Ingredients
- 5 tbsp unsalted butter
- 1 tbsp extra virgin olive oil
- 1/4 cup finely diced onion
- 1 pound Cremini or White Button Mushrooms, cleaned and sliced
- 3 tbsp chicken broth (or vegetable broth for a vegetarian version)
- 2 tsp minced garlic
- 2 tbsp chopped parsley (divided)
- Salt and pepper, to taste
- Pinch of red pepper flakes (optional, for some heat)
Instructions
- Prep the Mushrooms: Clean the mushrooms by gently wiping them with a damp paper towel to remove any dirt or debris. Trim the ends of the stems if desired, and slice the mushrooms.
- Sauté the Onions: In a large pan or skillet, heat butter and olive oil over medium-high heat. Add the onion and sauté for about 3 minutes until the onions are tender and translucent.
- Cook the Mushrooms: Add the sliced mushrooms to the pan and cook for 4-5 minutes, or until they become golden brown around the edges.
- Add Chicken Broth: Splash in the chicken broth and use a spatula to scrape any browned bits from the bottom of the pan. Let the broth simmer for about 2 minutes, reducing slightly.
- Add Garlic and Parsley: Stir in the minced garlic and 1 tablespoon of parsley, and cook for another 30 seconds, until the garlic becomes fragrant.
- Season and Serve: Season the mushrooms with salt and pepper to taste. Add a pinch of red pepper flakes if you want some spice. Garnish with the remaining parsley and serve warm.
Notes
- Serve these garlic mushrooms alongside steaks, pasta, or as a standalone side dish.
- For a vegetarian version, simply use vegetable broth instead of chicken broth.
- If you prefer extra heat, add more red pepper flakes or even some chili powder.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Sautéed
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 3g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
