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-250 grams white button mushrooms
-10 grams garlic cloves or 1 tablespoon finely chopped garlic
-2 tablespoons Butter – salted or unsalted
-1 teaspoon dried oregano or dried basil or dried herbs – can also add 2 teaspoons of fresh parsley or coriander leaves or fresh basil
-1/2 teaspoon black peppercorns – crushed or 3/4 to 1 teaspoon crushed black pepper – add as required
-Salt as required
- Firstly rinse or wipe the mushrooms and then chop them.
- On a low heat, add 2 tablespoons butter in a pan. Keep the heat to low, so that the butter does not get burnt.
Add the finely chopped garlic and sauté for about half a minute on low heat, till their raw aroma of garlic goes away.
- Now add the button mushrooms. Stir and saute them on a low to medium heat. Initially the mushrooms will leave lot of water.
- Continue to saute them till all the water evaporates.
- You can continue to sauté until the mushrooms turn a light golden or golden at the edges.
- Once all of the water has evaporated and the mixture looks dry, add the dried herbs, crushed black pepper and salt.
You can add any dried herb of your choice. I added 1 teaspoon dried oregano.
- Mix well. Switch off the heat.
Serve Garlic Butter Mushroom as is or accompanied with bread or any flat bread.
Rinse the mushrooms in water to remove any dirt logged on them.
If out of button mushrooms, you can use oyster mushrooms or shiitake mushrooms or cremini mushrooms.
For a vegan variation, use olive oil instead of butter.
Feel free to add your choice of fresh or dried herbs. If using fresh herbs, add about 2 teaspoons of them or as needed. You can use fresh herbs like coriander, basil, chives or parsley. You can even add mint leaves. If you have used salted butter, then add less salt to the dish.
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