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BUTTERY GARLIC MUSHROOMS

BUTTERY GARLIC MUSHROOMS
In just a few minutes, you can transform very simple ingredients into a fancy side dish any day of the week. The combination of butter and garlic never gets old and goes wonderfully with beef, chicken or fish. The first trick to achieving nicely browned mushrooms is to cook over medium heat, so that the butter browns and turns nutty without burning; and secondly, to resist the urge to stir them too soon.

Plan: (Standard)

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Serving information: One serving equals one cup of cooked vegetables and your fat for one meal.

BUTTERY GARLIC MUSHROOMS

In just a few minutes, you can transform very simple ingredients into a fancy side dish any day of the week. The combination of butter and garlic never gets old and goes wonderfully with beef, chicken or fish.  The first trick to achieving nicely browned mushrooms is to cook over medium heat, so that the butter browns and turns nutty without burning; and secondly, to resist the urge to stir them too soon.

INGREDIENTS

  • 4 Tbsp Kerry Gold butter
  • 1 Tbsp extra virgin olive or avocado oil
  • 1/2 an onion, chopped (optional)
  • 1 lb. button or Cremini mushrooms
  • 1 tsp fresh thyme leaves (best) or 1/3 tsp dried thyme
  • 2 Tbsp chopped organic parsley
  • 4 cloves garlic, crushed and minced
  • Pink Himalayan salt & ground pepper, to taste

INSTRUCTIONS

  1. Heat the butter and oil in a large pan over medium-high heat (do not turn it too high). Sauté the onion until soft.
  2. Add mushrooms and cook about 4 minutes on one side or until nicely browned. Turn them over, sprinkling garlic over the mushrooms, letting them brown on the other side, as well.
  3. Add the thyme, 1 Tbsp of parsley, sea salt & pepper. Sauté 30-60 seconds.
  4. Remove from heat and sprinkle with remaining parsley.