Make some room for delicious mushrooms!
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As a vegan source of protein and flavor, you really can’t go wrong with mushrooms! I adore them for simulating animal proteins, from using a delicious portabella as a burger patty to using slices of king oyster to replicate the taste and texture of grilled scallops! Mushrooms are excellent at absorbing surrounding flavors during cooking, making them flexible enough to fit into just about any dish, so replicating meat proteins with delicious fungi is a no-brainer!
That said, I think it’s time that mushrooms got to stand on their own at the dinner table! Far from accentuating the delicious steak, mushrooms’ flexibility, and flavor features are perfect for your next fantastic side! Whether it be as tantalizing taste duplicators or stellar standalone savor-makers, it’s high time that there is a place made at the table for mushrooms!
Garlic mushrooms exemplify the exceptional eats that even the simplest of mushroom dishes can make! Compliment a meal and prove the mettle of mushrooms with deliciously aromatic, herbaceous garlic-soaked mushrooms (each bite tasting more and more flavorful as these scrumptious sponges soak!) at your dinner table!
Are Garlic Mushrooms Healthy?
The primary components of garlic mushrooms (that is, garlic and mushrooms) are filled with goodness for health-conscious eaters and gourmands alike! Garlic has antioxidants and loads of heart-healthy compounds that help manage cholesterol levels and liver health! Mushrooms are a phenomenal source of protein and filled to the brim with health benefits.
Our garlic mushrooms are a keto-conscious staple and can be made vegan with a simple swap of margarine or vegan butter in place of classic unsalted butter. Anyone can (and should) enjoy a nutritious and delicious dish like garlic mushrooms!
Why mushrooms taste like anything they’re cooked with – and how to use it to your advantage!
Mushrooms have been labeled as “flavorless” by some naysayers, but the fact of the matter is that mushrooms are capable and flexible enough to taste whatever you want them to taste like!
Mushrooms aren’t entirely flavorless, but they do service as a sponge for flavor! The best way to ensure they absorb delicious flavors is to prepare them to soak up what you want. That means, instead of washing your fresh mushrooms, you can carefully clean them with a wet paper towel and a dry brush. This minimizes the chance of adding excess water to the pan and making sure they’re only sharing space with herbs and oils!
The key, here, is to treat mushrooms like any other meat while cooking them! Knowing that the flavors and aromatics cooked along with your fungi imbues them with tasty goodness, treat your mushrooms to savory soaks (like garlic in today’s recipe) when they’re in the pan! If you cook your mushrooms all by their lonesome, they’ll only ever taste mediocre, but if you cook your mushrooms (like any meat) with garlic, herbs, seasonings, oils, and other fantastic sources of savory goodness, you’ll have yourself some fantastic fungi!
INGREDIENTS
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 pound Cremini or button mushrooms, cleaned and sliced
- 1 teaspoon fresh thyme leaves, chopped
- 2 tablespoons fresh parsley, chopped
- 4 cloves garlic, minced
- Salt and black pepper, to taste
INSTRUCTIONS
Sauté
Melt butter with oil, and add mushrooms.
Season
Mix in garlic, herbs, and seasonings.
Garnish
Finish with parsley and serve.
Devour!
FAQs & Tips
Sautéed garlic mushrooms are super easy to make ahead of time due to their simple technique and relatively brief cooking time – but storing them for later really lets those fungi get familiar with the flavors of your herbs! Store your garlic mushrooms in a sealed glass or non-porous container (you don’t want your shrooms picking up the flavors of everything else in your fridge!) in the fridge for up to four days after cooking and serve with a brief shot in the microwave or a quick toss in a hot pan until your fungus is ready to eat!
Just about any mushroom can work for sautéed garlic mushrooms as they all have deliciously absorbent properties. However, always ensure that your mushrooms are cut down small enough to easily cook in your pan and steer away from especially watery, hard-to-chop mushrooms like crisp enoki.
Burning your oil is, unfortunately, unable to be remedied. Always use a high-temp smoke-point oil when sautéing mushrooms. When your mushrooms are absorbing the flavors in the pan, burnt oil and herbs will also get absorbed so make sure you’re cautious with your heat and your choice of oil!
Serving Suggestions
Garlic mushroom sauté tastes spectacular when served alongside other keto and vegetarian dinner favorites. Serve our garlic mushrooms in place of the butter mushrooms in our recipe for keto steak dinner or serve a pescatarian favorite with low-carb shrimp zucchini boats. Try chickpea meatballs or cauliflower curry with a delicious side of flavorful, continental garlic mushrooms!
Ingredients
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 pound Cremini or button mushrooms cleaned and sliced
- 1 teaspoon fresh thyme leaves chopped
- 2 tablespoons fresh parsley chopped
- 4 cloves garlic minced
- Salt and black pepper to taste
Instructions
- Heat the butter and olive oil in a large pan over medium-high heat until the butter is melted and foamy.
- Add the mushrooms to the pan, stirring occasionally, until they are golden and crispy on the edges, about 4-5 minutes.
- Stir in the chopped thyme, half of the parsley, and minced garlic, cooking for an additional 30 seconds until the mixture is fragrant.
- Season the mushrooms with salt and pepper to taste, then garnish with the remaining parsley before serving.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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