Mushroom always tastes better when cooked in butter and garlic. A few herbs and a dash of white wine will only make these even more delicious. Mushrooms: Clean with a brush or damp kitchen towel. Cut it in half. If the mushrooms are small, then you can also keep them whole Garlic: Fresh minced garlic. Garlic powder will not give the same flavor in this recipe but if that’s what you have you can use it. Butter: The lovely caramelized mushroom that you see, that’s all because of butter. We also add a dash of oil to prevent the butter from burning. Herb: Love thyme here. But parsley and rosemary will also work. White wine: It is optional but I insist if you have some dry white wine do use it. It ads a Salt and pepper: as per taste You can also use finely chopped shallots. Use a large skillet that can hold all the mushrooms without crowding them. If the pan is crowded, the mushrooms would start steaming instead of caramelizing. Crowding the pan = Soggy Sad Mushrooms Make sure the pan is hot while adding the mushrooms. Once added let it cook undisturbed for around 4-5 minutes. Then flip or toss and cook until it’s nicely browned. By now the mushrooms would have reduced almost to half of the total quantity. Once the mushrooms are done, make a little space in the middle and add minced garlic. Garlic once added tends to stick to the bottom of the pan, so while the mushrooms are cooked garlic might burn. Same with the herbs. Along with garlic and herbs, season the mushrooms with salt and pepper. As mushrooms once cooked shrink a lot, it’s a good idea to add salt towards the end. After the garlic is sauteed, add wine and let it cook until it has reduced completely. Toss everything well and we are done!!!! Roasted Lemon Pepper Zucchini Mashed Potatoes Roasted Carrots Cheesy Garlic Beans
