Brown Butter Garlic Mushrooms (Edit recipe)

These brown butter garlic mushrooms are the perfect addition to any table, not just for the holidays! The flavor combination is unbeatable!

5 minutes

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	176
Fat:	16 g
Carbohydrates:	4 g
Protein:	11 g
Cholesterol:	40 g
Sodium:	379 mg
Fiber:	1 g
Sugars:	0 g
Calculated per serving.

by Christina

View original recipe

Serves: 6

Ingredients

.5 cup Unsalted Butter, cut into slices (1 stick butter)
24 oz Baby Bella Mushrooms, cleaned & quartered
1 tsp Garlic, minced
.5 tsp Thyme, minced, fresh
.25 tsp fresh Rosemary, minced
.25 tsp Sage, minced, fresh
1 tsp Salt
.75 tsp Black Pepper, freshly ground

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Process

Cook Mode

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

Place the pieces of butter in a light-colored pan over medium heat. Once the butter melts, start to stir the butter and it will begin foam and sizzle around the edges. Keep stirring. After about 5-10 minutes, the butter will start to turn golden brown and the milk solids will sink to the bottom of the pan. It will smell buttery, butty, and rich.
Immediately add the mushrooms, garlic, thyme, rosemary, and sage. Allow to cook for about 10 minutes until the mushrooms release their liquid and it begins to disappear. Add the salt and pepper.
Serve immediately. The mushrooms stay fresh in the refrigerator for up to 5 days. Heat in the microwave for 2-3 minutes or over medium heat for 5 minutes.

Notes

Make Ahead Instructions: The mushrooms can be quartered up to 3 days in advance. Store in an airtight container. Cooked mushrooms can be made up to 3 days in advance and re-heated for 2-3 minutes when ready to eat.
Butter: If using salted butter, omit the additional salt.
Spices: If you don't have fresh rosemary, sage, or thyme, you can use ¼ teaspoon of dried of each.