Pan-fried mushrooms with butter and garlic – Vegetarian

If you’re a mushroom lover, this recipe is basically your happy place. Imagine golden-brown mushrooms sizzling in a pan, soaking up all the garlicky, buttery goodness until they’re juicy, tender, and bursting with flavor. Yeah, it’s that kind of delicious.

This dish is quick to whip up and totally foolproof—perfect as a side, on toast, or just straight from the pan (no judgment here). Whether you’re a vegetarian or just looking to add more veggies to your meals, this recipe is a must-save. Grab your skillet, your favourite mushrooms, and let’s make your kitchen smell amazing!

Ingredients: (for 2 servings)

• 600 g mushrooms (I used brown champignons)
• 50 g butter (For the vegan version of the recipe, use olive oil instead of butter.)
• a sprig of fresh thyme
• a few sprigs of fresh parsley
• a small head of garlic (I used about 6-7 cloves, you can use more or less to taste)
• salt + pepper

Preparation:

Give the mushrooms a quick rinse under cold water, then gently pat them dry and wipe off any leftover dirt with a paper towel. Slice them up. Next, peel the garlic and chop it finely. Rinse your greens and chop those up too — nice and small.

Heat a large wok (or any big pan) over high heat and melt the butter. Once it’s all melted and bubbling, toss in the sliced mushrooms. Keep the heat high and stir them often — you want all that moisture to cook off completely. The goal here is to get the mushrooms golden and slightly crispy around the edges, not soft and soggy. So no turning down the heat – let them sizzle!

Once they’re beautifully browned and the pan is dry, turn off the heat. Stir in the chopped garlic, fresh herbs, and season with salt and pepper to taste. Give everything a good mix, and that’s it – you’re done! 😊

Serve with steak or any other meat dish, or as is, perhaps with a salad for a vegetarian option.

If you try the recipe, let me know how you liked it! 😊

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