Best Garlic Butter Mushrooms Recipes

GARLIC-BUTTER ROASTED MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Clean mushrooms with a damp paper towel and gently remove and discard stems.
• Drizzle oil into a large cast iron skillet to evenly coat. Place mushrooms into the skillet, cap-side down. Carefully sprinkle garlic into the mushroom cavities, taking care not to sprinkle directly into the skillet. Drizzle mushrooms with melted butter, then season with salt and pepper.
• Roast in the preheated oven for 15 minutes. Sprinkle with Parmesan cheese and return to the oven for 3 to 5 more minutes. Remove from the oven and sprinkle with parsley. Let cool slightly before serving.

GARLIC BUTTER MUSHROOMS

Steps:

• Melt 3 tablespoons of the butter in a sauté pan over medium heat. Add the mushrooms in one layer and cook, without moving, until golden brown, about 5 minutes. Sprinkle with salt and pepper and toss. Continue to cook until the mushrooms are cooked through, about 5 more minutes. Add the thyme, garlic and lemon zest, then cook for 1 minute. Add the lemon juice and remaining tablespoon of butter and toss until the butter is melted. Sprinkle with the chopped parsley and serve.

GRILLED MUSHROOMS WITH GARLIC AND PARSLEY BUTTER

Steps:

• Preheat a grill. Preheat the oven to 350 degrees F.
• Combine butter, garlic, and 1/2 cup of the parsley, and mix well. Season with salt and pepper, to taste.
• To prepare the mushrooms, remove stems, lightly coat with olive oil, and grill until tender. Place a spoonful of the butter mixture on each mushroom, and bake until butter is melted, approximately 3 minutes.
• To serve, place on large platter, and sprinkle with remaining parsley.

ROASTED CREMINI MUSHROOMS WITH GARLIC BUTTER

Steps:

• Preheat the oven to 400 degrees F.
• Toss the mushrooms with a pinch of salt and nestle stemmed-side up in a small baking dish so the mushrooms are touching.
• Put the butter, parsley and garlic in a small bowl and mash with a fork until well mixed. Evenly divide the butter between each cap. Drizzle the oil over the mushrooms.
• Bake until the mushrooms are tender and the butter has melted, about 20 minutes. Top with a few grinds of pepper and serve warm.

ROASTED MUSHROOMS WITH GARLIC-ANCHOVY BUTTER

Steps:

• 1. Preheat the oven to 400 degrees F. Remove the stems from the cremini and save for another use. Sprinkle the caps inside and out with salt and place stemmed-side up in a small baking dish; caps should be touching.
• 2. Use a fork to mash the butter with the parsley, garlic, and anchovy paste until smooth. Stuff each cap with some of the butter. Drizzle the olive oil over the mushrooms and bake until the mushrooms are tender and the butter has melted, about 20 minutes. Sprinkle with lemon zest and pepper over the top. Serve with crusty bread.

ROAST CHICKEN WITH WILD MUSHROOMS & GARLIC BUTTER

Steps:

• Heat oven to 180C/160C fan/gas 4. Mix together the garlic, butter, lemon zest and juice, and half the thyme. Season well.
• Gently separate the skin from the chicken breast by easing your fingers between the two, then push as much butter mixture under the skin as possible. Rub whatever is left into the creases between the thighs and the breast.
• Heat the oil in a large casserole dish that will fit the chicken. Add the onions, mushrooms and bay leaves, cook over a medium heat for a few mins.
• Rub the chicken with the remaining thyme leaves and some salt and pepper. Pour the wine and 20ml warm water into the cavity of the chicken and place in the dish. Cook in the oven for 1 hr 40 mins; it will brown and steam at the same time and the juices will rehydrate the mushrooms.
• Remove from the oven and drain any liquid from inside the chicken back into the dish. Place the chicken on a board to rest. Meanwhile, bring the juices to the boil, season to taste and stir in the chopped parsley. Serve the chicken with the mushrooms, onions and pan juices.

BEEF TENDERLOIN AND MUSHROOMS IN GARLIC BUTTER SAUCE

Steps:

• In 10-inch skillet, melt 1 tablespoon of the butter over medium-high heat. Sprinkle beef steaks with salt and pepper. Cook beef in butter 6 to 8 minutes, turning once, until deep brown. Reduce heat to low. Cover; cook 6 to 8 minutes (beef will be almost done and continue to cook while standing). Remove beef to platter; cover to keep warm.
• Increase heat to medium. Add 1 tablespoon of the remaining butter to skillet. Add mushrooms and garlic. Cook 3 to 4 minutes, stirring once or twice, until tender. Add wine. Cook 4 to 5 minutes, stirring occasionally, until reduced to about one-third and mixture is slightly thick. Remove from heat.
• Beat remaining butter, 1 tablespoon at a time, into sauce with wire whisk just until melted. Serve mushrooms and sauce over beef.

