is my fave way to prepare ’em. Loving the pictures Kari!

Garlic Butter makes everything deliciously addictive!

One word : YUM!

These are a new staple in our house – I’ve been making big batches to keep in the fridge and use in everything!

Ingredients

3 Tablespoons unsalted butter
10 ounces Crimini mushroom, thoroughly cleaned and sliced ¼ thick
1 large clove garlic, peeled and thinly sliced
½ Teaspoon chopped fresh rosemary or thyme
½ Teaspoon ground sea salt

Directions

Preheat a 9 cast iron skillet over medium heat.
While the skillet heats prepare your mushrooms, and chop your choice of herbs.
Turn the skillet up to medium-high heat, and add the butter to the pan.
When the butter is mostly melted, add the mushrooms, garlic, and chopped rosemary or thyme.
Toss the ingredients together to combine in the skillet, and then let the mushrooms sauté for a couple of minutes before turning.
Its important not to stir all the time, or the mushrooms wont have a chance to brown, and that caramelized flavor is not to be missed!
Cook until the mushrooms are tender with browned edges, about 5-8 minutes turning them 2-3 times total.
Serve immediately with the entree of your choice.
You can also save these for later as an omelet filling, salad topper, or for a pasta or risotto dish.

Serves: 2 as a big side dish
Prepare: 5 mins
Cook Time: 5 mins
TotalTime: 10 mins