Garlic Mushroom Side (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
Kosher salt, as much as you like
02 -
Ground black pepper, as much as you want
03 -
15 g plain flour (skip for gluten-free)
04 -
60 ml white vermouth, Marsala, or dry red wine
05 -
30 ml lemon juice
06 -
2–4 garlic cloves, finely chopped
07 -
450 g mushrooms—white button, cremini, or baby bella—cut in 6 mm slices
08 -
60 ml extra virgin olive oil
# How to Make It:
01 -
Once everything’s mixed, splash in the wine. Give it a gentle stir. Let the sauce get thick and cling to the mushrooms. Check if it’s how you like, then plate it up warm as a tasty side or on top of your main.
02 -
Sprinkle the flour all over the mushrooms and stir it in for a minute. This cooks out that raw flavor, thickens up the pan juices a bit, and you’ll notice a thin layer sticking to the pan bottom.
03 -
Pour in the lemon juice next and add a pinch or two of salt and pepper. Let the mushrooms soak up the flavors. In a minute or two, they’ll start letting out their own tasty juices.
04 -
Scoot the mushroom slices into the hot skillet. Stir often so they’re coated in oil. After a couple minutes they'll get softer and smell awesome.
05 -
Set a big skillet on the stove and get it hot over medium-high. Drizzle in the olive oil and drop in the garlic. Once you hear it sizzle, give it a quick stir so it doesn’t stick or get too brown.
# Additional Tips:
01 -
Skip the flour if you want it gluten-free and move straight on to pouring in the wine.