Any garlic mushroom recipe would make me happy, but these garlic-infused chestnut mushrooms are simply amazing. The dish will take literally minutes to prepare and is truly delicious.
Mushrooms, those earthy and versatile wonders of the culinary world, have a secret ingredient that elevates their taste to a whole new level: garlic.
In this recipe, I delve into the delectable world of sauteed garlic mushrooms, where the pungent aroma and robust flavor of garlic meets the rich, umami goodness of mushrooms. Whether you're a seasoned chef or a novice in the kitchen, these garlic-infused mushrooms are sure to become a favorite addition to your culinary repertoire.
- chestnut mushrooms or cremini mushrooms
- olive or coconut oil
- turmeric powder - this is optional but adds extra goodness
- Himalayan salt - use a healthy untreated salt for best results
- freshly ground black or white pepper (to taste)
- fresh parsley (to garnish)
Variations and Substitutions
- Mushrooms - use any kind you may like, exotic mushrooms work very well well with this recipe. I love using oyster mushrooms too for this recipe. Soo delicious!
- Salt - use any healthy untreated salt like Celtic, kosher or Himalayan
- Turmeric - makes a nice addition to this recipe, and adds goodness
How to serve garlic mushrooms?
I make this as a side to any meat and I don’t know why but we particularly like this as a side to beef, a perfect combo.
Mushrooms, oh mushrooms, I can eat mushrooms all day long, every day. They are so good and versatile. The beauty is that they are available all year round so I am never short of fungi, and always have plenty in my fridge.
I know I like them with beef but truthfully they can be a side dish and can get combined with almost anything needless to say they can comfortably be a dish on their own. My kids really love those with a lovely homemade polenta - so nice, they really know what and how to eat those two.
These garlic-infused mushrooms make a fab side to a BBQ!
I chose to cook the chestnut or cremini type of mushrooms, I like them more than the white cup ones, they taste better, and they are nuttier.
I sometimes go for oyster mushrooms which I adore.
king oyster mushrooms
Morel mushrooms - a specialty that I grew up eating - are simply unbelievable.
Use whole button mushrooms
I also love adding some meat to it with a dash of cream and onion - see this creamy chicken and mushrooms for a super delicious recipe, something for meatarians too, truly yummy or not try this vegan mushrooms and polenta.
Other mushroom recipes to enjoy
Let's get cooking this delicious hocus pocus super easy garlic-infused mushrooms.
Garlic infused mushrooms
- chopping board
- 500 g chestnut mushrooms (17.64 oz) (organic)
- 1 large garlic clove
- ½ tablespoons olive or coconut oil
- ¼ teaspoons turmeric powder
- 1 pinch Himalayan salt (pink)
- ground pepper (to taste)
- 10 sprigs fresh parsley (to garnish)
- Wash the mushrooms thoroughly and chop them into the desired size.
- Place a nonstick pan over medium heat and put in the chopped mushrooms with some salt, freshly ground pepper, and turmeric powder. Cook for about 12-15 min until water has all run out.
- Crush and chop the garlic, add it to the mushrooms along with the olive or coconut oil, and cook for a further 2 minutes tossing occasionally.
- Remove from heat, sprinkle some parsley on top, crush some pepper, and enjoy.