Mushroom Sauté with Lemon and Garlic
My kids are big mushroom lovers these days, which makes my husband and me happy because we love them. I decided to make this easy mushroom sauté with lemon and garlic recipe, and it turned out delicious! We all loved the lemony garlic flavor mixed with caramelized mushrooms and butter, and they were tasty and disappeared quickly. This easy sauteed mushroom recipe paired nicely with a juicy steak, mashed potato casserole, and roasted asparagus.
Mushroom Sauté with Lemon and Garlic
Ingredients:
- 1 tbsp olive oil (or butter)
- 16 oz cremini mushrooms, quartered
- Pinch of crushed red pepper flakes
- 1 clove of garlic, minced
- 1 tbsp butter
- 1 tbsp fresh lemon juice, more if desired
How to Make Mushroom Sauté with Lemon and Garlic
Heat the olive oil in a large skillet over medium-high heat. Add the quartered mushrooms and a pinch of crushed red pepper flakes to the hot pan and let them cook undisturbed for 2-3 minutes before stirring.
Stir them well with a spatula, then let them continue to cook for a few more minutes, or until golden brown.
Add the minced garlic and cook, stirring constantly, for 1 minute.
Add the butter and lemon juice, then mix to coat them evenly. Season with sea salt and freshly cracked pepper, to taste.
Serve immediately with additional lemon wedges. Enjoy.
Equipment
Ingredients
- 1 tbsp olive oil (or butter)
- 16 oz cremini mushrooms quartered
- Pinch of crushed red pepper flakes
- 1 clove of garlic minced
- 1 tbsp butter
- 1 tbsp fresh lemon juice more if desired
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the quartered mushrooms and a pinch of crushed red pepper flakes to the hot pan and let them cook undisturbed for 2-3 minutes before stirring.
- Stir them well with a spatula, then let them continue to cook for a few more minutes, or until golden brown.
- Add the minced garlic and cook, stirring constantly, for 1 minute.
- Add the butter and lemon juice, then mix to coat them evenly. Season with sea salt and freshly cracked pepper, to taste.
- Serve immediately with additional lemon wedges. Enjoy.
That’s awesome your kids love mushrooms… I did not like them when I was a kid and was such a pain about it! Nowadays? I would gobble up that whole bowl in a couple minutes!
Mushrooms are a favorite around here too, Pam. Lately I’ve been roasting them but I must admit, they may be one of the few vegetables I prefer sautéed. I’ve been preparing them with the hot pepper jelly I buy at Trader Joe’s however, you just can’t beat lemon and garlic. Personally, I like them in butter but, olive oil is a whole lot healthier, lol…
Thanks for sharing, Pam…
Love it!! Mushrooms! So good! 🙂
Absolutely divine pam.
Im a mushrooms lover and this combination is totally up to my taste.
Cheers,
Lia
I love sauteed mushrooms. This recipe looks great.
I wish my husband loves mushrooms. This looks really appetizing and healthy.
This sounds very tasty, and I can’t wait to try it! We love mushrooms, so I plan to serve this (as a side dish) the next time we cook steaks on our outdoor grill. I’ll serve these mushrooms with “T-Bone Steaks”, along with ‘loaded baked potatoes’, and a huge ‘tossed salad’ to accompany our meal. Thanks for a terrific recipe! ,
This is one of my favourite ways to enjoy mushrooms
I just made these for my wife who had a craving for salty lemon flavour, we also had Mushrooms in the fridge so this recipe was perfect as was the result. Thank you for sharing this.
Darren,
I’m so glad this recipe worked well for you and your wife. Thanks for letting me know!
-Pam