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It’s mushroom picking season and if you’re an experienced mushroom gatherer you want some decent recipes to use those tasty little morsels on your table. Tasty morals and this dish would be delicious if you’re lucky enough to find them. Not everyone enjoys mushrooms, but we would argue all the best people do. The best kind of mushroom is a buttery garlic mushroom with a little bit of a twist. Garlic mushrooms are a wonderful staple side at any restaurant but also in your home.
- 1-pound mushrooms- if these were harvested make sure that they have been washed and their stems trimmed
- 4 Tbsp. unsalted butter – this helps to control the amount of salt that is added to the dish.
- 1 Tbsp. Olive oil – this adds a nice bit of crisp to the side of the dish
- 4 cloves fresh pressed garlic
- 1 tsp. fresh oregano
- 1 tsp. fresh Rosemary
- 1 tsp. fresh basil
- salt to taste
- black pepper to taste
- Heat the butter and oil in a large skillet or cast-iron pan over medium high heat.
- Slice the mushrooms.
- Press the cloves of garlic.
- Chop up the fresh oregano, Rosemary, and basil. Save back half of the basil to be placed on top of the dish at the end.
- Add the mushrooms and cook for four to five minutes until golden and crispy on the edges. If adding onions or dry white wine, this is the step you would add those as well.
- Stir in the fresh pressed garlic, oregano, Rosemary, and basil. Cook until fragrant.
- Season generously with salt and pepper to your taste.
- Sprinkle with remaining basil and serve warm.
- You can add a dry white wine such as a Chardonnay and reduce it while cooking the mushrooms in it.
- One green, red, yellow, or white onion diced added to the mushroom mix really adds a bit of kick to the flavor and rounds out the bulk of the side dish.
- When cleaning your mushrooms, wipe each mushroom down with a damp paper towel or cloth. You can also use a pastry brush if needed to remove dirt and debris. Wash each mushroom one at a time. Only lightly rinse under cold water and then pat dry with a paper towel.
- An alternative to the current herbs in the recipe is using parsley and thyme. It gives it a different flavor but still tastes very good.
- Any kind of mushroom can be used for this recipe, but if harvesting mushrooms make sure you know exactly the kind you are harvesting.
- Do not soak mushrooms because they will absorb the water like a sponge and will not brown and crisp during cooking as a result.
- This dish pairs well with steak, ribs, salmon, chicken, and pork chops. They are a lovely appetizer.
- Only cut the mushrooms right before cooking to prevent them from becoming slimy.
- Store in an airtight container in the refrigerator for up to three days. They can be reheated in the microwave in a microwave safe container.
- This side dish does not freeze well, so longer-term storage is not suggested.