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You don’t have to drown the mushrooms with butter to have a delicious and flavorful outcome. All you need is to have the right elements to complement them.
Mushrooms are good for you, but for some strange reasons so many people actually don’t like them. Not my family. We love mushrooms; cooked or not, we eat them. Mushrooms are great addition in any salad. They are high in chromium, an important mineral that helps aid with weight loss. It helps maintain normal blood glucose level. You can find out the many health benefits of button mushrooms here.
I was glad that I didn’t have the one ingredient I needed to cooked this mushrooms tonight. Otherwise, I wouldn’t have discovered that thyme is the best substitute. Thyme has this intoxicating mint scent that I love so much. I was thinking, if it’s flavorful enough with steak, I am sure it would be great with mushrooms too. I was right. It’s actually the best element to complement the mushrooms than parsley. The thought of mushrooms, roasted garlic, onions and thyme sauteed in butter and olive oil seasoned with salt and pepper just makes me drool. Can you imagine a large serving bowl full of these flavorful baby petite button mushrooms sprinkled with more fresh thyme and lemon zest? This delicious mushroom recipe made it in my “party food” list. They’re just too good to pass up.
A very good variation to this recipe to is to combine all ingredients and roast the mushrooms in the oven. You can also use the elements used in this recipe for chicken and beef. A very delicious meal for the entire family to enjoy. I will have to try it some time and will update this post later on.
Ingredients:
- 12 oz. cleaned baby petite button mushrooms or baby Bella mushrooms
- 1/2 tablespoon fresh thyme, plus more for garnish
- 5 cloves garlic, finely chopped
- 1/4 cup chopped onions
- 1 tablespoon butter
- 1 tablespoon olive oil
- zest of 1 lemon, divided
- 1/2 lemon, juiced
- salt and pepper to taste
- lemon for garnish
Preparation Methods:
- Heat a skillet over medium heat and coat with olive oil when hot. Add the butter. Swirl the skillet for the oil and butter to combine.
- Saute garlic and onions until garlic turns lightly brown and onion are translucent.
- Add the mushrooms, thyme, and 1/2 of the lemon zest. Season with salt and pepper. Stir-fry to combine. Leave and do not stir until mushrooms turn brown.
- Add the fresh lemon juice. Stir-fry until well combined. Garnish with lemon slices and fresh thyme and lemon zest. Serve warm.
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