Pan Roasted Garlic and Butter Mushrooms
Pan roasted mushrooms drowning in butter, thyme and garlic. Ideally served next to steak and potatoes or polenta and sautéed spinach for a meatless meal.
Servings: 2 people
- 4 tbsp olive oil
- 1 lb Small Button Mushrooms
- 3 tbsp Butter
- 2 tsp garlic (Minced)
- 1/2 tsp Thyme Leaves (Chopped)
- 1 tbsp Lemon Juice
- Parsley (To Taste)
- Salt (To Taste)
Pre-heat a large skillet over high heat. Add the olive oil once hot.
Add the mushrooms, cap side down and let them caramelize for approx. 5 minutes. Do not move them during this process.
Once caramelized, toss and cook for another 5 minutes.
Add the butter and toss to coat. Cook for 5 minutes until browned.
Add the garlic, thyme and salt and saute for 2 minutes.
Squeeze the lemon juice over the mushrooms and cook for 1 minute.
Transfer to a serving platter and top with salt (to taste) and parsley.
Calories: 455kcal | Carbohydrates: 9g | Protein: 7g | Fat: 46g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 148mg | Potassium: 749mg | Fiber: 2g | Sugar: 5g | Vitamin A: 549IU | Vitamin C: 9mg | Calcium: 20mg | Iron: 1mg