If you’re looking to add a super easy and very flavorful veggie side to your repertoire try these garlic herb mushrooms!
They’re simply amazing and goes well with almost anything!
Try them…
- with steak (literally made for each other!)
- with meat or plant based patties (so so so good!)
- with grilled chicken
- with stews (works great as sort of a topping)
- in burgers and sandwiches – one of my favorite fillings!
- on bread – delicious on buttered toast or maybe with a bit of cheese
- with pasta dishes
- with rice
- with mashed and baked potatoes (sweet potatoes too)
- in salads (lovely mixed in root veggie slaws, kale salads or anything arugula)
- in Buddha bowls
- with avocado
- …with any random dish – an extra veggie side never really hurt, right?
PRO TIP! If you’re making these mushrooms and you also need to cook a steak, a patty or anything meat really – please (PLEASE) do yourself a favor and use the ‘steak pan’ to make the mushrooms. The mushrooms will absorb so much delicious flavor and will become even yummier! Bonus on less dishes too.
Garlic herb mushrooms
For an easy flavorful veggie side, try these garlic herb mushrooms!
Servings 2-4
Ingredients
- Ghee or extra virgin olive oil (chicken fat or duck fat are delish too)
- 5 cloves garlic, minced
- 1 lb / 450 g mushrooms, each mushroom quartered or cut in six pieces depending on size
- 1 tsp granulated garlic
- 10-15 sprigs of thyme (use only the leaves) or 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/4-1/2 tsp red chili flakes
- 1/2 tsp fine ground black pepper
- 1/2-1 tsp fine grain pink Himalayan salt or sea salt
Instructions
- Heat a skillet over medium heat.
- Add some ghee.
- Add garlic and cook for a couple of minutes.
- Add mushrooms. The mushrooms are going to soak up all the ghee, appearing very dry. Keep cooking! As the mushrooms cook further, they will soften and release a lot of liquid.
- Add spices and continue to cook mushrooms, stirring frequently, until almost all the liquid has evaporated and the mushrooms are nice and tender (but not soggy).
- Season to taste.
- Enjoy!
Storage and shelf life
- The garlicky mushrooms store well in the fridge for 4-5 days and they freeze well too!
Do you want to print the recipe for garlic herb mushrooms? I’ve got you!
Garlic herb mushrooms
For an easy flavorful veggie side, try these garlic herb mushrooms!
Servings 2 -4
Ingredients
- Ghee or extra virgin olive oil (chicken fat or duck fat are delish too)
- 5 cloves garlic, minced
- 1 lb / 450 g mushrooms, each mushroom quartered or cut in six pieces depending on size
- 1 tsp granulated garlic
- 10-15 sprigs of thyme (use only the leaves) or 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/4-1/2 tsp red chili flakes
- 1/2 tsp fine ground black pepper
- 1/2-1 tsp fine grain pink Himalayan salt or sea salt
Instructions
- Heat a skillet over medium heat.
- Add some ghee.
- Add garlic and cook for a couple of minutes.
- Add mushrooms. The mushrooms are going to soak up all the ghee, appearing very dry. Keep cooking! As the mushrooms cook further, they will soften and release a lot of liquid.
- Add spices and continue to cook mushrooms, stirring frequently, until almost all the liquid has evaporated and the mushrooms are nice and tender (but not soggy).
- Season to taste.
- Enjoy!
STORAGE AND SHELF LIFE
- The garlicky mushrooms store well in the fridge for 4-5 days and they freeze well too!
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