Ten-Minute Perfectly Seared Garlic Mushrooms

Ten-Minute Perfectly Seared Garlic Mushrooms

This is a no-fail technique for always perfect pan-seared mushrooms. In my very last post I discussed how mushrooms, similarly to steak, need to be properly seared. Mushrooms are full of moisture and combination of the use of high heat and period of undisturbed cooking is essential to get them nicely caramelized.

If you keep tossing your mushrooms in a pan over low heat – you will sadly end up having gray, unappealing mushrooms without those delicious caramelized “umami” flavours being brought out.

So not only does this technique result in better mushrooms, it also happens to be easier, as you leave our mushrooms unattended for most of the cooking!

Give these a try soon!

DifficultyBeginner

Scale this recipe up or down as many times as you like as long as you cook these mushrooms in one layer without overcrowding the pan. If doubled - may need two pans or to cook this dish in batches.

Yields4 Servings

 4 tbsp unsalted butter, divided
 1 lb white button mushrooms
 kosher salt to taste
 freshly ground black pepper to taste
 2 garlic cloves, finely minced
 1 tbsp fresh herbs, chopped (parsley, chives, thyme, etc.)

1

Clean the mushrooms. Leave them whole but trim the step (do not remove it) so that it's level with the rest of the mushroom cap.

2

Melt 2 TBSP of butter in a large frying pan (ideally cast iron) over medium heat. Let the pan get very hot - heat it for at least 4 minutes until shimmering. Add your mushrooms in a single layer. Cook undisturbed for around 5 minutes, until nice golden sear has formed on the bottom (be careful not to burn.) Sprinkle with a nice pinch of kosher salt.

3

Flip the mushrooms and cook undisturbed on the other side, also for about 5 minutes until golden brown.

4

Add the remaining butter and cook the mushrooms for another minute or so, stirring and coating them well with the butter. Season with pepper and more salt, as needed. Stir in garlic and herbs and cook for just about 30 seconds, until fragrant. Remove from heat and serve.

Ingredients

 4 tbsp unsalted butter, divided
 1 lb white button mushrooms
 kosher salt to taste
 freshly ground black pepper to taste
 2 garlic cloves, finely minced
 1 tbsp fresh herbs, chopped (parsley, chives, thyme, etc.)

Directions

1

Clean the mushrooms. Leave them whole but trim the step (do not remove it) so that it's level with the rest of the mushroom cap.

2

Melt 2 TBSP of butter in a large frying pan (ideally cast iron) over medium heat. Let the pan get very hot - heat it for at least 4 minutes until shimmering. Add your mushrooms in a single layer. Cook undisturbed for around 5 minutes, until nice golden sear has formed on the bottom (be careful not to burn.) Sprinkle with a nice pinch of kosher salt.

3

Flip the mushrooms and cook undisturbed on the other side, also for about 5 minutes until golden brown.

4

Add the remaining butter and cook the mushrooms for another minute or so, stirring and coating them well with the butter. Season with pepper and more salt, as needed. Stir in garlic and herbs and cook for just about 30 seconds, until fragrant. Remove from heat and serve.

Quick Mushrooms

Happens to be Vegetarian.

Make it Vegan: replace butter with oil.

Make it Low Carb/Keto/Paleo: mushrooms are low carb and this dish makes a good option for Keto/Paleo/Low Carb diets. For Keto, ensure this fits into your daily personal carb macros. Replace butter with oil if you are not including butter in your Paleo Diet.

Make it Dairy-Free: replace butter with oil.

Happens to be Gluten-Free: as with all gluten-free recipes, ensure all your ingredients are gluten free and not cross-contaminated.

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