Sauteed Garlic and Parmesan Mushroom Recipe Learn like a Chef :- Garlic and mushrooms topped with Parmesan cheese, when sautéed, create a symphony of flavours and textures that boost the quality of any meal. The earthy characteristics of mushrooms, the strong aroma of garlic, and the rich, nutty flavour of Parmesan cheese are all brought together in this recipe that is both simple and elegant.
Sauteed Garlic and Parmesan Mushroom Recipe Learn like a Chef
There is a lot of skill and attention to detail that is required to master this recipe, but with enough practice, you will be able to make a feast that will thrill the senses. The purpose of this guide is to teach you how to cook sautéed garlic and Parmesan mushrooms like a seasoned chef by breaking down the stages in a step-by-step arrangement.
Ingredients:
- 500g fresh mushrooms (such as button or cremini), cleaned and sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons butter
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions:
Advance planning Utilising a moist cloth or paper towel, thoroughly clean the mushrooms in order to eliminate any dirt or debris that may be present. Cut them into pieces that are the same size so that they cook evenly. Garlic cloves should be minced very finely. When you want to garnish, chop the fresh parsley.
In order to ensure that all of the ingredients are easily available while the dish is being prepared, measure out the olive oil, butter, grated Parmesan cheese, salt, and pepper ingredients. Cooking the Mushrooms in a Saute In a big skillet, bring the temperature up to medium-high. Butter and olive oil should be added to the skillet, and then the butter should be allowed to melt while the oil is heated up.
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Once the skillet is heated, add the garlic that has been minced and swirl it frequently for about thirty seconds, until the aroma is released. Garlic can become bitter if it is allowed to brown, so take care not to let it brown. The sliced mushrooms should be added to the skillet in a single layer, carefully ensuring that they do not become overcrowded.
Because of this, they are able to cook uniformly and acquire a colour that is golden brown. For three to four minutes, the mushrooms should be allowed to simmer without being stirred. This will allow them to sear and release their moisture. Alternately stir the food to ensure that it cooks evenly. The mushrooms should be seasoned with salt and pepper to taste, with the amount of seasoning being adjusted according to your own liking for flavour.
Putting the Final Touches: Gradually sprinkle the grated Parmesan cheese over the mushrooms once they have reached the desired level of tenderness and golden brown colour. It is recommended that you continue cooking for an additional one to two minutes, enabling the cheese to melt and lightly coat the mushrooms.
Taste the seasoning and make any required adjustments, including adding additional salt and pepper if you so choose. The garlic and Parmesan mushrooms that have been sautéed should be transferred to a serving plate when the skillet has been removed from the heat.
Serve with garnishes and A splash of colour and a burst of freshness can be added to the dish by garnishing it with freshly chopped parsley.
Nutrition:
- Calories: Approximately 150 kcal
- Fat: Around 12g
- Saturated Fat: About 4g
- Cholesterol: Roughly 15mg
- Sodium: Varies based on added salt
- Carbohydrates: Around 5g
- Fiber: Approximately 1g
- Sugar: Less than 1g
- Protein: Around 5g
