Parsley and Garlic Mushrooms make for a delicious side dish! It’s affordable and can even be tossed into some fresh pasta.
We love mushrooms and our favorite way to serve them is with tons of parsley and garlic. Our parsley and garlic mushrooms recipe is a staple in our home and we enjoy it at least twice a week.
Mushrooms are great for bulking up a meal, but they can really shine on their own too. This can be served as a side dish or if you’d like you could even toss it in some spaghetti squash or pasta. There’s no wrong way to eat mushrooms and this way is a definite must try.
We consume garlic daily and this recipe is loaded garlic style! We chop up a ton of garlic and easily use a bulb or two in less than a week. You can sauté your mushrooms in olive oil, coconut oil, or even grass-fed butter. We prefer to use a tablespoon of grass-fed butter and once the mushrooms are cooked down if we’re serving with a starch we’ll add a bit of water to create a sauce. We highly suggest using the pasta water for the sauce (due to the starch content) so you can get a thicker sauce with the mushrooms instead of just plain water.
If you were serving for dinner we recommend adding a touch of balsamic vinegar or even some Worcestershire sauce. This time we were just enjoying the mushrooms with our breakfast. We like to sauté up a bunch of veggies like onions, peppers, mushrooms and even asparagus. We make a bunch of omelets and then load it up with tons of healthy veggies. The best way to start your day, what do you think? 🙂
We hope you enjoy our parsley and garlic mushroom recipe – it’s one of our favorites!
Parsley and Garlic Mushrooms
- 1 tablespoon butter
- 4 garlic cloves chopped
- 8 oz baby bella mushrooms sliced
- 1/3 cup water
- 1/2 teaspoon sea salt
- 1 teaspoon curly parsley chopped
- In a large skillet melt the butter and add in the garlic, mushrooms, water and sea salt.
- Cook down the mushrooms for about 10 minutes.
- Once fully cooked sprinkle with parsley and serve.