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Recipe

Pan-Roasted Garlic-Butter Mushrooms

ByJulissa Roberts April/May 2016 Issue
Scott Phillips

Servings:4 as a side dish

This quick side dish coaxes amazing flavor out of mushrooms with the oven’s high heat and the addition of a few simple ingredients. Serve with steak or braised chicken.

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  • 3 Tbs. unsalted butter
  • 2 Tbs. canola oil
  • 1 lb. cremini mushrooms, trimmed and halved, if large
  • 4 cloves garlic, minced
  • 4 Tbs. fresh flat-leaf parsley, chopped
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. dry white wine
  • 1 tsp. fresh lemon juice

Nutritional Information

  • Calories (kcal) : 180
  • Fat Calories (kcal): 140
  • Fat (g): 16
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 25
  • Sodium (mg): 150
  • Carbohydrates (g): 6
  • Fiber (g): 1
  • Sugar (g): 2
  • Protein (g): 3

Preparation

  • Heat the oven to 450°F.
  • In an oven-safe 12-inch skillet, heat the butter and canola oil over medium-high heat. Add the mushrooms, garlic, 2 Tbs. of the parsley, 1/2 tsp. salt, and 1/4 tsp. pepper. Cook, stirring, until lightly browned, about 3 minutes. Add wine and transfer to the oven. Roast until tender, about 8 minutes. Stir in lemon juice and the remaining 2 Tbs. parsley.

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