Easy Garlic Butter Mushrooms

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Are you looking for a tasty side dish that’s quick and easy to make? These garlic butter mushrooms are perfect for you! You can whip up this savory treat in just 15 minutes. It’s a great choice for busy weeknights or when you need a last-minute dish for guests.

The recipe uses simple ingredients like button or cremini mushrooms, butter, garlic, and herbs. You’ll love how the mushrooms soak up the rich garlic butter flavor. They’re so good, you might want to make a double batch!

Exact Ingredients List

Here’s what you’ll need to make these tasty garlic butter mushrooms:

• 1 pound (450 grams) button or cremini mushrooms
• 1 tablespoon olive oil
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/4 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)
• 2 tablespoons lemon juice or white wine (optional)
• 2 tablespoons fresh parsley, chopped

Make sure to have all these ingredients ready before you start cooking. The mushrooms are the star of the dish, so pick fresh ones with firm caps and stems.

For the best flavor, use fresh garlic and mince it yourself. If you don’t have fresh parsley, you can skip it, but it adds a nice touch of color and freshness to the dish.

Remember, you can adjust the salt and pepper to your liking. Start with the given amounts and taste as you go.

Instructions

Clean the mushrooms with a damp cloth. Cut off the stems and slice them into even pieces.

Heat olive oil in a big pan on medium-high. Put the mushrooms in one layer and let them cook for 5-7 minutes. Don’t stir them yet!

When the bottoms are brown, give them a stir. Cook until all sides are brown and the mushrooms let out their water.

Turn the heat down to medium. Add butter and minced garlic. Stir so the mushrooms get coated. Cook for 2-3 minutes until you can smell the garlic.

Sprinkle in thyme, salt, and pepper. Pour in lemon juice or wine. Use a wooden spoon to scrape up any bits stuck to the pan.

Add chopped parsley and stir one last time. Your mushrooms are ready! Serve them hot with your main dish.

Possible Substitutes List

You can easily swap ingredients in this garlic butter mushroom recipe. Here are some tasty options:

Mushrooms:

• Portobello
• Shiitake
• Oyster
• Enoki

Fats:

• Ghee instead of butter
• Coconut oil for a vegan version
• Bacon fat for extra flavor

Herbs:

• Rosemary
• Sage
• Oregano
• Basil

For the garlic, try roasted garlic or garlic powder if you’re in a pinch. Shallots or green onions can add a milder flavor.

Want to skip the alcohol? Use vegetable broth or apple cider vinegar to deglaze the pan.

For a dairy-free version, try nutritional yeast instead of Parmesan cheese. It adds a cheesy flavor without the milk.

Feel free to mix and match these substitutes to create your own unique dish. The recipe is very flexible, so have fun experimenting!

How To Make It Diabetes-Friendly

To make these garlic butter mushrooms more diabetes-friendly, you can make a few simple changes. Start by using less butter. Try 2 tablespoons instead of 4. This cuts down on saturated fat and calories.

You can also swap the butter for a healthier fat like olive oil. Use 3 tablespoons of olive oil total instead of butter and olive oil. This gives you heart-healthy fats.

Another tip is to add more fiber. Mix in 1 cup of chopped spinach or kale when you add the garlic. The extra veggies will help slow down sugar absorption.

For extra flavor without added salt, try these herbs:

• 1/2 tsp dried rosemary
• 1/4 tsp dried oregano
• 1/8 tsp red pepper flakes

If you want to lower the carbs, skip the wine or lemon juice. Use 2 tablespoons of low-sodium chicken broth instead. This still adds flavor and moisture.

Remember to watch your portion size. Stick to about 1/2 cup per serving. Pair it with lean protein like grilled chicken or fish for a balanced meal.

These tweaks make the dish more diabetic-friendly without losing the yummy garlic butter taste you love.

Tips, Tricks & Storing

Clean your mushrooms with a damp cloth instead of washing them. This keeps them from soaking up water and getting soggy when cooked.

Don’t crowd the pan when cooking mushrooms. Give them space to brown nicely. You may need to cook in batches if your pan is small.

For extra flavor, try adding a splash of soy sauce or balsamic vinegar at the end of cooking.

Store leftover mushrooms in an airtight container in the fridge for up to 3 days. Reheat gently in a pan or microwave.

To freeze, cool the mushrooms completely. Put them in a freezer bag, removing as much air as possible. They’ll keep for up to 3 months.

When ready to use frozen mushrooms, thaw them in the fridge overnight. Reheat in a pan, adding a bit of butter if needed.

Try different mushroom types like shiitake or oyster for new flavors. Each kind brings its own unique taste to the dish.