October 28, 2015

Easy Garlic Butter Mushrooms

Whenever I make mushrooms on the stovetop, I always use pre-sliced ones and have never thought anything of it. Then, I saw some recipes floating around of cooking whole mushrooms in a skillet and decided to try it out.
It turns out, whole mushrooms are so much juicier and flavorful than pre-sliced. I don't think I'll ever go back. And talk about the easiest side ever.
If you're a mushroom lover like me, you've got to try these out. You will not be disappointed!

Easy Garlic Butter Mushrooms
Adapted from The Kitchn
8 oz. mushrooms, stems removed, washed and patted dry
1 Tbsp. butter
1/2 tsp. garlic, minced

1. Melt butter in a frying pan over medium heat. Add garlic and let cook for 30 seconds. Stir in the mushrooms until evenly coated with butter and garlic. Continue cooking for 1-2 minutes, stirring frequently, until the mushrooms start to release their moisture. The mushrooms will still be pale white, but you will see a sheen of moisture on the mushrooms and some liquid collecting in the bottom of the pan.
2. Continue cooking the mushrooms over medium heat, stirring occasionally, until all the moisture has evaporated and the mushrooms start to turn dark reddish-brown with golden spots. Be sure to cook on both sides. This should take another 5-8 minutes (total cooking time is about 10 minutes).

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