MUSHROOMS WITH GARLIC BUTTER

Steps:

• Put oven rack in middle position and preheat oven to 375°F.
• Toast bread cubes in a shallow baking pan in oven, stirring once, until golden and crisp, 6 to 8 minutes. Meanwhile, melt butter with garlic, salt, and pepper (on the stove or in a microwave). Put mushrooms in an 8-inch square baking dish and toss with garlic butter.
• Bake, stirring occasionally, until mushrooms are soft and juicy, 15 to 20 minutes.
• Just before serving, toss mushrooms with parsley and croutons.

GARLIC BUTTER STUFFED MUSHROOMS WITH SWISS CHEESE

Steps:

• Preheat oven 400 degrees Spray a 9 x 13 pan Place the mushrooms open side up.
• Mix the butter, garlic, wine, bread crumbs, and parsley together. Fill the mushrooms with the bread crumb mixture.
• Bake for 15 minutes. Sprinkle the cheese over top and bake another 5 minutes until cheese is melted

FANTASTIC MUSHROOMS WITH GARLIC BUTTER AND PARMESAN

Steps:

• Set oven to 375 degrees.
• Butter a 11 x 7-inch baking dish.
• Toast the bread cubes in baking sheet, stirring once until golden and crisp (about 8 minutes).
• Meanwhile melt butter with the garlic, salt and pepper on top of the stove in a small saucepan or in the microwave.
• Place the button mushrooms in the baking dish and toss well with the butter/garlic mixture.
• Bake the mushrooms stirring occasionally until soft and juicy (about 15-20 minutes).
• JUST BEFORE SERVING, toss the mushrooms with the browned croutons and parsley.
• Divide mushroom mixture evenly into smaller serving bowls, and sprinkle with Parmesan cheese, or just serve in one serving dish.
• DELICIOUS!

CHAR-CRUSTED RIB EYE, GARLIC BUTTER MUSHROOMS & YUKON GOLD

Steps:

• Remove steak from refrigerator 45 minutes prior to grilling. Apply Char Crust Roasted Garlic and Peppercorn rub and let sit to warm to room temperature. Heat grill to accomplish searing. Put steak on grill and turn 90° one minute later. After another minute flip the steak over and after another minute turn steak 90° again to accomplish the great grill marks. Turn grill down to 350° and continue to grill for another 10-15 minutes depending on your desired degree of doneness, flipping steak half way through. Baste steak with a little EV olive oil when you turn the heat down and when you flip it to help maintain the beautiful char and moistness. When steak is done to your taste, remove from grill and let sit for 3-4 minutes covered with aluminum foil.
• A steak of this quality should be enjoyed with a great Cabernet Sauvignon.
• Sides:.
• Garlic-butter Mushrooms.
• Garlic-butter marinade: (Mix up in a small ramekin).
• 1 ounce of EV olive oil.
• 1 tsp butter.
• 1 clove garlic finely chopped.
• 1/8 tsp fresh cracked pepper.
• 1/8 tsp salt.
• Remove the stems from 4-6 mushrooms and dredge the mushroom caps well in the garlic butter mixture. Place them head down on a 12"x12" square of aluminum foil and wrap up and seal into a packet for the grill. Put this packet on the grill when your turn the heat down to 350° after searing your steak and they should be done perfectly in about 12-15 minutes.
• Seasoned Yukon Gold.
• After a good scrubbing, stab the Yukon Gold with a fork several times. Rub the skin with a small amount of EV olive oil to moisten it, then season the skin with salt, pepper and some chive flakes and wrap the potato in aluminum foil. The potato will take about an hour on the grill @ 350° so make your cooking plans accordingly.
• Bon Appetite!

ROASTED MUSHROOMS IN A BROWNED BUTTER, GARLIC & THYME SAUCE RECIPE - (4.5/5)

Steps:

• Toss the mushrooms in the oil, salt and pepper, place on a baking sheet in a single layer and roast in the oven at 400°F until they start to caramelize, about 20 minutes, mixing half way through. Cook the butter over medium heat until it starts to turn a nice hazelnut brown, remove from heat and mix into in the garlic, thyme and lemon juice. Toss the roasted mushrooms in the browned butter and season with salt and pepper to taste.

