Brings the best out of mushrooms!
What I really like about this recipe is it doesn't use as much oil (or butter) as others require (making it a healthier alternative), it's easy to make, and very flavorful! It's also very forgiving. I divided the ingredients in half since I only had 8 oz. of mushrooms but I forgot to do so for the salt...I had twice the salt and forgot the sea salt and it still came out great! Hubby really liked it too.
I served it with lamb steaks, spaghetti squash with marinara sauce and drizzled the sauteed mushrooms over both.
I will definitely make this again.
I would estimate a reverse of the times: 10 min. cook time (if you're doing half the recipe), 20 minutes prep. Mincing the garlic takes the longest, especially if you're doing the full recipe = 2 tsp. I substituted parsley flakes for fresh chopped and that worked out as well.
Could it miss mushrooms and garlic together, just had for breakfast (did a 1 person serve) and had it on toast with a rasher of crispy bacon on the side. Thank you cookiedog. Made for Please Review My Recipe game.
Mmmm, these were so good! I used portobello mushrooms. I put them in a whole wheat tortilla with sauteed roma tomatoes, onions, and yellow bell peppers. Topped with chopped cilantro and parsley and a little barbeque sauce. Thanks!
Iused some crimini and shitake mushrooms that I got on sale sliced them into nice sized pieces and followed the rest of the recipe. I let them get really brown before turning them and cooking them on the other side. They had crispy edges and chewy middle and were to die for. Thanks for the great recipe.
So easy and quick. I used large botton, opted to use fresh thyme and deglazed with sherry. LOVE the GARLIC!
Easy, delicious - we enjoyed them very much! Thanks cookiedog!
I love these mushrooms! I cooked them until the mushrooms are crispy.