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Fried mushrooms with garlic

Pikantne Snacks Vegetarian Dishes 25 min Easy 16 wyświetleń ~12.29 PLN - (0)
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Description

Fried mushrooms with garlic are a simple, aromatic snack perfect for New Year's Eve 2025 and other parties. The dish is made from fresh white mushrooms sautéed in a combination of butter and oil, seasoned with garlic, salt, and pepper, and optionally drizzled with lemon juice and sprinkled with fresh parsley at the end. It has an intense, slightly nutty flavor with a distinct garlic note; visually, it presents as golden slices of mushrooms with a green accent of parsley. They can be served warm as a standalone snack, on toast as crostini, as a side dish to main courses, or cold in a bowl. This is a vegetarian snack, easy to prepare when time is limited, and its simplicity allows for quick scaling of portions for a larger number of guests.

Składniki (8)

Servings:
4
  • White mushrooms 600 g
  • Garlic 3 ząbki
  • Butter 30 g
  • Rapeseed oil 15 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper 4 szczypty
  • ✨ Opcjonalne
  • Parsley 1 pęczek
  • Lemon juice 15 ml
💰 Szacowany koszt dania: ~12.29 PLN (3.07 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Prepare the ingredients: check the mushrooms and remove any dirt from them. It's best not to wash the mushrooms under running water (too much moisture will cause them to boil instead of fry). Use a damp cloth or paper towel and gently wipe each cap and stem. If the mushrooms are large, slice them into pieces about 4–6 mm thick; smaller ones can be halved. Arrange the sliced mushrooms on a cutting board in a single layer.

Ingredients: White mushrooms
Use a large cutting board and a sharp kitchen knife. Avoid soaking the mushrooms in water — they lose their flavor that way. Even slicing (4–6 mm) will ensure even cooking.
2

Peel the garlic: trim the ends of the cloves, flatten each clove with a knife, and gently crush it to make peeling easier. Chop the garlic very finely (you can use a garlic press). If you prefer a milder flavor, remove the greenish 'germ' from the inside of the clove before chopping.

Ingredients: Garlic
Use a cutting board and a small sharp knife or a garlic press. Removing the germ reduces the bitterness and intensity of the garlic, which can be helpful for more sensitive guests.

Frying

3

Heat the pan: place a large skillet (diameter 26–28 cm) over medium-high heat. Pour in canola oil (15 g — 1 tablespoon) and wait about 20–30 seconds until it starts to shimmer slightly. Add butter (30 g) and let it melt; when the butter starts to foam and has a light aroma, do not let it brown or smoke — this is a sign that the temperature is too high. Adjust the heat to medium if the butter begins to brown too quickly.

Ingredients: Rapeseed oil, Butter
Use a heavy-bottomed pan, preferably non-stick or cast iron. Do not overheat the fat — the butter should not smoke. If you don't have butter, use 30 g of oil for a vegan version (in this recipe, butter is a main ingredient and is not optional).
4

Add the mushrooms in a single layer: spread the sliced mushrooms evenly in the pan so they are not crowded (if the pan is too small, fry in batches). Fry without stirring for about 2 minutes to allow the mushrooms to brown on one side. Then stir every 30–60 seconds and fry for a total of 6–8 minutes, until the mushrooms significantly reduce in volume, release most of their water, and the edges start to golden. If a lot of liquid is coming from the pan, raise the heat for a moment to speed up evaporation.

Ingredients: White mushrooms
Do not overcrowd the pan — mushrooms need space to fry, not steam. If you're making a larger quantity, fry in two batches. Even slices will ensure uniform browning.
5

Add garlic and spices: when the mushrooms are golden and most of the liquid has evaporated (after about 6–8 minutes), reduce the heat to medium and add finely chopped garlic (15 g), salt (3 g), and pepper (2 g). Sauté everything for another 1–2 minutes, stirring constantly — the garlic should become translucent and release its aroma, but not burn. Burning the garlic gives a bitter taste, so watch it closely.

Ingredients: Garlic, Salt, Black pepper, White mushrooms
Use a wooden spatula or silicone spatula for mixing. If the garlic starts to brown within 30 seconds, the heat is too high — immediately lower the flame.

Finishing

6

Remove the pan from the heat and finish the flavor: if using, drizzle the mushrooms with fresh lemon juice (15 ml — 1 tablespoon) and sprinkle with finely chopped parsley (30 g). Gently mix to coat the mushrooms with the juice and parsley. Taste and season with a little more salt and pepper if needed.

Ingredients: Lemon juice, Parsley
Add lemon juice after removing from heat to preserve freshness and prevent the garlic flavor from changing. Chop the parsley just before serving to maintain its vibrant green color.

Serving

7

Serve warm: transfer the sautéed mushrooms with garlic to a warmed bowl or plate. You can place them on toasted bread, serve with a yogurt dip, or present them as a warm appetizer on a platter. They taste best fresh, right after frying.

Ingredients: White mushrooms
Use warm dishes (heat the plate with boiling water for a few seconds and wipe it) — this will keep the mushrooms pleasantly warm for longer. A typical 26–28 cm skillet is ideal for this portion.

Fun Fact

💡

Mushrooms are one of the most popular cultivated fungi in the world; their delicate flavor pairs wonderfully with garlic and fat, making even a simple fried dish have a deep, umami note.

Best for

Sylwester 2025 Impreza Przekąska do wina

Tips

🍽️ Serving

Serve the mushrooms warm, preferably in a shallow bowl. They pair wonderfully with toast or warm ciabatta bread, as an addition to arugula salads, or as a topping on grains or risotto. For a bolder flavor, add a teaspoon of truffle butter or sprinkle with grated Parmesan before serving (optional).

🥡 Storage

Store in an airtight container in the refrigerator for up to 2 days. To reheat, warm a skillet and sauté over low heat for 2–4 minutes to restore some moisture and flavor; avoid microwaving for too long as the mushrooms will become rubbery. Freezing sautéed mushrooms is not recommended (texture change).

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