I used to absolutely hate mushrooms. I would pick the tiniest piece of one out of whatever it was in, with utter disdain. Then one day I liked them. I don’t remember what I ate, or who made them, but out of the blue, I decided to like them. I’m so glad I did.
I think a lot of it is in your head though. You hate something for so long you just assume you still hate it. But then one day you decide to try it in a new light and you can suddenly realize that it actually is great, and you were missing out all along. A lot of people don’t like mushrooms. Kids especially. When my son was younger he would eat mushrooms like it was his job. He loved them. Then one day he didn’t. I’m waiting for the day he randomly decides to like them again, because I don’t just make mushrooms. I make mmmmmmmushrooms.
There are probably 1,325,223,098 recipes out there for butter and garlic fried mushrooms, with a little twist of something different for each one. And really, they are all good. This is one version of how I like to make mine, and we eat them all up happily, in front of Judah, because then we don’t have to split it up into three portions and share.
This is a small portion recipe for two people. Double or triple the recipe if needed. It’s forgiving and you can do it by sight for a lot of it. This is a beautiful side dish to suppertime meal!
16 cremini mushrooms, whole
½ tablespoon of extra virgin olive oil
1 tablespoon of salted butter
1-2 tablespoons of cooking marsala
Juice of ½ a fresh lemon
1 tablespoon of fresh chopped basil
½ tablespoon of finely minced garlic
Salt & pepper to taste
Wash mushrooms and then dry with a paper towel very well. Heat up a cast iron skillet with the oil and butter on medium heat. When hot, add the mushrooms (you should have a sizzle going). Let them cook, turning them occasionally for about 5 minutes until they are just starting to get golden.
Pour in the cooking marsala and let it brown for another 5 minutes, turning mushrooms occasionally. After 10-12 minutes, the mushrooms should be browned and crisp and golden.
Add the juice of ½ a lemon, the basil, garlic and salt and pepper to taste, and stir. Let it sizzle for one more minute to combine the additional flavor. Serve immediately.
Here’s how they turn out:
I went with cremini mushrooms this time, but white button mushrooms work just as well. I do think cremini mushrooms have a little better flavor however. I cleaned them and dried them very well. Also, this is a small portion. About 16 mushrooms. This is just a side dish for my husband and myself, so if you are making more, just double or triple the recipe to taste.
Heat up your oil and butter in a cast iron pan. We are using oil and butter here because butter can burn, and the oil helps to make sure that does not happen. Also, I recommend cast iron when wanting a nice golden, crispy sizzle to something like mushrooms.
Once it’s nice and hot, throw in your mushrooms and stir them around maybe every minute or two, and let them get a nice golden sizzle going. About 5 minutes or so.
When they start to get a little color on them, you can add in your cooking marsala. This is optional of course, but the flavor it adds is outstanding. It will really sizzle up in the pan once you add this, so please be careful, and make sure your little ones are not too close. It will start to reduce very quickly and then really start to brown up for you now. Let it go for another 4-5 minutes, moving them a little, but only about every minute or so. Don’t stir constantly.
Now they are starting to look almost perfect.
About 5 minutes later, and a little more golden sizzle, I finished them off by squeezing in the lemon juice, minced garlic and basil. Then a pinch of salt and pepper. I stirred to combine, let it heat up with those new flavors for an additional minute and then turned the heat off.
Perfect. Such an easy side dish, packed with flavor. They look fancy when served in a beautiful serving dish on your table, and like they were so much more complicated to make than they really were. Just a few simple ingredients and you can make your mushrooms taste better than any fancy restaurant. And that’s how these taste, honestly. So rich from the butter and marsala, with a tangy punch from the lemon and garlic, and the fresh basil just sends it over the top.
Vegetables don’t have to be boring. Actually, wait…..let me rephrase that. Fungi doesn’t have to be boring.
– The Homesteaders Wife