Buttery Garlic & Herb Baby Buttons
Baby button mushrooms cooked down with herbs, shallots, and garlic, in a combination of broth & wine. Finished with butter, they're glossy and deliciously addictive.
PREP TIME
15 minutes
COOK TIME
20 minutes
INGREDIENTS
13
Serves: 2
Ingredients
- 4 Tbsp4 Tbsp4 Tbsp Butter, Unsalted, Divided 3 Tb + 1 Tb
- .5 Tbsp.5 Tbsp.5 Tbsp Pepperoncini Peppers, Packed In Chili Oil
- 1 whole1 whole1 whole Extra Virgin Olive Oil, See Recipe
- 3 cloves3 cloves3 cloves Garlic, crushed & minced
- 1 sprig1 sprig1 sprig Rosemary, Fresh
- 3 sprigs3 sprigs3 sprigs Thyme, Fresh
- 1 whole1 whole1 whole Shallot, diced
- 227 grams227 grams227 grams Baby Button Mushrooms
- .66 cup.66 cup.66 cup White Wine, I used Pinot Grigio
- .25 cup.25 cup.25 cup Vegetable Broth, I used Pres Choice Plant-Based Chik'n
- 2 Tbsp2 Tbsp2 Tbsp Parsley, chopped
- 1 whole1 whole1 whole Himalayan Pink Salt, To Taste
- 1 whole1 whole1 whole Black Pepper, To Taste
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Begin heating the EVOO, pepperoncini, 3 Tbsp. butter, garlic, rosemary, and thyme, in a 10" skillet set to just about medium heat. Once heated, stir and let the skillet sizzle for 30 seconds - 1 minute without browning. Add the shallots and a good pinch of both salt & pep. Stir and let those cook for a couple of minutes before adding the mushrooms to the skillet. Season the mushrooms with salt & pep, stir, and let those go 3 - 4 minutes.
- Pour in the wine and let that bubble away as the mushrooms continue to cook. After reducing a bit, add the broth. The "sauce" will take about 10 minutes before it is reduced appropriately and the mushrooms are juicy and tender. Turn off the heat and add the remaining butter and parsley to the skillet. Toss to combine, taste, and season to your liking with salt & pepper.
- Serve the skillet on the table and everyone can either tuck directly in to that skillet, dragging those juicy mushrooms through that buttery wine sauce, or serve them up as a small side to a meal.
- I recommend serving the skillet up with some crispy bread for soaking up some of that buttery sauce. ENJOY!
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My Notes:
About This Recipe
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Coconut Free Egg Free GAPS Gluten Free Grain Free Keto Nut Free Pescetarian Shellfish Free Side Dishes Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 396 |
| Fat: | 34 g |
| Carbohydrates: | 28 g |
| Protein: | 14 g |
| Cholesterol: | 60 g |
| Sodium: | 337 mg |
| Fiber: | 2 g |
| Sugars: | 1 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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One response to “Buttery Garlic & Herb Baby Buttons”
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these look and sound absolutely divine!! love mushrooms 😍