There is nothing better than pan fried mushrooms with garlic, especially if lots of butter is involved. It is a great breakfast dish (think thick slabs of toast topped with the mushrooms dripping with butter), for a side dish, for sandwiches and wraps and as part of tapas, mezze or a grazing plate.
They are so very easy to make and can be done in a jiffy. Any mushrooms or mix of mushrooms can be used – today we used the cute little baby King Oyster mushrooms.
Pan Fried Mushrooms in Butter with Garlic
Prepare your mushrooms as necessary. Larger ones may need slicing, the bottoms could need trimming. Any mushrooms can be used.
Slice 2 or 3 cloves of garlic.
Melt a large pat of butter in a saute pan over moderate heat. Add the garlic slices and the mushrooms and sprinkle generously with sea salt and pepper. Toss for 2 or 3 minutes until heated through.
Turn the heat down a little and cover, cooking until almost ready. Toss or stir the mushrooms regularly.
Remove the cover and turn the heat up and continue to cook the mushrooms until they have a little colour to them.
Optionally toss with finely chopped parsley.
Serve on slabs of toast or as a side dish, scooping up the buttery liquor at the bottom of the pan and pouring over the mushrooms. Or serve over noodles or with rice.
Or serve as part of a mezze, tapas or grazing plate.