Buttery Garlic Mushrooms

This is a tribute to my mother in law Victoria, a true masterchef and my mother Helga, comfort food specialist. Included are all the recipes they prepared, some original recipes from professional chefs, my own creations/favorites, and several entries on knowledge I collected over the years about health/nutrition/medical conditions/home remedies. You will find answers to every common health issue browsing through my collection.

Side Dish - Poultry Stuffing - Cheese Platter Side - warm Salad base/ingredient

Mushrooms 1 lb (Button/Crimini)

Butter 4 Tbs (unsalted)

Olive Oil 1 Tbs

note: prevents butter from burning + gets outside crispy

Garlic 4 cloves (minced)

Parsley 4 Tbs (chopped)

note: set aside 1 Tbs to sprinkle over dish after cooking

Thyme 1 Tsp (chopped)

S+P

subheading: Optional:

Onion ½ (chopped) green, red, yellow,white

White Wine 2 Tbs (dry)

Herbs Oregano, Rosemary, Basil, etc.

Clean mushrooms

remove loose dirt/debris (wipe each mushroom w/damp paper towel) + rinse w/cold water (gently, DON'T soak-absorbs water like sponge+won't brown during cooking) + pat dry (paper towel)

Heat the butter + oil (medium-high heat)

Sauté onion until soft/glazed (aprox. 3 min)

Add mushrooms (cook aprox. 4 to 5 min until golden/crispy on edges)

Add wine (cook aprox. 2 min which thickens/reduces sauce slightly)

Gently stir in herbs + garlic (cook BRIEFLY 30 seconds, until fragrant)

Season w/salt+pepper (generously to taste)

Sprinkle w/remaining parsley + serve warm

by: Cafe Delites

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