Easy Mushroom Recipe – Garlic Herb Butter & Coriander Flavors

Last Updated on 6 months ago by Neha Deshmukh

Easy Mushroom Recipe – Garlic Herb Butter & Coriander Flavors

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful side dish that comes together in minutes. This easy mushroom recipe is exactly that. It’s become a weeknight staple in my kitchen – seriously, I make it at least once a fortnight! The combination of garlic, herbs, and a touch of coriander is just divine. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just another mushroom recipe. It’s unbelievably simple, ready in under 15 minutes, and packed with flavour. Plus, it’s incredibly versatile. It’s fantastic as a side with dal-chawal, roti, or even alongside a Western-style grilled chicken or fish. Honestly, it’s a little slice of comfort on a plate.

Ingredients

Here’s what you’ll need:

• 1 cup mushrooms, sliced (about 150g)
• 1 tablespoon butter (14g)
• 1 tablespoon garlic, minced (about 5g)
• 1 teaspoon crushed pepper (5ml)
• 1 teaspoon mixed herbs (5ml)
• 1 tablespoon coriander leaves, chopped (5g)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Mushrooms: I usually use button mushrooms for this recipe because they’re readily available and have a lovely mild flavour. But feel free to experiment! Shiitake, oyster, or even a mix of wild mushrooms would be amazing.
• Butter: You can use salted or unsalted butter – it’s really up to you. If you’re using salted butter, you might want to go a little easy on the added salt later.
• Mixed Herbs: I love using an Italian herb blend, but any good quality mixed dried herbs will work beautifully. You can even add a pinch of dried thyme or rosemary for extra depth.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, give your mushrooms a good rinse and then slice them thinly. Not too thick, we want them to cook quickly and evenly.
2. Melt the butter in a pan over low heat. We don’t want to brown the butter, just melt it gently.
3. Add the minced garlic and sauté for about 2 minutes, until it’s golden and wonderfully aromatic. Keep a close eye on it – burnt garlic is no fun!
4. Now, toss in the sliced mushrooms. Sauté for a minute, then let them cook undisturbed for another minute. This helps them get a nice sear.
5. Continue cooking until the mushrooms release their water and the liquid evaporates. This is key to getting that lovely, concentrated mushroom flavour.
6. Finally, add the crushed pepper, mixed herbs, and salt. Give everything a good mix, and then toss in the chopped coriander leaves. Sauté for one final minute, and that’s it!

Expert Tips

A few little things I’ve learned over the years:

• Don’t overcrowd the pan! If you have too many mushrooms, cook them in batches. Overcrowding will steam them instead of sautéing them.
• Low and slow is the way to go. Cooking the mushrooms over low heat allows them to develop a richer flavour.
• Fresh coriander is best, but if you only have dried, use about 1 teaspoon.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level Adjustment: Add a pinch of red chilli flakes or a finely chopped green chilli for a little heat. My friend, Priya, loves to add a generous pinch of Kashmiri chilli powder for colour and a mild warmth.
• Regional Indian Mushroom Variations: A dash of garam masala towards the end of cooking adds a lovely Indian touch. Or, try adding a squeeze of lemon juice for a tangy twist.
• Vegan Adaptation: Simply swap the butter for a plant-based butter alternative. It works beautifully!

Serving Suggestions

This mushroom dish is incredibly versatile. Here are a few of my favourite ways to serve it:

• With a simple dal-chawal (lentils and rice).
• As a side with roti or naan.
• Alongside grilled chicken, fish, or paneer.
• Even stirred into pasta!

Storage Instructions

If you happen to have any leftovers (which is unlikely!), store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave.

FAQs

Let’s answer some common questions:

• Is this recipe suitable for beginners? Absolutely! It’s one of the easiest recipes you’ll ever make.
• Can I use different types of mushrooms? Yes, definitely! Feel free to experiment with your favourites.
• How can I make this dish less oily? Use less butter, or cook the mushrooms in a non-stick pan with a little water or vegetable broth.
• What is the best way to store leftover mushrooms? In an airtight container in the refrigerator for up to 2 days.
• Can I prepare the mushrooms ahead of time? You can slice the mushrooms a few hours in advance and store them in the refrigerator in a sealed container. Just pat them dry before cooking.

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below. Happy cooking!