Garlic Butter Mushrooms Parsley (Print Version)

Sautéed cremini mushrooms coated in garlic butter and fresh parsley for a flavorful side dish.

# What You'll Need:

01 - 1 lb cremini or button mushrooms, cleaned and halved

02 - 2 tbsp fresh parsley, finely chopped

03 - 3 tbsp unsalted butter

04 - 2 tbsp olive oil

05 - 4 cloves garlic, minced

06 - 1/2 tsp sea salt

07 - 1/4 tsp freshly ground black pepper

08 - 1/4 tsp chili flakes (optional)

09 - 1 tbsp lemon juice (optional)

01 - Warm olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.

02 - Place mushrooms in a single layer and cook without stirring for 3 to 4 minutes until one side is browned.

03 - Stir mushrooms, then add minced garlic; cook for 3 to 4 minutes, stirring occasionally, until fragrant and golden brown.

04 - Incorporate sea salt, black pepper, and optional chili flakes evenly over the mushrooms.

05 - Add remaining 1 tablespoon butter and chopped parsley; toss thoroughly to coat.

06 - Remove from heat, drizzle with lemon juice if desired, and serve immediately.

01 -

Mushrooms transform into something golden and rich in just fifteen minutes, no special skills required.
It tastes like restaurant cooking but lives in your weeknight rotation because nothing is complicated.
Naturally vegetarian, gluten-free, and elegant enough to serve alongside anything without feeling like an afterthought.

02 -

Wet mushrooms won't brown; they'll steam in their own moisture, so buy them dry and skip washing them if you can—just wipe with a damp cloth.
High heat is non-negotiable for that caramelized sweetness, and stirring too early keeps them from developing color and flavor.

03 -

Use a heavy-bottomed skillet so heat distributes evenly and mushrooms brown instead of scorch.
Don't crowd the pan—if your skillet is small, cook the mushrooms in batches so steam doesn't trap and they brown properly.