INGREDIENTS: 450g/1 lb mushrooms (button, cremini or portobella) 6 cloves garlic 1.5 tbsp unsalted butter 2 tbsp olive oil Parsley (or preferred herb) -Sauce- 1 tbsp light/regular soy sauce 1 tsp lime/lemon juice Minced garlic 1/4 cup water PROCESS: 1. Clean 450g/1 lb mushrooms. Wipe off dirt with a damp kitchen towel or give it a quick rinse and wipe away excess water immediately. A quick rinse will not make mushrooms soggy but soaking for a long time will 2. Trim the stalk and reserve for stock or add to this recipe. We want the mushrooms to be flat(ish) on both sides so they can brown evenly 3. Mince the garlic and finely chop herbs if using fresh 4. Prepare the sauce and keep aside for later 5. On high flame, heat a wide bottomed pan and add 2 tbsp of olive oil 6. When the oil is hot, add the mushrooms and spread them so they are all in contact with the pan. This is essential for them to get brown. Crowding the pan with mushrooms will make them release excess moisture and stop them from browning 7. After 1-2 mins, check if the mushrooms have browned and turn them over 8. Continue frying until the mushrooms are golden on all sides 9. Reduce flame to low and pour in the prepared sauce 10. Increase flame to medium and let the sauce reduce and coat the mushrooms 11. Add 1.5 tbsp unsalted butter and mix well. Salted butter might make the dish too salty as soy sauce contains salt 12. Garnish with preferred herb and switch off the flame 13. Serve these mushrooms warm with grilled meat, veggies, toast or omelette _______________________________________ SUBSTITUTES: • No fresh parsley? Substitute with fresh chives or green onion • No fresh herbs? Use 1 tbsp dried herb of your choice. Mix it with the sauce as it needs time to cook • No unsalted butter? Salted butter can be used but reduce soy sauce by half or the dish might be too salty • No soy sauce? Add salt to taste + 1/2 tsp sugar _______________________________________ TIPS: • The heat must be on medium high/high while cooking the mushrooms. Adjust heat depending on the size of your burner • Do not add salt(soy sauce) until the mushrooms have browned and caramelised. Adding salt too soon will release too much water and prevent browning • Use a wide bottomed pan so the moisture escapes quickly
The lighting, vibes, videography and the recipes themselves from this channel are absolutely astounding! The flavors you seem to choose for your recipes are all my favorites😍😍😋
Hi, I have made butter garlic mushrooms several times without soya, juice and parsley. I loved the detailing of your recipe though I am a cooking freak but an amateur in cooking mushrooms. I never paid attention that each and every ouece of mushroom should be in contact with the pan, neither thought of trimming the steam for it and never used a wide bottomed pan thinking that water will evaporate quickly. Besides, I never even realised that adding salt too quickly would prevent browning and that they should be cooked on medium-heat. Thank you for the valuable suggestions
Lovely. I made something similar this morning using tarragon and then finished the dish with a little cream. Had it with toasted French baguette drizzled with olive oil. Thanks for sharing. Your recipes are superb! Greetings from Ireland.
INGREDIENTS:
450g/1 lb mushrooms (button, cremini or portobella)
6 cloves garlic
1.5 tbsp unsalted butter
2 tbsp olive oil
Parsley (or preferred herb)
-Sauce-
1 tbsp light/regular soy sauce
1 tsp lime/lemon juice
Minced garlic
1/4 cup water
PROCESS:
1. Clean 450g/1 lb mushrooms. Wipe off dirt with a damp kitchen towel or give it a quick rinse and wipe away excess water immediately. A quick rinse will not make mushrooms soggy but soaking for a long time will
2. Trim the stalk and reserve for stock or add to this recipe. We want the mushrooms to be flat(ish) on both sides so they can brown evenly
3. Mince the garlic and finely chop herbs if using fresh
4. Prepare the sauce and keep aside for later
5. On high flame, heat a wide bottomed pan and add 2 tbsp of olive oil
6. When the oil is hot, add the mushrooms and spread them so they are all in contact with the pan. This is essential for them to get brown. Crowding the pan with mushrooms will make them release excess moisture and stop them from browning
7. After 1-2 mins, check if the mushrooms have browned and turn them over
8. Continue frying until the mushrooms are golden on all sides
9. Reduce flame to low and pour in the prepared sauce
10. Increase flame to medium and let the sauce reduce and coat the mushrooms
11. Add 1.5 tbsp unsalted butter and mix well. Salted butter might make the dish too salty as soy sauce contains salt
12. Garnish with preferred herb and switch off the flame
13. Serve these mushrooms warm with grilled meat, veggies, toast or omelette
_______________________________________
SUBSTITUTES:
• No fresh parsley?
