Garlic Butter Mushrooms Food

ROASTED CREMINI MUSHROOMS WITH GARLIC BUTTER

Steps:

• Preheat the oven to 400 degrees F.
• Toss the mushrooms with a pinch of salt and nestle stemmed-side up in a small baking dish so the mushrooms are touching.
• Put the butter, parsley and garlic in a small bowl and mash with a fork until well mixed. Evenly divide the butter between each cap. Drizzle the oil over the mushrooms.
• Bake until the mushrooms are tender and the butter has melted, about 20 minutes. Top with a few grinds of pepper and serve warm.

GARLIC-BUTTER ROASTED MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Clean mushrooms with a damp paper towel and gently remove and discard stems.
• Drizzle oil into a large cast iron skillet to evenly coat. Place mushrooms into the skillet, cap-side down. Carefully sprinkle garlic into the mushroom cavities, taking care not to sprinkle directly into the skillet. Drizzle mushrooms with melted butter, then season with salt and pepper.
• Roast in the preheated oven for 15 minutes. Sprinkle with Parmesan cheese and return to the oven for 3 to 5 more minutes. Remove from the oven and sprinkle with parsley. Let cool slightly before serving.

EASY GARLIC MUSHROOMS

Steps:

• Preheat the oven to 240C/ 220C fan.
• In a bowl combine the butter, salt if using, squeezed garlic, parsley and half of the cheese and mix well with a fork.
• Lay the mushrooms on a baking tray, spoon the mixture on top and sprinkle with some black pepper. Place in the oven for 10 minutes and preheat grill to medium.
• Take the mushrooms from the oven, top with the remaining cheese, place under the grill for about 2 minutes or till melted to your liking.

GARLIC BUTTER HERB STEAK AND MUSHROOMS

Steps:

• In a large cast iron skillet over medium-high heat, add olive oil and butter, mushrooms, garlic, thyme, rosemary, and oregano. Cook for about 3 minutes or until tender. Remove and set aside on a plate.
• Turn the skillet to high heat. Add the steaks. Cook on each side for 3 minutes or until outside is browned. Reduce heat to medium-high. Cook the steaks to the desired doneness. Mine took about 10 minutes flipping 3 times to get a medium well.
• Right before the steaks are done, make the garlic butter compound. Mix the butter, garlic and fresh chopped herbs. Slather on top of steaks. Add the mushrooms back to the pan and heat through and let the butter melt into the steaks.

MIXED OYSTER MUSHROOMS SAUTéED WITH GARLIC BUTTER

Steps:

• Gather the ingredients.
• If the mushrooms aren't already split apart, separate them into individual "petals" (the fruiting body, including the cap and stipe). You can leave the small oyster mushrooms and cook them as is. If you're cooking King Oyster mushrooms, cut the caps off. Then slice the stipe into flat cylinders about 0.5 inch/1 cm thick (like what these egg tofu slices look like).
• Peel off the garlic skins and discard. Roughly chop the garlic.
• Heat the frying pan over medium heat. Add 4 tablespoons of butter. When the butter looks like it's half melted (meaning most of the butter is liquid but there is still some soft solid chunks), turn the heat down to low.
• Add the chopped garlic into the butter. Stir to combine.
• Add the chopped mushrooms to the garlic and butter.
• Stir the mushrooms so they are coated in the garlic butter.
• Leave the mushrooms to sauté in the garlic butter. The oyster mushrooms should begin to soften. If you're using pink oyster mushroms, they should begin turning gold. Keep the heat low such that you see the garlic and mushrooms sizzle around the edges but they are not turning brown quickly. If the garlic is turning brown within 2-3 minutes, turn the heat down to avoid burning the garlic.
• Add the salt and pepper. Stir to combine. After adding the salt, the mushrooms should wilt further and release any liquid they may be holding.
• The mushrooms should be cooked through by now. They are ready to serve. Optionally, you can caramelize them further if you're not in a hurry and want to add extra flavor.
• If you want to caramelize the mushrooms, add the reamining 2 tablespoons of butter as the mushrooms have likely soaked up all the previously added fat.Spread the mushrooms into 1 layer with even spacing between them. Avoid stirring them too much as you want to give them adequate contact time with the hot pan to caramelize.
• Allow the mushrooms to cook until they are browned on the edges. The butter should have also developed a golden brown color and a nutty aroma.
• Flip the mushrooms once to caramelize both sides. Once the mushrooms are brown to your satisfaction, turn the heat off and allow the mushrooms to cook in the residual heat while you prepare to serve them.
• Serve the sautéed oyster mushrooms as a side dish or a topping. Enjoy!

SAUTEED MUSHROOMS IN GARLIC

Steps:

• Heat the butter in a skillet over medium heat. Add the mushrooms and garlic; cook and stir until the mushrooms are a light golden brown, about 10 minutes. Stir in the basil.
• Reduce heat to low, and pour the wine into the skillet. Simmer until most of the wine has evaporated. Serve immediately.

MUSHROOMS WITH GARLIC BUTTER

Steps:

• Pre-heat oven to gas mark 7/425F/220°C.
• Prepare the mushrooms by simply wiping them with a kitchen towel, then pull off the stalks but don't discard them.
• In a small bowl, add in the crushed garlic, butter and stir in the chopped parsley, lemon juice and season with salt and pepper and give it a good stir.
• Arrange the mushrooms, skin side down, in a roasting tin with the stalks arranged amongst them.
• Spoon a little of the garlic-butter mixture into each cap and spread the remaining mixture over the stalks as well.
• Place the dish on the top shelf of the pre-heated oven and bake for 10-15 minutes until the butter is sizzling and the mushrooms look slightly roasted.
• Serve straight from the oven.

GARLIC BUTTER MUSHROOMS

Steps:

• Melt 3 tablespoons of the butter in a sauté pan over medium heat. Add the mushrooms in one layer and cook, without moving, until golden brown, about 5 minutes. Sprinkle with salt and pepper and toss. Continue to cook until the mushrooms are cooked through, about 5 more minutes. Add the thyme, garlic and lemon zest, then cook for 1 minute. Add the lemon juice and remaining tablespoon of butter and toss until the butter is melted. Sprinkle with the chopped parsley and serve.

GARLIC BUTTER MUSHROOMS

Steps:

• Clean mushrooms, removing stem.
• Combine butter, shallots, garlic and parsley in a blender or food processor.
• Process.
• Add lemon juice, salt and pepper.
• Blend briefly.
• Place mushrooms in a shallow baking dish.
• Fill each mushroom with a dollop of garlic butter mixture (about 1/2 or 1 teaspoon each).
• Bake at 400 degrees for 10 to 12 minutes.