GARLIC & SAGE BUTTER MUSHROOMS

easy

with only 7 ingredients

- Sara H.

READER REVIEW

“This was amazing! My new favorite mushroom recipe!"

32 oz. cremini mushrooms 2 tbsp. garlic 2 tbsp. fresh sage 6 tbsp. olive oil 3 oz. salted butter fresh ground pepper flaky sea salt

INGREDIENTS

Slice 32 oz. cremini mushrooms in half.

1.

Mince 2 heaping tbsp. of garlic.

2.

3.

Very finely chop 2 heaping tbsp. fresh sage.

4.

In a large skillet (at least 14 inches) drizzle 3 tbsp. olive oil. Spread it evenly on the pan. Place as many mushrooms face down as you can fit. You’ll likely have to make 2 batches.

Turn heat to HIGH and sear mushrooms in oil for 6-8 minutes until the bottoms are nice and brown. Once brown, flip them over and sauté for 3-4 more minutes. Repeat with your second batch.

5.

6.

Remove mushrooms from the pan into a bowl, turn heat to LOW and add 3 oz. salted butter (⅔ of a stick). Allow it to melt, then add minced garlic and chopped sage. Sauté for about 3 minutes until lightly brown.

7.

Strain juices that may have released in the mushrooms, and add them back to the skillet. Give everything a stir until mushrooms are thoroughly coated. Sprinkle with fresh ground pepper and remove into a serving bowl.

8.

Dip about 10 small sage leaves in butter that’s left over in the pan. Turn heat to MEDIUM and fry them for about 3 minutes until they appear very slightly brown.

9.

Carefully remove sage leaves from the pan with a fork onto a paper towel and sprinkle with sea salt.

10.

Garnish mushrooms with salted sage leaves and serve.