Butter Garlic Mushrooms

To make butter garlic mushrooms vegan, simply substitute the salted butter with a plant-based butter or olive oil. You can also omit the grated cheese or use a vegan cheese alternative to keep the dish dairy-free.

To store leftover butter garlic mushrooms, let them cool completely and then transfer them to an airtight container. They can be refrigerated for up to 3 days. Reheat in a skillet over medium heat until warmed through, adding a splash of water or broth if needed to prevent sticking.

Butter garlic mushrooms pair wonderfully with grilled meats, pasta, or as a topping for steak or chicken. They also make a great addition to risottos or can be served over toasted bread as a delicious appetizer.

Yes, you can use dried herbs instead of fresh in the butter garlic mushrooms recipe. Use about one-third of the amount of dried herbs compared to fresh, as dried herbs are more concentrated. For example, use 1/3 tsp of dried oregano instead of 1 tsp of fresh oregano.

Cremini and button mushrooms are both excellent choices for butter garlic mushrooms. They have a mild flavor that absorbs the garlic and butter beautifully. You can also experiment with other varieties like shiitake or portobello for a different taste and texture.