A simple dish of garlic mushrooms made in the skillet is spiced up to your taste with sriracha. Serve as an appetizer or side dish.
For this dish, using small button mushrooms that you can just clean is easiest, but if you can’t find them, medium-size white or brown (cremini, aka baby bella) mushrooms are fine — clean them well, stem them, and slice.
Combine two different mushrooms: You can can use one kinds of mushrooms, of course, or combine two varieties if you’d like — white and brown, or brown and shiitake (stemmed and sliced) or other.
To serve: Serve this yummy garlic mushroom dish as an appetizer with fresh bread, or as a side dish. If you’d like to bulk it up a bit, once the mushrooms are done, add 4 to 5 ounces of baby spinach or arugula to the skillet, wilt down, and stir in with the mushrooms.
- 16 ounces mushrooms (see Note for varieties)
- 1 teaspoons olive oil
- 3 to 4 cloves garlic, minced
- 2 tablespoons teriyaki sauce, or to taste
- Splash of lemon juice
- Pinch of curry powder
- 1 teaspoons sriracha, or to taste
- 1/4 to 1/2 cup coarsely chopped parsley
- No matter what kind of mushrooms you’re using, clean them well. If not using small button mushrooms, slice the mushrooms or cut them in half. Remove any tough or gnarled stems.
- Heat the oil in a medium skillet. Add the garlic and sauté over low heat for a minute or two, until golden.
- Add the mushrooms and just enough water to keep the skillet moist. Cook over medium heat until the mushrooms wilt a bit, about 3 to 4 minutes.
- Drain off all liquid from the skillet, then return to the heat. Stir in the teriyaki sauce and turn up the heat to high. Cook briefly, just until the mushrooms are nicely glazed and starting to brown, stirring often.
- Add lemon juice, curry powder, and sriracha. Go easy, as you can always pass the sriracha around to those who’d like a spicier dish.
- Stir in the parsley, remove from the heat, and serve. This is also good served at room temperature.
Use whole button mushrooms or average size white or brown (cremini, aka baby bella) mushrooms. Or, try a combination of these with shiitake mushrooms (stemmed) or oyster mushrooms.
Variation: Once the mushrooms are done, but before adding the parsley, add 4 to 5 ounces of baby spinach or arugula, or other baby greens. Cover and wilt down. Stir in with the mushrooms, then add the parsley.
Amount Per Serving:Calories: 57Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 384mgCarbohydrates: 9gFiber: 3gSugar: 4gProtein: 3g
Nutrition data is always an estimate depending on program used to calculate and exact products used. This is given for informational purposes only and accuracy cannot be guaranteed.
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