I’ve had this unhealthy obsession with mushrooms ever since I was a little kid. Most people, and most kids, flinch at the sight of cooked fungi, but not me. I’ve always loved its taste, texture, and earthiness.
My grandfather was the greatest steak master around. To this day, I’ve never had a better steak than the ribeyes my grandpa used to grill up. We’d always eat them with a baked potato and either a salad or these deliciously buttery mushrooms my grandma would cook on the stovetop. I always loved the juxtaposition of a meaty steak and the simplicity of the buttery mushrooms.
I had plans this weekend to cook barbecue chicken and needed something to go along with it. For some reason, these butter mushrooms popped into my head. I probably haven’t eaten them in 12 years! I didn’t have a recipe but I went by what I remembered most: butter, mushrooms, and garlic.
I browned the butter for this recipe to give it an even nuttier taste, then threw in this new seasoning I found at Trader Joe’s: Umami seasoning. Mushrooms are already umami-fied but this just doubled that savoriness.
The mushrooms took no time to cook up. In about 15 minutes I had my kitchen smelling like a buttery-garlic heaven. Delicious.
If you can’t find the Umami seasoning I had, have no fear. Just use regular ol’ salt and pepper to give the mushrooms a more classic taste. A dash of red pepper flakes might add a tasty punch, too, if you’re in for it.
Brown Butter Garlic Mushrooms
Earthy, garlicky, cooked mushrooms in a brown butter garlic sauce.
- 1 lb. whole white mushrooms, cleaned and stemmed (if you prefer)
- 3 cloves garlic, minced
- 1 stick butter
- 1 tsp. Umami seasoning
- salt & pepper
- Chopped fresh parsley, for serving
- Melt butter in a medium saucepan over medium heat. Continue to let the butter cook and bubble up until butter starts to brown. Add garlic and stir, cooking, for about 1 minute. Stir in mushrooms and coat with butter sauce.
- Cover and let mushrooms cook for 10-15 minutes or until browned and soft. Stir in umami seasoning, salt and pepper. Serve topped with chopped fresh parsley.
Melt butter in a medium saucepan over medium heat. Continue to let the butter cook and bubble up until butter starts to brown.
Add garlic and stir, cooking, for about 1 minute. Stir in mushrooms and coat with butter sauce.
Cover and let mushrooms cook for 10-15 minutes or until browned and soft. Stir in umami seasoning, salt and pepper. Serve.