One of the most well‑known mushroom recipes is garlic mushrooms. I think stuffed mushrooms are the most delicious.
It’s already September, and in a few weeks, mushrooms will start sprouting in our forests for countless mushroom recipes.
In my opinion, aside from button mushrooms, the most delicious mushrooms are porcini and saffron milk caps. If you like them, I recommend stewed porcini or saffron milk caps —they’re absolutely delicious.
They also go wonderfully with rice, so I recommend making this porcini risotto recipe; I think it’s one of my favorite dishes.
The great thing about mushrooms is that they are perfect for a balanced and low‑calorie diet, since, for example, in this case, button mushrooms have only 22 calories per 100 grams, a great food.
Let’s get right to the recipe for garlic mushrooms, a very quick and delicious recipe.
Information
| Item | Detail |
|---|---|
| Seats | 4 |
| Total time | 30 min |
| Cuisine | Mediterranean |
| Category | Sauces and side dishes |
| Vegetarian | Yes |
| Vegan | Yes |
Ingredients for 4 people
| Ingredient | Quantity |
|---|---|
| Mushrooms | 1 kg |
| Garlic cloves | 3 |
| Fresh parsley | to taste |
| Chili pepper (optional, if you want them with a little spice) | 1 |
| Olive oil | as needed |
| Ground black pepper | to taste |
| Salt | to taste |
Step by Step
- Cut off the stems of the mushrooms and wash them with cold water if they have any dirt on them, although some people also remove it with a brush. I don’t like to peel them because I don’t see the need if they’re clean enough.
- Slice the mushrooms.
- Peel the garlic cloves and slice them.
- Heat a pan over medium heat with a little oil. When hot, add the garlic and cook until golden brown on both sides, being careful not to burn it. If you want a touch of spice, add the chili pepper as well.
- When they have a golden color, add the mushrooms to the pan along with some salt and freshly ground black pepper, and cook them for about 10 minutes over low heat, stirring occasionally.
- Turn the heat up high and cook them for another 5 minutes.
- Wash, dry and chop the parsley leaves, amount to taste.
- Turn off the heat, add the chopped parsley and mix it with the mushrooms.
- Taste the mushrooms to see if you need to add more salt or black pepper.
- Serve and enjoy.
You can serve them freshly made and hot, but also warm or cold, depending on your preference or the time of year. It’s perfectly fine to prepare them in advance and store them in a sealed container in the refrigerator for up to 2‑3 days. When it’s time to serve them, they can be served chilled or reheated in a pan or microwave.
The mushrooms become incredibly tender and burst with that wonderful flavor from the garlic. It’s an appetizer or side dish that’s absolutely… scandalous!
Variations
- Classic garlic mushrooms don’t offer much more, but you can always use the same cooking technique, for example, with fresh ginger instead of garlic. Once cooked, instead of parsley, you can add cilantro, mint, or oregano, for example. And of course, you can combine different types of mushrooms.
- When serving them, you can eat them as is, but you can also have them on toast with aioli, use them to make an omelet or a savory tart… whatever you like best.
Tips
- Once cooked, mushrooms reduce their volume considerably, so don’t be afraid to start with a full pan because they will shrink quickly.