Buttery Herbed Mushrooms Recipes

HERBED MUSHROOMS WITH WHITE WINE

Steps:

• Heat the oil in a skillet over medium heat. Place mushrooms in the skillet, season with Italian seasoning, and cook 10 minutes, stirring frequently.
• Mix the wine and garlic into the skillet, and continue cooking until most of the wine has evaporated. Season with salt and pepper, and sprinkle with chives. Continue cooking 1 minute.

GARLIC BUTTER HERB STEAK AND MUSHROOMS

Steps:

• In a large cast iron skillet over medium-high heat, add olive oil and butter, mushrooms, garlic, thyme, rosemary, and oregano. Cook for about 3 minutes or until tender. Remove and set aside on a plate.
• Turn the skillet to high heat. Add the steaks. Cook on each side for 3 minutes or until outside is browned. Reduce heat to medium-high. Cook the steaks to the desired doneness. Mine took about 10 minutes flipping 3 times to get a medium well.
• Right before the steaks are done, make the garlic butter compound. Mix the butter, garlic and fresh chopped herbs. Slather on top of steaks. Add the mushrooms back to the pan and heat through and let the butter melt into the steaks.

GARLIC MUSHROOMS

Steps:

• Heat the butter and oil in a large pan or skillet over medium-high heat.
• Sauté the onion until softened (about 3 minutes).
• Add the 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.

BUTTERY HERBED MUSHROOMS

Steps:

• Set the Instant Pot to Sauté. Add the butter and when it starts to foam add the garlic and mushrooms. Cook, stirring occasionally, for 5 minutes.
• Meanwhile, set aside 2 tablespoons of the parsley. Place the remaining parsley, oregano leaves, and thyme leaves on a cutting board. Run a sharp knife several times through the herbs to chop them together. Push them into a pile and roughly chop them once more.
• Add the chopped herbs to the mushrooms and stir well. In a small bowl, whisk together the broth, salt, pepper, and marjoram (if using). Pour the broth mixture over the mushrooms. Press Cancel. Secure the lid and turn the steam release valve to Sealing. Press the Pressure Cook or Manual button and set the cook time to 5 minutes.
• When the Instant Pot beeps, carefully switch the steam release valve to Venting to quick-release the pressure. When fully released, open the lid. Use a slotted spoon to transfer the mushrooms to a serving bowl.
• Press Cancel and then Sauté. Taste the cooking liquid and adjust the salt and pepper. Bring the liquid to a boil and cook, stirring frequently, for 3 to 5 minutes to slightly thicken the liquid. Press Cancel.
• Very carefully pour or ladle the hot liquid over the mushrooms. Garnish with the reserved parsley. Serve hot or at room temperature.

ROASTED MUSHROOMS IN GARLIC BUTTER

Steps:

• Preheat the oven to 425 degrees F. Coat a sheet pan with cooking spray.
• Arrange the mushrooms in a single layer on the sheet pan.
• In a small bowl, whisk together the butter, garlic, Italian seasoning, olive oil, salt and pepper.
• Drizzle the butter mixture over the mushrooms. Toss to coat evenly.
• Place the pan in the oven and cook for 15-20 minutes or until mushrooms are tender, stirring once halfway through the cook time.
• Sprinkle with fresh herbs, then serve immediately.