Garlic Butter Sautéed Mushrooms
Savoury, tender, umami-packed morsels of Garlic Butter Sautéed Mushrooms make a great side dish for roasts and steaks, or topper for polenta or noodles.
- 1 cup unsalted butter 2 sticks
- 12 cloves garlic peeled and lightly smashed
- 3 sprigs fresh thyme plus 1 sprig for garnish
- 3 pounds sliced crimini or button mushrooms
- kosher salt
- black pepper
Melt the butter in a high-sided sauté pan over medium low heat. Add the garlic and thyme, drop the heat to low, and cook for about 10 minutes, or until the butter is fragrant and clarified, and the garlic is is tender, swirling frequently. Use tongs or a fork to transfer the garlic cloves and thyme sprigs to a bowl.
Raise the heat to high and add about 1/3 of the mushrooms to the pan. Sprinkle a couple of pinches of kosher salt over the mushrooms and toss to coat with the butter. Cook without stirring for about 3 minutes, or until the bottoms of the mushrooms are golden brown. Stir again and use a spoon to push the mushrooms out to the perimeter of the pan, creating an open space in the center of the pan. Add another third of the mushrooms along with another pinch of salt and cook without stirring for 2 minutes. Once again, move the mushrooms to the outer edge of the pan, creating a space in the center. Add the remaining mushrooms with another pinch of salt. Cook for 2 minutes without stirring.
After 2 minutes, stir the contents of the pan thoroughly. Sauté the mushrooms for another 5 minutes, stirring frequently, or until the mushrooms are tender. If the liquid from the pan begins to evaporate before the mushrooms are tender, lower the heat to to medium.
Pull the leaves from the remaining sprig of thyme and stir into the mushrooms. Serve hot.
Calories: 165kcal | Carbohydrates: 5g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 40mg | Sodium: 9mg | Potassium: 524mg | Sugar: 1g | Vitamin A: 485IU | Vitamin C: 1.3mg | Calcium: 31mg | Iron: 0.5mg