Lemony Garlic Sautéed Mushrooms a Restaurantworthy Side in Minutes
Table of Contents
Recipe Introduction
Quick Hook
Fancy a garlic mushroom recipe that's ready faster than you can say "Bob's your uncle?" Ever wondered how restaurants get their mushrooms so damn good? This Sauteed Mushrooms with Garlic and lemon recipe is the answer.
Think earthy, savory, and a little bit zesty.
Brief Overview
These Sauteed Mushrooms are a classic Italian American staple, simple yet bursting with flavour. This easy side dish takes only 15 minutes to make, perfect for 4 hungry souls.
Main Benefits
One of the best benefits is that they are packed with nutrients. Serve this Quick Mushroom Side Dish at your next dinner party or as a tasty side.
What makes this recipe special is the combination of earthy mushrooms, pungent garlic, and bright lemon.
Alright, so you're probably thinking, "Mushrooms? Really?" Honestly, even mushroom skeptics are converted by this dish. The secret? Olive Oil Garlic and a touch of lemon magic.
These aren't your sad, steamed mushroom dishes . We're talking restaurant style mushrooms with a beautiful golden sear. Trust me, these lemony garlic mushrooms are the bee's knees.
This recipe is a lifesaver on busy weeknights. I remember one time, I had unexpected guests. I threw this together with some pasta. Boom! Instant hit.
The optional splash of Sauteed Mushrooms with White Wine adds a layer of sophistication. Plus, deglazing the pan with wine gets all those tasty browned bits, and that adds flavor.
Don't skip it if you have some on hand!
Ingredients & Equipment: Get Your Gear Ready!
Right, let's talk kit. Before we even think about making these Lemony Garlic Sauteed Mushrooms , let's make sure you've got everything you need. Honestly, it's all pretty basic, nothing too fancy.
Main Ingredients: Mushroom Magic
- 1 pound (450g) mixed mushrooms (cremini, shiitake, oyster, or a mix), sliced. Freshness is key here. You want firm, dry mushrooms, not slimy ones.
- 2 tablespoons (30ml) olive oil. Go for a decent extra virgin olive oil. It makes a difference to get great Olive Oil Garlic flavour.
- 4 cloves garlic, minced. Fresh garlic is a must! Don't even think about using that jarred stuff, yeah?
- 1/4 cup (60ml) dry white wine (optional). A Sauvignon Blanc or Pinot Grigio works great. It adds a bit of zest to these Sauteed Mushrooms with White Wine.
- 1/4 cup (60ml) chicken or vegetable broth.
- 2 tablespoons (30ml) fresh lemon juice.
- 1 tablespoon (15g) unsalted butter.
- 2 tablespoons chopped fresh parsley.
- Salt and pepper to taste.
- Pinch of red pepper flakes (optional).
Seasoning Notes: Spice It Up!
Garlic and parsley are the heroes here. The lemon adds a zing! The spice combination adds depth of flavor. Red pepper flakes give it a little kick.
No lemon? A dash of white wine vinegar will do in a pinch.
Equipment Needed: Keep It Simple
- Large skillet or sauté pan. Non-stick is your friend.
- Chef's knife. Sharp knives are your best mates.
- Cutting board.
- Measuring cups and spoons. I always go by eye, but for you lot, measurements are probably a good idea.
Right, that's the gear sorted. Next up, let's get cooking this Garlic Mushroom Recipe .
Cooking Up a Storm: Sauteed Mushrooms with Garlic and Lemon - Restaurant Style Mushrooms
Honestly, who doesn't love mushrooms? They are earthy and delicious. Today, we're making Lemony Garlic Mushrooms , an easy side dish that's fancy enough for a dinner party but simple enough for a weeknight.
We’re talking Sauteed Mushrooms taken to the next level.
I always remember my grandma making mushrooms. They were always so bland. I promised myself I would do better. And now, I’m sharing my secrets with you.
Let's turn those humble fungi into something amazing.
Prep Steps: Mise en Place, Mate!
- Essential Mise en Place: Slice 1 pound (450g) mixed mushrooms and mince 4 cloves garlic. Chop 2 tablespoons fresh parsley. Gather the rest of your ingredients. Having everything ready saves time.
- Time Saving Tips: Buy pre-sliced mushrooms. Honestly, it is fine! It is quicker.
- Safety Reminder: Be careful when chopping. No one wants a band aid on their dinner.
step-by-step: Getting the Sizzle On!
- Heat 2 tablespoons (30ml) olive oil in a large skillet over medium heat.
- Add minced garlic and sauté until fragrant, about 30 seconds. Don't burn it! Burnt garlic is sad garlic.
- Add the sliced mushrooms. Sauté, stirring, for 7- 10 minutes until golden. Patience is key, innit?
- If using, deglaze with 1/4 cup (60ml) dry white wine . Scrape the pan bottom. Cook until nearly evaporated.
- Add 1/4 cup (60ml) chicken or vegetable broth and 2 tablespoons (30ml) fresh lemon juice. Simmer for 2- 3 minutes to reduce.
- Remove from heat. Stir in 1 tablespoon (15g) unsalted butter and parsley.
