If four people are going to share the lime butter garlic mushrooms as finger food or side dish, cook 500 grams of mushrooms. If it’s meant as a vegetarian main dish, double the recipe.
What kind of mushrooms is good for this dish? The meaty ones are especially good. Personally, I like button mushrooms for this dish. White or brown. Brown will make the dish look darker though.
Lime butter garlic mushrooms
Tangy and buttery with just enough spice, you'll want to double or triple (or even quadruple) the ingredients to satisfy everyone who will be asking for second and third helpings.
- 6 cloves garlic
- 350 grams mushrooms
- 4 tablespoons butter - divided
- salt - to taste
- pepper - to taste
- 1 ½ tablespoons lime juice - I used kaffir lime
- chopped parsley - to garnish
- lime wedges - optional
- Peel and mince the garlic.
- Give the mushrooms a quick rinse and drain well. For best results, give them a few spins using a salad spinner. If the mushrooms are large, halve or quarter them.
- Melt half of the butter in a frying pan.
- Add the garlic to the hot butter and cook gently for about a minute.
- Add the mushrooms to the pan. Sprinkle with salt and pepper. Cook over medium heat for six to seven minutes.
- Off the heat (the pan should still be hot at this point), add the lime juice and the rest of the butter. Swirl around until the butter melts.
- Scoop out the mushrooms and transfer to a bowl. Drizzle all the pan juices over them.
- Sprinkle chopped parsley on the mushrooms. Garnish with lime wedges, if desired.
- Serve the lime butter garlic mushrooms at once. Or let sit for a few minutes to infuse. Hot or at room temperature, they’re equally delicious!