These pan fried garlic mushrooms flavoured with rosemary and Parmesan cheese are a quick yet extremely delicious side dish, that will perk up any meal!
Can’t get enough of mushrooms? You will love these Stuffed Mushrooms with Cream Cheese and Prosciutto.
Mushrooms are nearly always the first thing that pops into my mind when I think of a side dish. I am sure it’s due to the fact that my mother was equally obsessed with them and passed the passion on to me.
Apart from eating mushrooms, one of my favourite activities are mushroom hunting or foraging as hip people call it these days.
This recipe uses regular chestnut mushrooms but if you can get your hands on wild mushrooms, you are in for even a bigger treat! Chanterelles and porcini are my favourites to use for a dish like this one.
Recipe Tips and Notes
- Pick mushrooms with deeper flavour like chestnut mushrooms, portobello mushrooms, porcini or chanterelles. If you are not able to source any of the ones listed, go for the regular white button mushrooms. You can still impart loads of flavour into your dish if you follow my tips.
- Frying the mushrooms in butter until golden is what gives them that fantastic flavour. The key is high heat and not overcrowding your mushrooms in a pan. Otherwise, they will steam instead of fry.
- Mushrooms are loaded with water, which they release as soon as you heat them. Seasoning them with salt encourages that. That is why I recommend waiting to salt the mushrooms until the end of the cooking time.
- Another important tip is to simply brush the dirt off the mushrooms instead of washing to keep them as dry as possible.
- Finally, add a herb of your choice to intensify the flavours! I used rosemary in my recipe but thyme is another personal favourite.
Favourite Side Dish Recipes:
- Roasted Asparagus and Radishes with Mustard Vinaigrette
- Lemon Garlic Green Beans
- Roasted Parmesan Broccoli with Sun-Dried Tomatoes
- Crispy Brussels Sprouts with Honey and Bacon
- 1 tbsp olive oil
- 2 tbsp butter
- 600g/21 oz white or chestnut mushrooms (brown button mushrooms) or wild mushrooms of your choice, sliced thickly
- salt to taste
- 1 tsp chopped fresh rosemary or ½ tsp dried rosemary
- 3 cloves garlic pressed
- 4 tbsp grated Parmesan plus more for serving
- 1 tbsp fresh parsley
- Brush any dirt off the mushrooms with a clean kitchen cloth, then cut them in half. Heat a large skillet with olive oil and butter, add the mushrooms cut side down first and season with chopped rosemary, fry the mushrooms without disturbing them for 3-4 minutes or until the mushrooms are golden. Then turn them over and let them cook for a few minutes longer.
- At the very end, add the pressed garlic and shake the pan, let the garlic cook for 30 seconds, then sprinkle the Parmesan all over the mushrooms and shake the pan again, so the cheese coats the mushrooms and fry for 30 seconds longer, then season with salt to taste. Take off the heat and serve with more grated Parmesan and chopped fresh parsley for garnish.