You will love this garlic and rosemary sauteed mushrooms: an easy and delicious 15-minute side dish that pairs with anything! Low carb and Keto approved!
This is the best garlic sauteed mushrooms recipe and they make a wonderful, easy, versatile side dish with only a few basic ingredients and a few simple techniques that go well with almost anything: with Pork Tenderloin, with this Grilled Chicken Breast or with this Homemade Keto Burger.
Normally, garlic mushrooms are cooked in butter and garlic. However, I decided to give an extra ingredient: rosemary! Because an extra kick of flavor never hurt anyone!
Aside from the fact that it’s so easy to prepare, it uses just a handful of pantry staple ingredients to make it into a versatile mouth-watering side dish.
How to store mushrooms
Mushrooms can be one of the hardest vegetables to store because of how quickly they can absorb too much moisture and start to go bad.
If you’ve bought mushrooms in supermarket packaging, leave them in that packaging and place them in the fridge. Those containers are designed to promote the right amount of airflow to keep mushrooms fresh as long as possible.
If you do need a few mushrooms right away, make the smallest hole possible in the original plastic covering. Once you’ve taken the mushrooms you need out of the package, rewrap the area you removed them from with plastic wrap.
Don’t wash mushrooms until immediately before you use them.
And make sure to use them within a few days.
How to clean mushrooms
The first rule of thumb in sauteing mushrooms is to start off with completely dry mushrooms.
If the mushrooms you have seem too dirty for simple cleaning, put them in a bowl of cold water, give it a little swish and rub the dirt off inside and underside. Then lift them out of the bowl and onto a clean kitchen towel to dry off. Pat them dry.
If your mushrooms are sliced, don’t wash them in water. The inside surfaces of mushrooms are spongelike and will absorb a ton of water, leaving them bloated. Most pre-sliced mushrooms are pretty clean, so just brush off any remaining soil and debris with a dry paper towel or mushroom brush.
If using small mushrooms, you can leave them whole or cut them to your desired size if they’re big enough.
What do you need to make garlic & rosemary mushrooms
- Mushrooms
- Unsalted butter
- Olive oil
- Garlic
- Dry white wine
- Rosemary
- Parsley
- Salt and pepper
How do you make garlic and rosemary mushrooms
- The first step is to choose your mushroom variety. I typically use the standard button white mushrooms, but you can use other varieties
- Scrub out all the dirt from mushrooms carefully and wash them clean.
- Heat the butter and olive oil in a large pan or skillet over medium-high heat.
- 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 1 tablespoon of rosemary, parsley, and garlic. Cook for a further 30 seconds, until fragrant.
- Season generously with salt and pepper.
- Sprinkle with remaining parsley and serve warm.
You simply got to love this simple and easy side dish. So go ahead and try it.
| Prep Time | 5 minutes |
| Cook Time | 8 minutes |
| Passive Time | 13 minutes |
| Servings |
people
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- 4 tbsp butter
- 2 tbsp olive oil
- 2 cup button mushrooms
- 2 tbsp dry white wine
- 1 tbsp fresh rosemary chopped
- 2 cloves garlic minced
- Salt and Pepper to taste
- 1 tbsp parsley
Ingredients
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|
- Scrub out all the dirt from mushrooms carefully and wash them clean.
- Heat the butter and oil in a large pan or skillet over medium-high heat.
- 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 garlic, 1 tablespoon rosemary, and parsley. Cook for a further 30 seconds, until fragrant.
- Season generously with salt and pepper. Sprinkle with remaining parsley and serve warm.
Nutrition Facts
Amount Per Serving
Calories: 193 | Total Fat: 28 % | Cholesterol:10 % | Total Carbohydrate: 1 % | Protein: 5 %
