Garlic Butter Mushrooms are a quick and impressive side dish that are a
staple for meals in our house where steak is served. They roast in the
oven just like your favorite vegetables would and after a quick toss in
some butter they are ready to be served.
This Garlic Butter Mushrooms
recipe is so popular in our house even people who swear they hate
mushrooms always end up taking seconds. It also happens to be a perfect
basic recipe for how to cook mushrooms for other dishes.
When it comes to preparing these mushrooms I just brush the tops of them
clean and cut a tiny bit off the bottoms of the stems. As a kid I used
to watch my mom peel the tops of the mushrooms completely off so I
thought that was the way to clean them until I was working along side a
chef who saw me peeling the tops of the mushrooms in horror and asked me
what I was doing. Since learning I didn’t have to peel the tops I use
mushrooms much more often now, they take almost no time at all!
INGREDIENTS :
1 pound(s) fresh mushroom(s), halved
1 spray(s) olive oil cooking spray
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1 clove(s), medium garlic clove(s), minced or pressed
1 Tbsp fresh thyme, minced
1 Tbsp balsamic vinegar
HOW TO MAKE IT :
Preheat oven to 450°F.
Arrange mushrooms in a single layer on a large jelly roll pan and coat with cooking spray; season to taste with salt and pepper. Roast mushrooms for 15 minutes and then turn mushrooms and roast for 5 to 10 minutes more, until cooked through.
Meanwhile, place garlic and thyme in a large bowl. When mushrooms are done cooking, immediately place in bowl and toss to coat with garlic and thyme. Add vinegar and toss again. Yields about 1 cup per serving.
INGREDIENTS :
1 pound(s) fresh mushroom(s), halved
1 spray(s) olive oil cooking spray
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1 clove(s), medium garlic clove(s), minced or pressed
1 Tbsp fresh thyme, minced
1 Tbsp balsamic vinegar
HOW TO MAKE IT :
Preheat oven to 450°F.
Arrange mushrooms in a single layer on a large jelly roll pan and coat with cooking spray; season to taste with salt and pepper. Roast mushrooms for 15 minutes and then turn mushrooms and roast for 5 to 10 minutes more, until cooked through.
Meanwhile, place garlic and thyme in a large bowl. When mushrooms are done cooking, immediately place in bowl and toss to coat with garlic and thyme. Add vinegar and toss again. Yields about 1 cup per serving.