- Season with salt, pepper, and a pinch of red pepper flakes, if desired. Serve immediately.
Pro Tips: Chef Level Secrets
- Don't overcrowd the pan. Mushrooms need space to brown, not steam. Cook in batches if you have to. It’s worth it.
- Common Mistake to Avoid: Soggy mushrooms! High heat and a dry pan are your friends.
- make-ahead Option: Sauteed Mushrooms with White Wine can be made a day ahead. Just reheat gently before serving.
This Garlic Mushroom Recipe is more than just a recipe. It's a culinary journey. It’s a transformation. From bland to brilliant.
From "meh" to "OMG!" Whether you call them Sauteed Mushrooms or Quick Mushroom Side Dish , you will not regret making this recipe.
Trust me.
And there you have it: The best Olive Oil Garlic Sauteed Mushrooms you will ever make. Enjoy!
Recipe Notes: Let's Chat Mushrooms!
Honestly, mastering Sauteed Mushrooms with Garlic and lemon is easier than figuring out what to watch on Netflix! But, like any good recipe, there are a few bits and bobs that can really take it to the next level.
Here's the lowdown on making these lemony garlic mushrooms sing.
Serving Suggestions: Plating Like a Pro
Right, presentation matters. I reckon these restaurant style mushrooms look amazing piled on toasted sourdough. A drizzle of balsamic glaze? Oh my gosh, yes! They're also brilliant with a juicy steak or stirred through some pasta.
For drinks, a crisp white wine like Sauvignon Blanc complements the lemon beautifully. Or even a sparkling water, for the designated drivers! Easy side dish , sorted.
Storage Tips: Keep 'Em Fresh, Mate!
Leftovers? If you must. Keep them in an airtight container in the fridge for up to 3 days. Reheat gently in a pan don't nuke 'em, you'll end up with rubbery sadness.
I wouldn't recommend freezing these sauteed mushrooms . They tend to get a bit soggy. Honestly, they're so easy to make, just whip up a fresh batch!
Variations: Tweak It Your Way
Fancy a change? Add a splash of cream at the end for creamy garlic mushroom recipe . Going vegan? No worries! Swap the butter for more olive oil.
Feeling fancy? A sprinkle of truffle oil takes this dish from yummy to fancy . For a Quick Mushroom Side Dish , you can also use any mushroom type you have on hand.
During mushroom season try to pick your own, they have more flavour!
Nutrition Basics: Goodness in a Bite
Mushrooms aren't just tasty, they're good for you, too! These Sauted Mushrooms are relatively low in calories and fat, but packed with flavour.
Plus, mushrooms are a good source of B vitamins and antioxidants. It's a win-win!
Honestly, this recipe for Sauteed Mushrooms is pretty foolproof. So, get in the kitchen, have a go, and don't be afraid to experiment.
Enjoy this Olive Oil Garlic infused delight! You got this!
Frequently Asked Questions
Can I use any type of mushroom for these Lemony Garlic Sautéed Mushrooms?
Absolutely! The beauty of this recipe is its versatility. While the recipe suggests a mix of cremini, shiitake, and oyster mushrooms, feel free to use whatever you have on hand or prefer.
Button mushrooms will work in a pinch, but for a more exciting flavour profile, try experimenting with portobello or even some wild mushrooms if you're feeling fancy just like you might see Jamie Oliver do!
How do I clean mushrooms without making them soggy?
Washing mushrooms directly under water can make them absorb moisture, which inhibits proper browning when you sauté them. The best approach is to use a dry mushroom brush or a slightly damp paper towel to gently wipe away any dirt.
It's a bit like polishing your shoes; you want to clean them without soaking them!
My sautéed mushrooms with garlic and lemon are turning out watery. What am I doing wrong?
Overcrowding the pan is the most common culprit. When too many mushrooms are in the skillet, they release their moisture, causing them to steam instead of sauté. Cook in batches, giving each mushroom enough space to brown properly.
Also, ensure your pan is hot enough before adding the mushrooms you want to hear that satisfying sizzle, like you're in a proper restaurant kitchen.
How long will leftover sautéed mushrooms with garlic last?
Properly stored in an airtight container in the refrigerator, leftover sautéed mushrooms with garlic and lemon will typically last for 3-4 days. Make sure to let them cool completely before refrigerating to prevent condensation from forming. These are great on toast the next day, or even mixed into an omelette!
Can I make these sautéed mushrooms with garlic and lemon vegan?
Definitely! To make this dish vegan, simply substitute the butter with vegan butter or an extra tablespoon of olive oil. This is a simple swap that doesn't compromise on flavor. You could even add a splash of balsamic vinegar at the end for a richer taste that complements the mushrooms beautifully.
What's the best way to serve these Lemony Garlic Sautéed Mushrooms?
These mushrooms are incredibly versatile. Serve them as a side dish with steak, chicken, or pork for a classic pairing. They also make a fantastic topping for toast or bruschetta for a simple appetizer. For a more substantial meal, toss them with pasta or use them as a filling for omelets or tacos.
Lemony Garlic Sauteed Mushrooms A Restaurantwort
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 120 calories |
|---|---|
| Fat | 8g |
| Fiber | 2g |