This garlic sautéed mushrooms with lemon recipe is obviously going to be one of the easiest side dishes you make this year. In fact, it can even be considered a salad topper – but we will get to that later.
First, let me tell you that when we decide on finding Greek dishes, I find that we skip over the yummy sides and small plates sometimes. This is the main reason that we chose this garlic sautéed mushrooms with lemon recipe from the many different recipes that we came upon. Also, we have to admit and be honest when we say, we are not experts on all Greek food. Ahh, crazy, I know. But we are in love with exploring Greek dishes as much as a person from Greece is. Well okay, almost. Truly, our blog is meant to help people like us out there. People who are in search of learning about the Greek culture, including all of its yummy food choices, by trial and error, research, and sharing the information as we go. We scour the different Greek recipes that we find in books, on the web, and even from old food newspaper clippings that our Greek language teacher gave us (true story)! We also use some of the old classics that yiayia (γιαγιά) passed down (who doesn’t).
Since we have started on the blog full-time it has been a whirlwind of new opportunities to cook more, interact more, and post on social media more. We are absolutely loving it and can’t say enough about deciding to make this a full-time activity. Now if we could only figure out how to make it sustainable for always and forever! That is the dream and we are going to work tirelessly to make it happen. But it starts with you all. Enjoying the content, enjoying talking to us more, and just plain enjoying Greek culture, the Mediterranean and of course, Greek food!
Garlic Sautéed Mushrooms
Back to the sautéed mushrooms. Focus. Focus. Focus. I have to remind myself. So as I mentioned before, garlic sautéed mushrooms with lemon does sound like a lovely side dish but after tasting them, I started to feel like they would be a much better salad topper. It’s because of the zesty, lemony taste that they have. It is so reminiscent of a nice salad dressing. Now, of course, the best part about them is that they can be whatever you want because they are mushrooms and they are delicious. Do you agree? The reason I ask is because they are a hit or miss with a lot of people. Okay, they’re a fungus. I know. But a delicious fungus. Is that a thing? Yes. I think so.
Kenton was not a huge mushroom fan, but then, one day, we went to France and he had a wonderful dish of sautéed mushrooms in butter and cream and he was instantly a converted mushroom eater. Since then, I have been able to make mushrooms in so many different ways and he loves them. It’s a miracle – a buttery, cream filled miracle. So my suggestion is that if you are on the fence with eating mushrooms (or any food), just drench it in butter and cream and you are sure to become a total fan.
Anyway, thank you for your continued readership and I really hope you enjoy the recipe!
- 8 oz cremini mushrooms, stems removed
- 1/2 lemon
- 2 tablespoons olive oil
- 1 garlic clove, sliced
- 3 pepper corns
- ⅛ teaspoon dried thyme
- 1 bay leaf
- 2 tablespoons water
- 1/2 lemon, juiced
- ⅛ teaspoon dried parsley
- Rub the top of each mushroom with the lemon half that you have reserved
- In a skillet on medium heat, add olive oil, mushrooms, garlic, peppercorns, thyme, bay leaf and sauté until mushrooms become fragrant and start to release some of their juices, 3-5 minutes.
- Add water and lemon juice, sauté for another 2-3 minutes or until mushrooms are soft, but not mushy.
- Top with dried parsley and serve as a side or on a salad once they have cooled. Enjoy!
Nutrition Information:Yield: 2 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g