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Garlic herb mushrooms

For an easy flavorful veggie side, try these garlic herb mushrooms!
Servings 2 -4


  • 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


  • 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!


  • The garlicky mushrooms store well in the fridge for 4-5 days and they freeze well too!