Looking for an easy side dish for your holiday table? These sauteed garlic mushrooms cook in no time but taste like they’ve been roasting all day.
As with many of my recipes, these garlic mushrooms came about when we realized we were short a side dish after spending hours in the grocery store.
It was Thanksgiving dinner for just Tim and I, but I always cook a full spread so that we can eat it for the whole week.
The meal desperately needed an extra veggie side though and mushrooms were in the fridge so…
Your favorite new side dish was born!
How to cook mushrooms perfectly
Mushrooms are one of those veggies that are awesome when cooked right, but inedible when not.
The biggest issue people have with cooking mushrooms is that they can get soggy and spongy. That’s not surprising with the high water content in these tasty fungi but it’s still tricky.
I have 3 must-know tips for cooking these garlic mushrooms, and really any mushroom dish perfectly every time.
Listen here for your 3 steps to perfectly cooked mushrooms:
**If you have questions about these mushroom cooking tips, let me know in the comments.**
What to eat with these mushrooms
Because mushrooms have a really earthy, almost nutty flavor, they taste best with other foods with a similar profile.
Generally speaking that includes red meat or anything slow roasted.
Try these sauteed garlic mushrooms with:
- Steak (a classic pairing!)
- Roasted chicken or turkey
- Roasted potatoes
- Lamb chops
- 16 oz baby bella mushrooms, cut in quarters
- 3 garlic gloves, peeled and finely chopped You can use a microplane, grater or garlic press to chop the garlic
- 1/4 cup chopped fresh parsley
- 1 tbs olive oil
- 1/4 tsp salt
- 1/8 tsp red pepper flakes
- 1/8 tsp black pepper freshly cracked if possible
- Heat a large nonstick skillet to medium high heat. Once hot add olive oil to the pan.
- Add the mushrooms to the pan in an even layer. Allow them to cook for 2-3 minutes without stirring. You can casually flip on over to see if it's getting golden brown. Once they're golden brown on one side, stir them around, flatten them out in an even layer and allow them to cook for another 2-3 minutes without flipping.
- Add the chopped garlic and stir, allow it to cook for another minute. Add the salt, pepper, parsley and red pepper flakes to the pan. Stir and turn off the heat. Enjoy!
- Be sure to listen to my top 3 tips for cooking mushrooms perfectly in the post
Did you try this recipe? I’d love to see how it turned out! Snap a picture and tag @brightrootskitchen or use #brightrootskitchen on Insta.