Veggies

Buttery Garlic Portobello Mushrooms

I love mushrooms! They are so veresitle. You can stuff them, turn them into burgers, sauté them, fry them and pretty much anything else you can think of.

Funny story, I didn’t always like mushrooms. I would steer clear of them as much as possible. Then probably like 12 years ago I was having dinner at my then boyfriends house with his parents. His Mom asked if I liked mushrooms and my boyfriend chimed in and said “No, she hates them!” Knowing good and well that his mother just made mushrooms as part of dinner. I think my mouth fell to the floor. I couldn’t believe he called me out like that. I ended you putting some mushrooms on my plate because that’s just good manners. Much to my surprise I didn’t hate them.

After years of eating mushrooms now, I’ve been able to develop some amazing recipes. That’s where this recipe comes in. I almost wasn’t going to post because it is so simple. But I decided too because if you like mushrooms you’ll love this recipe. It’s very simple. Maybe a little more time consuming because it does take time to get to the golden mushroom we are looking for with this recipe since there is so much water in mushrooms. The mushrooms need to be cooked until the liquid is completely gone which may take some time. Trust me it’s worth it! Check it out and I hope you enjoy it!

Buttery Garlic Portobello Mushrooms

Ingredients:
16oz sliced Portobello mushrooms
4 garlic cloves, minced
1 T olive oil
3 T butter
2 t garlic powder
2 t onion powder
2 t dried parsley
salt, to taste
pepper, to taste

Directions: Heat a large sauté pan on high heat. Add in olive oil and let heat 1-2 minutes. Add in garlic and cook 2 minutes mixing constantly. Don’t let the garlic brown.

Next add in the mushrooms and cook several minutes. In order to get a golden mushroom you need to cook the mushrooms to the point where the liquid is completely gone. This will take a while. Probably about 15-20 minutes. You will need to stir every couple minutes.

Once the liquid finally starts to evaporate you will need to cook another 7 minutes or so to get the golden brown color on the mushrooms. Once the mushrooms start to get golden add the butter and mix a few times as the butter melts. Season the mushrooms with garlic and onion powder and parsley and season with salt and pepper. Serve hot.

Cook Notes: You can definitely use white button mushrooms as well in this dish. Feel free to try some different spices in this recipe.

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