Garlic Mushrooms

Stirring the mushrooms too early or using a skillet that is not hot enough. Let them sit on a hot surface for 3–4 minutes to develop a caramelized crust, and use medium-high heat to evaporate moisture and encourage browning rather than steaming.

Clean and quarter the mushrooms up to 4 hours ahead and store in an airtight container in the refrigerator. Mince the garlic and chop the parsley just before cooking, as garlic oxidizes quickly when minced.

Slow cooking will not work for this dish because high heat is essential for caramelization. An air fryer does not work well either—sautéing is the correct method to achieve the tender, golden-brown result.

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat for 3–4 minutes, stirring occasionally, until warmed through. Do not microwave, as this can make them tough.

Garlic mushrooms work as an appetizer on toasted bread, as a side dish with steak or chicken, or as a component in pasta, risotto, or grain bowls. They are also delicious as a vegetarian main course served over polenta or soft goat cheese on crusty bread.

Yes, use whatever is available: cremini, button, baby bella, shiitake, oyster, or a mix. All varieties will caramelize and develop that golden, savory flavor. Avoid very small caps and very large ones in the same batch—aim for roughly uniform size.