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Recipe from Simpler Savory

The recipe

Best Low Carb Garlic Butter Mushrooms

Prep
10 min
Cook
15 min
Total
25 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
150

2× the original author values. Recipe yield: 4 servings.

calories
300

3× the original author values. Recipe yield: 4 servings.

calories
450
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 1.5 pounds cremini (baby bella) mushrooms — cleaned; halved or quartered if large
  • 1 tablespoon olive oil — helps prevent butter from burning
  • 3 tablespoons unsalted butter — or salted; adjust salt to taste
  • 4 cloves garlic — minced
  • 0.75 teaspoon kosher salt — plus more to taste
  • 0.5 teaspoon black pepper — freshly ground
  • 0.25 teaspoon red pepper flakes — optional, for heat
  • 2 tablespoons fresh parsley — chopped; or use thyme and/or chives
  • 1 teaspoon lemon juice — fresh; a small squeeze to brighten
  • 1 tablespoon unsalted butter — optional, to swirl in at the end for shine
  • 1 teaspoon Worcestershire sauce or tamari — optional, for extra depth

Instructions

  1. Rinse mushrooms briefly in a colander, shake off water, then pat very dry until matte; halve or quarter larger ones for even cooking.
  2. Place a large skillet over medium-high heat until a drop of water skitters across the surface.
  3. Add olive oil, then 3 tablespoons butter; let foam subside and butter smell nutty.
  4. Add mushrooms in a single, uncrowded layer (work in batches if needed). Let them sit undisturbed 3 to 5 minutes to brown.
  5. Shake the pan and turn mushrooms; when golden in spots, season with kosher salt, black pepper, and red pepper flakes (if using).
  6. Reduce heat to medium. Make a small well, add minced garlic, and cook 30 seconds until fragrant, then toss to coat mushrooms.
  7. If desired, splash in Worcestershire or tamari and toss until glossy.
  8. Off heat or over low heat, stir in parsley (or thyme/chives) and a small squeeze of lemon juice; taste and adjust salt.
  9. For extra sheen, swirl in the optional final tablespoon of butter until melted and clingy.
  10. Serve immediately while caps are tender and edges lightly crisp; great with steak, roast chicken, salmon, eggs, or low carb sides.
  11. Cool completely, then refrigerate in an airtight container up to 4 days (or freeze up to 2 months).
  12. Reheat in a skillet over medium heat with 1 teaspoon water, 2 to 3 minutes until hot and glossy; or microwave in 30-second bursts, stirring.

Notes

Store cooled mushrooms airtight up to 4 days. Reheat in a skillet over medium heat with a teaspoon of water until hot and glossy. To freeze, pack airtight up to 2 months; thaw overnight, then re-sear in a hot pan to restore browning.

Source: https://simplersavory.com/best-low-carb-garlic-butter-mushrooms/