Sauteed Garlic and Parmesan Mushrooms
This Sauteed Garlic and Parmesan Mushrooms dish is SO SIMPLE! Bursting with flavor and perfect for any meal!
Equipment
- Large Skillet
- Wooden Spoon
- Measuring Spoons
- Knife and cutting board
Ingredients
- 1 tablespoon olive oil Adds richness and helps sauté the mushrooms evenly.
- 1 tablespoon unsalted butter Gives a wonderful depth of flavor and a silky texture.
- 4 cloves garlic minced – Provides a fragrant aroma and delicious taste.
- 10 ounces white mushrooms cleaned and sliced – The star of the dish, delivering that earthy flavor.
- to taste salt Enhances all the flavors in the dish.
- to taste pepper Enhances all the flavors in the dish.
- ½ cup Parmesan grated – Adds a savory, cheesy element that pairs beautifully with mushrooms.
- Parsley for garnish – Freshens up the dish and adds a pop of color.
Instructions
- Start by cleaning the mushrooms with a damp cloth to remove any dirt. Slice them evenly to ensure uniform cooking. Mince the garlic and set aside.
- In a large skillet, heat the olive oil and butter over medium heat. Allow the butter to melt completely, creating a rich base for the mushrooms.
- Once the butter has melted, add the minced garlic to the skillet. Sauté for about 30 seconds, just until it becomes fragrant. Be careful not to burn the garlic, as it can turn bitter.
- Add the sliced mushrooms to the skillet. Stir them well to coat them in the garlic-infused oil and butter. Spread them out in an even layer for better sautéing.
- Sprinkle salt and pepper over the mushrooms. Continue cooking for about 5-7 minutes, stirring occasionally, until the mushrooms are tender and lightly browned.
- Once the mushrooms are cooked through, remove the skillet from the heat and sprinkle the grated Parmesan over the top. Stir until the cheese is melted and evenly distributed.
- Transfer the Sauteed Garlic and Parmesan Mushrooms to a serving dish. Garnish with freshly chopped parsley for a burst of color and freshness. Enjoy immediately while warm!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze in a freezer-safe container for up to 2 months.
- Reheat in a skillet with a splash of water or broth to prevent drying out.