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Mushroom Sauté with Lemon and Garlic

Mushroom Sauté with Lemon and Garlic

My kids are both big mushroom lovers these days which makes my husband and me happy because we love them. I decided to saute a bunch of cremini mushrooms with some lemon and garlic. They turned out delicious! We all loved the lemony garlic flavor mixed with the caramelized mushrooms and a bit of butter. They were delicious and disappeared quickly.

Mushroom Sauté with Lemon and Garlic

How to Make Mushroom Sauté with Lemon and Garlic

Heat the olive oil in a skillet over medium-high heat. Add the quartered mushrooms and a pinch of crushed red pepper flakes to the hot pan and let them be for 2 minutes before stirring them. 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 evenly. Season with sea salt and freshly cracked pepper, to taste. Serve immediately with additional lemon wedges. Enjoy.

Mushroom Sauté with Lemon and Garlic

 

 

Mushroom Sauté with Lemon and Garlic

 

Yield: 4

Total Time: 10 minutes +/-

Ingredients:

2-3 tsp olive oil
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

Directions:

Heat the olive oil in a skillet over medium-high heat. Add the quartered mushrooms and a pinch of crushed red pepper flakes to the hot pan and let them be for 2 minutes before stirring them. 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 evenly. Season with sea salt and freshly cracked pepper, to taste. Serve immediately with additional lemon wedges. Enjoy.

 

Recipe and photos by For the Love of Cooking.net

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10 Comments

  1. 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!

  2. 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…

  3. 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! ,

  4. 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.