MUSHROOMS WITH GARLIC BUTTER

Steps:

• Pre-heat oven to gas mark 7/425F/220°C.
• Prepare the mushrooms by simply wiping them with a kitchen towel, then pull off the stalks but don't discard them.
• In a small bowl, add in the crushed garlic, butter and stir in the chopped parsley, lemon juice and season with salt and pepper and give it a good stir.
• Arrange the mushrooms, skin side down, in a roasting tin with the stalks arranged amongst them.
• Spoon a little of the garlic-butter mixture into each cap and spread the remaining mixture over the stalks as well.
• Place the dish on the top shelf of the pre-heated oven and bake for 10-15 minutes until the butter is sizzling and the mushrooms look slightly roasted.
• Serve straight from the oven.

PAN-SEARED MUSHROOMS WITH GREEN GARLIC BUTTER

Steps:

• Blanch green garlic: In a small pot, bring 3 cups of water to a boil and generously season with salt until it has the salinity of seawater (about 3 tablespoons). Separate green parts of the green garlic from the light green and white parts. Roughly chop the greens and blanch them in the boiling water until tender, about 2 minutes. Meanwhile, finely chop 3 of the reserved green garlic stems, discarding the tips of the roots; set aside. Zest the lemon directly into the food processor.
• Compound butter: Once greens are tender, use a skimmer to scoop them into the food processor. Add the juice of the zested lemon, a pinch of salt, miso, and butter. Blend until smooth, about 1 minute, scraping down the sides halfway through. Fold in the white parts of the green garlic, and spoon compound butter into a small bowl. (Note: Compound butter will last up to a week in the refrigerator or a month in the freezer.)
• Mushrooms: Clean mushrooms by wiping them with a damp kitchen towel. Quarter them, stems and all. Set a pan over medium-high heat and add oil. Once it's smoking, add enough mushrooms to cover the pan without overcrowding. Add a pinch of salt, and toss to coat evenly. (Cook the mushrooms on their cut sides for better caramelization.) Once the mushrooms have shrunk a bit, about 1 minute, add remaining mushrooms. When they look caramelized, after about 3 minutes, lower the heat and add 2 tablespoons of compound butter. Toss to coat and continue to cook, about 1 minute. Serve immediately.

GARLIC BUTTER & MUSHROOMS BAKED PORK CHOP RECIPE RECIPE - (4.2/5)

Steps:

• Preheat oven to 350 degrees. 2.In a large skillet over medium high heat combine butter, garlic, mushrooms, salt, pepper, oregano and thyme. 3.Once butter has melted, add your pork chops and seer on each side for 1-2 minutes until golden brown. 4.Once both sides of the pork chops are a golden brown place in oven and bake for 35 minutes or until centers are no longer pink. *Time may need to be adjusted depending on the thickness of your pork chops. 5.Remove skillet from oven and remove your pork chops and sit them aside to rest. 6.Whisk flour and milk into your pan with the remaining liquids after removing the pork chops. Whisk until all lumps are removed. Simmer for 3-4 minutes. 7.Serve over the top of pork chops.

CHEESY POLENTA W GARLIC BUTTER MUSHROOMS

Steps:

• Bring the chicken stock to a boil. Stir in the polenta and whisk in the polenta and cook until thickened. Time depends if you have instant or not. Add the butter and cheeses and cook until cheese is melted. Season to tast with salt and Pepper
• For the mushrooms, Add the butter and olive oil to a large skillet. Add the garlic and mushrooms and cook until the mushrooms are softened and juicy. Season with salt and pepper.
• To plate place the polenta on a serving dish. Top with the mushrooms and add more Romano cheese. Top with microgreens.

GARLIC BUTTER ROASTED MUSHROOMS

Steps:

• Preheat oven to 450°F with rack in middle. Toss mushrooms with garlic, oil, 1/8 teaspoon salt and several grinds of pepper in a 1 1/2- to 2-qt shallow baking dish. Top with butter and roast, stirring occasionally, until mushrooms are tender and golden and bubbly garlic sauce forms below, 15 to 20 minutes. Stir in lemon juice and parsley. Serve immediately, with crusty bread on the side for swiping up the juices.