How To Cook Garlic Mushrooms Recipes

GARLIC BUTTER ROASTED MUSHROOMS

Steps:

• Preheat oven to 220°C/450°F (200°F fan).
• Toss mushrooms with butter, oil, garlic, salt and pepper in a large bowl using a rubber spatula.
• Spread on a baking tray and roast for 25 minutes - do not toss or turn.
• Remove from oven. If using lemon and thyme, push mushrooms together onto one side of the tray, drizzle with lemon, sprinkle with thyme and toss. Serve immediately!

EASY GARLIC MUSHROOMS

Steps:

• Preheat the oven to 240C/ 220C fan.
• In a bowl combine the butter, salt if using, squeezed garlic, parsley and half of the cheese and mix well with a fork.
• Lay the mushrooms on a baking tray, spoon the mixture on top and sprinkle with some black pepper. Place in the oven for 10 minutes and preheat grill to medium.
• Take the mushrooms from the oven, top with the remaining cheese, place under the grill for about 2 minutes or till melted to your liking.

GARLIC MUSHROOMS

Steps:

• Heat the butter and oil in a large pan or skillet over medium-high heat.
• Sauté the onion until softened (about 3 minutes).
• Add the mushrooms and cook for about 4-5 minutes until golden and crispy on the edges.
• Pour in the wine and cook for 2 minutes, to reduce slightly.
• Stir through thyme, 1 tablespoon of parsley and garlic. Cook for a further 30 seconds, until fragrant.
• Season generously with salt and pepper (to your taste).
• Sprinkle with remaining parsley and serve warm.

ROASTED GARLIC MUSHROOMS

Steps:

• 1. Preheat the oven to 400F. Lightly fry the mushrooms, cap-side down, in hot oil for 20 seconds. Arrange the mushrooms in a shallow roasting tin with the stalks facing upwards. Mix together the butter, garlic,thyme, lemon juice and seasoning.
• 2. Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top. Either refrigerate for later use, or cook immediately in the oven for 10 minutes.

CREAMY GARLIC MUSHROOMS

Steps:

• Give the mushrooms a quick wash. Slice length-ways and add to a pan with olive oil on medium heat, frying for about five-six minutes.
• Chop the onion and garlic and add to the pan. Fry for another five minutes or so, until soft.
• Add the cream, salt and pepper, parsley, soy and Worcestershire sauce.
• Bring to the boil, then reduce heat and simmer for another five minutes. Voilà!

SAUTEED MUSHROOMS IN GARLIC

Steps:

• Heat the butter in a skillet over medium heat. Add the mushrooms and garlic; cook and stir until the mushrooms are a light golden brown, about 10 minutes. Stir in the basil.
• Reduce heat to low, and pour the wine into the skillet. Simmer until most of the wine has evaporated. Serve immediately.

CREAMY GARLIC MUSHROOMS

Steps:

• Pour the oil into a flat, shallow frying pan and place over a gentle heat. Finely slice the garlic and shallots and add to the pan. Fry gently for a few minutes, stirring occasionally and ensuring the garlic and shallots do not start to brown or burn.
• Prepare your mushrooms by gently wiping any dirt from their surfaces with a piece of kitchen towel - never wash mushrooms as they will absorb the water and become slimy. Slice the mushrooms into chunky pieces and add to the pan, stirring so that they become coated with the oil.
• Once the mushrooms have all started to colour, pour the glass of wine into the pan and turn the heat up so that the alcohol burns off and the liquid starts to reduce.
• After a few minutes, the mushrooms should be cooked, so turn the heat back down quite low and add the cream to the pan along with black pepper according to taste. Stir everything around and heat gently for a couple of minutes.
• Preheat the grill to high.
• Transfer the mushrooms and cream mixture to two shallow, heat-proof dishes. Spinkle the grated cheese over the top of each and place the dishes under the grill. Keep an eye on these so that they don't start to burn - it should only take a couple of minutes for the cheese to be browned and bubbling.
• Stand each dish on a large plate (don't forget to warn guests how hot the dishes will be!) and serve with granary toast for mopping up the sauce.
• Variations:
• Reduced fat cream such as Elmlea works perfectly in this dish if you are counting calories. You could also omit the cheese and skip instruction point 6.
• For a slightly sharper taste, try using creme fraiche in place of the cream.
• To make the dish more substantial, try using finely sliced baby leeks in place of the shallots.
• If you are fond of blue cheese, you could grate a strong cheese such as stilton over the mushrooms before grilling - this produces a much richer dish.

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.