Garlic Shiitake Mushrooms
Prep Time
5 Min
Cook Time
10 Min
Total
15 Min
Servings
4
About The Recipe
Melt-in-your mouth garlic mushrooms can be enjoyed as a wonderful side or an addition to a savory entree. Sauteed mushrooms are a fantastic side to Roast Chicken, or with a juicy Steak. They are so versatile, you can even stuff mushrooms inside chicken breasts! Or keep it simple and serve them on your toasts (or garlic bread).
Normally, garlic mushrooms are cooked in butter and garlic, hence the name of the recipe. However, you will love the extra ingredients we add even more! Because an extra kick of flavour never hurt anyone!
Benefits of Shiitake Mushrooms
There has been a great deal of research done that provides some promising results highlighting the potential for Shiitake mushroom’s properties to aid in heart health, boost the immune system, contain anti-cancer properties and promising antifungal, antibacterial and antiviral effects. Shiitake continues to hold the top spot as the most popular culinary mushroom worldwide. While they are delicious, they also provide fiber, B vitamins, minerals, polysaccharides, terpenoids, sterols, lipids, beta-glucans, and many of the same amino acids found in meat.
Ingredients
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 an onion chopped (optional)
- 1 pound (500 g) Shiitake mushrooms sliced or whole
- 2 tablespoons dry white wine* (optional)
- 1 teaspoon fresh thyme leaves chopped
- 2 tablespoons chopped fresh parsley
- 4 cloves garlic minced
- Salt and pepper to taste
Instructions
- Heat the butter and oil in a large pan or skillet over medium-high heat.
- Sauté the onion until softened (about 3 minutes).
- Thoroughly wash and paper towel dry your mushrooms and cook for about 4-5 minutes until golden and crispy on the edges.
- Pour in the wine and cook for 2 minutes, to reduce slightly.
- Stir through thyme, 1 tablespoon of parsley and garlic. Cook for a further 30 seconds, until fragrant.
- Season generously with salt and pepper (to your taste).
- Sprinkle with remaining parsley and serve warm.
Notes
*Use a good quality dry white wine, such as Pinot Gris, Chardonnay, or a Sauv Blanc.
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