Description
Buttery sautéed garlic mushrooms are silky smooth with an incredible caramelization and earthy rich flavour. A simple side dish in under 15 minutes.
Ingredients
- 2 tablespoons butter
- 1 lb. white or brown mushrooms, quartered (about 5 cups)
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon soy sauce
- 1 tablespoon garlic, minced
- 1 teaspoon fresh parsley, finely chopped (for garnish)
Instructions
- Melt butter in a large cast-iron skillet or frying pan over medium-high heat for 2 minutes until it starts to sizzle. Add quartered mushrooms and sauté for 5-7 minutes until the mushrooms start to shrink and lose moisture. Stir occasionally to cook evenly. You don't want to stir it too often.
- Add Italian seasoning, salt and pepper. Stir well to mix and continue to cook the mushrooms for 2-3 minutes until they turn golden brown (but not dark brown yet). Salt will further remove water inside the mushrooms.
- Add soy sauce and garlic. Sauté for another 2-3 minutes. Soy sauce will enhance the caramelization process, which makes the mushrooms develop a characteristic rich brown colour by slowly breaking down its natural sugar.
- Serve on a plate and garnish with parsley on top.
Notes
Equipment used: cast-iron skillet (or frying pan).
Do not overcrowd the pan. By not overcrowding, the mushrooms will cook evenly and have the space to caramelize to perfection.
Stir occasionally. This will put the mushrooms in the best position to caramelize.
Don't skip the soy sauce. Soy sauce helps add that beautiful rich brown colour to the mushrooms and also helps in the caramelization process.
How to store. Store in an airtight container for up to 4 days in the refrigerator. Reheat for a few minutes on the stove over medium heat.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: French