Pan-roasted garlic butter mushrooms is a simple vegetable side dish, Bryan and I both like and make often. It’s simple, fresh and most importantly, delicious!
The main ingredients are: white mushrooms, parsley and garlic. I normally make this dish the same day after my grocery shopping trip. Because I believe in the fresher the ingredients, the better taste. Especially for a vegetable dish.
The light garlic flavor is one of my favorite parts of this dish. Since it’s finely minced garlic, cooking doesn’t take long.
To avoid burning and overcooking the garlic, I used medium-low heat and waited until the oil has became foamy before adding in the garlic.
When you can smell the fragrant of the garlic, it’s time to add in the mushrooms. After I washed the mushrooms, I always pat them dry with a paper towel before setting aside. This can help with minimizing the oil splashing.
Garnishing with black pepper and freshly chopped parsley, this 20-minute pan-roasted garlic butter mushroom will be ready to serve with the rest of the meal.
This is another low-effort recipe, great for everyday cooking.
I hope you enjoy making Pan-roasted Garlic Butter Mushrooms at home. If you like this recipe, please leave a rating and share it with your friends!
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