Butter – garlic mushrooms

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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First of all, you’ll need fresh mushrooms. Canned mushrooms will not absorb the flavors of the butter and garlic the way fresh ones can.

Second, mushrooms are like sponges–they absorb liquid. Since this dish is basically a sauteed appetizer, you don’t really want it to look soupy. If you have to wash the mushrooms before cooking, pat each one dry with paper towels.

Third, how much water you will need to add depends on the amount of mushrooms you are cooking. I used 1/4 cup of water for 250 grams of mushrooms. By the end of cooking time, the water had completely evaporated.

And, that’s it! Now, you can try making your butter-garlic mushrooms. :)

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July 22, 2005  Print This Post   
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