Substitute with fresh chives or green onion
• No fresh herbs?
Use 1 tbsp dried herb of your choice. Mix it with the sauce as it needs time to cook
• No unsalted butter?
Salted butter can be used but reduce soy sauce by half or the dish might be too salty
• No soy sauce?
Add salt to taste + 1/2 tsp sugar
_______________________________________
TIPS:
• The heat must be on medium high/high while cooking the mushrooms. Adjust heat depending on the size of your burner
• Do not add salt(soy sauce) until the mushrooms have browned and caramelised. Adding salt too soon will release too much water and prevent browning
• Use a wide bottomed pan so the moisture escapes quickly
The lighting, vibes, videography and the recipes themselves from this channel are absolutely astounding! The flavors you seem to choose for your recipes are all my favorites😍😍😋
Thank you so much! So glad you enjoy my recipes 😍
@@breakthespice Welcome!! And I really really do😍😍❤️
This is right up my alley love mushrooms!
Hi, I have made butter garlic mushrooms several times without soya, juice and parsley. I loved the detailing of your recipe though I am a cooking freak but an amateur in cooking mushrooms. I never paid attention that each and every ouece of mushroom should be in contact with the pan, neither thought of trimming the steam for it and never used a wide bottomed pan thinking that water will evaporate quickly. Besides, I never even realised that adding salt too quickly would prevent browning and that they should be cooked on medium-heat. Thank you for the valuable suggestions
your recipes are so simple and videos so calming!
Thank you so much ❤️
Yay I'm so happy you're back, please keep making videos, your recipes are so simple and videos so calming! ✨💗
Thank you ❤️ so glad you enjoy them!
This recipe looks delicious! Love from Vermont
Thank you ❤️
I like your videos a lot. It has this calming vibe and makes me want to try cooking.
Thank you ❤️
Your videos are so calm and peaceful 💕
Thank you so much ❤️
Lovely. I made something similar this morning using tarragon and then finished the dish with a little cream. Had it with toasted French baguette drizzled with olive oil.
Thanks for sharing. Your recipes are superb! Greetings from Ireland.
Thank you ❤️ Finishing it with cream sounds delicious!
I have tried almost all your recipes...They are very delicious.
Thank you! So glad you tried and enjoyed them 😍❤️
Lovely channel you have. ❤️
Wow that looks delicious 😋 😍 😊
hi. Awesome videos. you mk the preparations feel so easy to prepare. plz continue posting videos. ur presentation is on point.
Thank you! Glad you enjoyed it ❤️
After somany days , mouthwatering mushrooms!!
so simple and quick 👍 thank you 🌹
can i use cream cheese instead of heavy cream
Where did you the ceramic white bowl
Mmmm, yummy!
Welcome back. We’ve missed you
Thank you 🥰❤️
Nom, nom. Welcome back!
Thank you ❤️
Superb ❤
There is so many things you can do with these mushrooms LOL❤❤❤❤❤
Lots of love to you... ❤️❤️ Keep posting 🧒
Thank you so much ❤️
This looks super yummy
Thank you ❤️
Food looks authentic on internet , how to taste it on internet ! Any taste software available ?
Haha I wish!
Mushroom heads😋😋 sooo sweaty
would cheddar/mozz combo go well with this
Welcome back 💕
Thank you ❤️
Wow 😮 really ?!?
Kitchen tour plz
You should be a little more descriptive with your recipe. I give this video a D+
👍🏼💜
👀...👍🔥😎🔥👍
🤩♥️🔥
😋😇