🍄 SAUTÉED GARLIC MUSHROOMS | That'll Make Your Taste Buds Dance: Sautéed To Perfection! | SUPER EASY

🍄 *SAUTÉED GARLIC MUSHROOMS | Perfect Side Dish | SUPER EASY* 🍄
Buttery sautéed garlic mushrooms are silky smooth and tender with an incredible caramelization and earthy rich flavor. It's such a simple side dish to prepare in under 15 minutes. Try it once and you might never serve mushrooms any other way.

Sautéed garlic mushrooms are the perfect budget-friendly side dish to your meal. In just under 15 minutes, you can whip up this budget-friendly dish that pairs beautifully with a variety of main courses. You can serve it on the side of your dinner, lunch, or even breakfast. It pairs so well with a ribeye steak or roast chicken, or on top of a classic juicy hamburger or fettuccine alfredo pasta. For breakfast? Serve it on the side of Mediterranean scrambled eggs. You won't regret it.

And if you're following a KETO diet, this side dish is a winner!

You can serve these sautéed garlic - garlicky - mushrooms alongside pasta as a side dish or get creative by turning them into a creamy mushroom sauce by adding in some cream and parmesan cheese. Voilà! You have a yummy quick and simple pasta recipe in 15 minutes.

The possibilities are endless! So why wait? Give this quick and simple recipe a try and prepare to be amazed.

*HOW TO MAKE THE BEST SAUTÉED GARLIC MUSHROOMS*
Melt butter in a large frying pan over medium-high heat for 2 minutes until it starts to sizzle.
Add quartered mushrooms and sauté for 5-7 minutes until the mushrooms start to shrink and lose moisture. Stir occasionally to cook evenly. You don't want to stir it too often.
Add in the onions, herbs - rosemary and thyme, salt and pepper.
Stir well to mix and continue to cook the mushrooms for 2-3 minutes until they turn golden brown (but not dark brown yet).
Add more salt to further remove water inside the mushrooms.
Add in the garlic and wait until you smell the garlic fragrant wafting up from the frying pan.
Add in the sherry or whatever liquid you decide to add such as broth.
Sauté for another 2-3 minutes to burn off the alcohol.

*CHAPTERS: Key Moments*
00:00 Introduction
00:21 Ingredients: Review what you need
00:34 ALL ABOUT THE MUSHROOMS: Cutting them up
06:50 Sautéing the Mushrooms
11:53 Adding in the Onions
13:00 Adding in the Garlic
14:22 Herbs: Adding Rosemary and Thyme
15:04 SHERRY: Adding in and Deglazing the pan
15:44 Turning up the Flavor Volume: Lemon Juice and Truffle Salt
16:34 Plating the Dish: Adding the Lemon Zest and Butter

Trust me, your taste buds will thank you! 🌞

Give it a try and enjoy the mouthwatering combination of flavors!

Share your thoughts in the comments below after trying this recipe.

I can't wait to hear about your flavor-packed experiences!

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*SIDE NOTE*
When it comes to cooking with alcohol, there’s a common belief that it all burns off during the process. However, the reality is a bit more nuanced. Let’s dive into the details:

*Evaporation During Cooking:*
- Some alcohol does indeed evaporate or burn off during cooking, but not all of it.
The amount that remains depends on several factors, including cooking time, temperature, and the specific dish.
- For instance, beer cheese sauce or bourbon caramel brought to a boil and then removed from heat typically retains about 85% of the alcohol.
- Recipes that involve flaming the alcohol, such as Diane or cherries jubilee, may still have around 75% of the alcohol.
- Marinades that are not cooked can maintain as much as 70% of the added alcohol.
- Meats and baked goods cooked for 25 minutes without stirring retain about 45% of the alcohol.
- Dishes that simmer for two and a half hours tend to have the lowest amounts, but they still retain about 5% of the alcohol.

*Other Factors:*
- The ingredients in the recipe also influence alcohol retention. For example, a bread crumb topping on scallops cooked in wine sauce can prevent some alcohol from evaporating.
- The size of the pan matters too. Smaller pans retain more alcohol because they have less surface area for evaporation.
- Recipes that require stirring during cooking tend to have lower alcohol content because stirring promotes evaporation.

*Bottom Line:*
While it’s true that some alcohol burns off, it’s essential to recognize that not all of it disappears.
For individuals in recovery, pregnant or breastfeeding women, and those who choose not to drink, it’s crucial to be aware that all of the alcohol does NOT burn off during cooking.

So, next time you’re whipping up a boozy recipe, keep in mind that while the flavors may intensify, a portion of that alcohol might still be present in your dish! 🍽️🍷