I am not a fan of mushrooms. The taste is well enough but for me the texture is a bit off putting. I don’t tend to eat octopus or squid for the same reason. I feel like I am trying to chew rubber. I am, however, alone in my mushroom dislike; as I happen to belong to a mushroom loving family.
This recipe impressed Grandma (my kids’ grandma aka my mum) no end and on one of her visits to us I made this. Since then it’s become an oft used “Grandma coming for dinner” side dish.
My husband also really likes mushrooms. He recently transitioned from the paleo diet to a keto diet (His latest work-out routine involves some yoga as well. As I write this I am actually hearing him doing a work out. The instructions are being given in a not-so-manly voice saying “deep breath in, deep breath out” from another room). Keto is a bit too much effort for me with the weighing and measuring so he does that bit himself in the kitchen. This particular recipe is only 6g of carbs and while it falls just outside of the 5g carb limit I placed upon irecommendthis‘ low carb category, it’s still low enough to include in his keto meals as a tasty side dish or starter.
Garlic Butter Mushrooms
- 225 g mushrooms , sliced (3 cups)
- 3 tbsp ghee (keto use butter if you wish)
- 1 tbsp garlic , crushed
- 1 tsp dried parsley
- 1/2 tsp salt
- 1/4 tsp black pepper
- Melt the butter in a frying pan over a medium heat.
- Add all the remaining ingredients to the frying pan.
- Fry for 20 mins, stir often.