Butter garlic mushrooms are perfect for a low-carb, low-calorie breakfast. This dish is very easy to make and is ready in less than 15 minutes.
A very versatile dish that even works well as a topping on breakfast toast or as a filling in a cheese sandwich. Use your own imagination and create countless dishes with these tasty Butter-Garlic Mushrooms.
Breakfast Style Butter Garlic Mushrooms
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What is so unique or special about Mushrooms cooked in Garlic Butter Sauce?
Butter garlic mushrooms are so easy to prepare that even young children who love to cook can make them. Moreover, these cooked mushrooms are also great as a filling for a quick sandwich. I’m sure this dish will forever be in your family and a personal favorite.
Mushrooms are rich in B vitamins, riboflavin, niacin and pantothenic acid. It is a good source of potassium which improves heart, muscle and nerve function.
Butter garlic mushrooms are my personal favorite because they are low carb and keto friendly.
Ingredients used in butter garlic mushrooms
The ingredients used in the Butter Garlic Mushrooms recipe are the basic ingredients. Almost all ingredients are always available in your kitchen stock.
Mushrooms
Here I have used white mushrooms as they are easily available throughout the year. These types are cheap and easy to clean and prepare. You can also use other varieties such as shitake, cremini, portabello, etc.
Onion
It is not mandatory to use onions. You can make butter garlic mushrooms even without adding onions. I used red onion in this recipe. Remember to chop the onions as thinly as possible.
Garlic
This ingredient is a primary ingredient and cannot be skipped. Garlic adds a fresh umami flavor to the dish, in addition to many health benefits. If you noticed, garlic is not added to the oil and fried as usual. It is added halfway through the cooking of the mushrooms. This allows much of the taste and aroma of garlic to be retained. The secret is to finely chop or crush the garlic.
Parsley
This herb has a fresh taste and is packed with flavors. You can easily replace parsley with coriander leaves or spring onion.
Red chili flakes and ground black pepper
These two ingredients are used to add a touch of spice to the dish. The other alternative to these ingredients is finely chopped green chilies. You can also use smoked paprika powder.
Butter & Olive Oil
As the title of the dish suggests, butter is also a main ingredient. In the last and final step, butter is added so that it does not burn while the mushrooms cook. However, olive oil can be replaced with any other type of cooking oil.
Lemon juice
The tartness of lemon juice actually offsets the level of spice. This ingredient gives a refreshing taste to the entire dish.
Step-by-step photos of the recipe
How to serve
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You can eat this dish for breakfast or as a light dinner
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Combine with an omelette, scrambled eggs or as a topping on toast
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Best when served hot or warm
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Butter Garlic Mushrooms
Butter garlic mushrooms are perfect for a low-carb, low-calorie breakfast. This dish is very easy to make and is ready in less than 15 minutes.
- 250 grams Mushrooms white button
- 1 small onion finely chopped
- 2 tablespoon garlic minced meat
- ¼ cup parsley minced meat
- 1 teaspoon red chili flakes
- 1 teaspoon ground black pepper
- 1 tablespoon lemon juice
- ½ teaspoon salty
- 2 tablespoon butter
- 2 tablespoon olive oil
Preparation
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Wash the mushrooms under running water and dry them on a tea towel. Cut each mushroom in half or into 4 pieces if it is too large.
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Finely chop the onion, garlic and parsley and set aside.
For Butter-Garlic Mushrooms
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Heat a frying pan with olive oil over low heat for 1 minute. Add the chopped onion and fry for 5 to 7 minutes until the onion turns light pink and brown.
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Now add the chopped white mushrooms and cook over medium heat for 5 minutes or until the mushrooms are cooked and lightly browned.
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Then add finely chopped garlic, chopped parsley, red chili flakes, ground black pepper and lemon juice. Mix all the herbs well with the mushrooms for 2 to 3 minutes.
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Finally, add salt and butter to your taste.
Do not overcook the mushrooms and always cook them in a large flat pan.
Instead of parsley you can add chopped spring onion or coriander
Related
Reference By: www.shanazrafiq.com
