Garlic butter mushroom is an impressive fast side dish and a staple of meals in our home where steaks are served. They roast in the oven just like you would your favorite veggies, and after you quickly add some butter, they are ready to serve.
This garlic mushroom butter recipe is so popular in our house that even people who swear they hate mushrooms always end up in seconds. It is also a perfect base recipe for cooking mushrooms for other dishes.
When it comes to preparing this mushroom, I just brush and scrub the top of it and trim the bottoms of the stems a little. When I was a kid I watched my mom completely peel the tops of mushrooms so I thought this was the way to clean them until I was working alongside a chef who saw me peeling the tops of mushrooms in horror and asked what I was doing. Since I knew I didn’t have to exfoliate the surfaces on which I use mushrooms much now, it takes almost no time at all!
16 ° mushrooms are of equal size,
° Cut the stems level 3 tablespoons olive or coconut oil
° 1/4 c unsalted butter, soft
3 cloves of garlic, very finely chopped
2 tablespoons chopped fresh thyme
1 1/2 tablespoons lemon juice, salt and freshly ground black pepper to taste
1/4 c fresh bread crumbs
Heat oven to 200 ° C / 400 ° F / gas mark 6. Fry the mushrooms lightly, with the lid down, in hot oil for 20 seconds.
Arrange the mushrooms in a shallow roasting tray with the stems facing up.
Mix the butter, garlic, thyme, lemon juice and spices together. Pour a little garlic butter over each mushroom, then gently press the breadcrumbs over it. Cool it for later use or cook in the oven right away for 10 minutes.
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