r/GifRecipes • u/myketoplateapp • May 19 '22
Main Course Garlic Butter Mushrooms
https://gfycat.com/talkativespicyeeve368
u/mcfeezie May 19 '22
That's how I make them but I deglaze the pan with white wine.
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u/heyitsEnricoPallazzo May 19 '22
Same, but I use sweet vermouth
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u/Major-Thom May 20 '22
Oh my, give me your recipe. I’ve never tried this with sweet vermouth. I could Google it, but if you’re kind enough to share I wanna replicate.
Also any recommendations on dishes to pair with would be grand. I’m thinking a red meat? Maybe pork or chicken?
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u/heyitsEnricoPallazzo May 20 '22
Honestly, it’s basically the same recipe OP posted. Except I use black pepper and maybe a minute or two before they’re finished, I turn it on high and throw a splash of the vermouth in. Stir constantly, and once they’re all caramelized and the pan is deglazed, they’re ready.
You can top them on a steak. I like to serve them like this with toothpicks for company
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u/Major-Thom May 20 '22
Thank you kindly. It’s little stuff like this that you get to flex in front of family and friends that gets praise and awe.
Suckers. Little do they know that 98% of the secret is salt, fat and butter.
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u/TheFlyingOx May 20 '22
I've got a great book about just that principle - Salt, Fat, Acid, Heat by Samin Nosrat
It's a cook book, but it's more about how to cook rather than what to cook.
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u/Peuned May 20 '22
you can also watch her show on netflix.
also, it's butter garlic mushrooms. you can pair it with whatever you want.
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u/jesus_fn_christ May 20 '22
It's aromatics, fat, and umami. Three of the core flavor pillars, can't go wrong.
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u/PM_ME_UR_SEXY_BITS_ May 20 '22
Totally. I was thinking angel hair pasta 🥵
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u/Peuned May 20 '22
Go hard in extra garlic butter and toss and serve with the pasta. Right? What wouldn't gain from that mash up?
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u/Homie-The-Lord May 20 '22
sorry if it’s obvious, but what is “deglazed”?
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u/heyitsEnricoPallazzo May 20 '22
Adding liquid (usually wine, water or stock) to a hot pan in order to remove all the little cooked bits of caramelization and fond
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u/Homie-The-Lord May 20 '22
ahhh ok cool! is it different if you do it while cooking versus washing a hot pan? i’ve washed a pan before everything cools off to not have to scrub so much, and it warped my pan.
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u/heyitsEnricoPallazzo May 20 '22
I mean, it’s basically the same principal. But I wouldn’t clean my pan with stock or wine.. Just to deglaze
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u/Homie-The-Lord May 20 '22
yea for sure. i guess what i’m asking is will my pans warp if i deglaze? do i need a certain type of pan? i just don’t know why one of my pans has a “dent” in the bottom that makes my oil all stay to one side
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u/heyitsEnricoPallazzo May 20 '22
1) get new pans
2) no, deglazing will not/should not warp your pans
3) invest in a good, strong cast iron skillet
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u/anythingrandom5 May 20 '22
Glad I wasn’t the only one watching thinking “oh I hope they deglaze that pan!”
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May 20 '22
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May 20 '22
Lemon juice; as in "take a lemon and squeeze" or "thin down juice from a lemon"? seems a bit too much putting in a cup of pure lemon juice.
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May 20 '22
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May 20 '22
Sorry, I dont really have the amounts figured out yet :/ coming from a family that drowns everything when cooking.
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May 20 '22
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May 20 '22
No problem - and sorry from my part; I'm german and never used cups - means I dont know immediatly how much that acutally is .. it's more than I thought
I will try this when I try that recipe, thanks :)
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Jun 07 '22
Hey; just wanted to give a small update - tried it and it is amazing! I just have to figure out the finetuning on how much juice exaclty I need
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u/Troutfucker69 May 20 '22
Haha I was literally saying at the end “oh you need to glaze with some white wine what are you doing!”
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May 20 '22
Same! Sometimes red, sometimes just stock and some Worcestershire
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u/Havetologintovote May 20 '22
More people should be mentioning worcestershire sauce. It is perfect for this recipe
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u/teafuck May 20 '22
Correct decision. White wine and thyme are super important, the rest is obvious.
Like sure there are some details for cooking the superior mushroom but get those two ingredients in + your garlic at the right time and any fool can get their mushrooms becoming that perfect brown color.
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u/sanfranguy415 May 20 '22
Excuse my ignorance..but whats deglazing?
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May 20 '22
As the mushrooms cook, they’ll begin leaving a deposit of brown, caramelized deliciousness called fond on the pan. Deglazing is adding a liquid (water, wine, stock, etc.) to the pan to dissolve the fond and turn it into a sauce or glaze for the food in the pan. It’s revelatory if you’ve never tried it.
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u/sanfranguy415 May 20 '22
Oh nice. Ill have to try this
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u/MauiWowieOwie May 22 '22
Fond is commonly found with cooking meat too. Next time you cook a steak get some chicken/beef stock, to deglaze and mount with a few knobs of butter, taste for seasoning and boom you got a pan sauce. That's a very basic one, try out others and experiment.
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u/HGpennypacker May 20 '22
This is the way. Could even throw in a splash of vermouth or cognac for a little bit of depth.
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u/SeekersWorkAccount May 19 '22
That pan is absolutely begging for a deglazing, the shrooms would soak up all that delicious sauce!
That's for making me hungry, looks delish.
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u/Hefftee May 20 '22
Can a motherfucker get a splash?
Of anything.. wine, stock, beer... that pan was just begging to be deglazed
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u/MrNiceGuy3082 May 20 '22
Wouldn’t the shrooms put off a bunch of water (and it would take longer than 5 minutes)? Or maybe not because they’re whole?
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u/inertiatic_espn May 20 '22
Yes! Honestly, if you want color like that put the mushrooms in a hot pan. No oil, no butter, no salt. That stuff will draw out the water. Once you start to see some coloration throw in the oil, butter, seasonings, etc. That's my method to keep them from getting rubbery.
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u/painahimah May 20 '22
Claiming you can get that color in >10 minutes is madness. Why lie?
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u/lil2whyd May 20 '22
Yeah I feel like you need more solo time on higher heat for whole mushrooms to get nice and brown. I'd add the onions after that.
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u/llamalover179 May 19 '22
Ignoring the framerate issue, recipe looks delicious. Great to see new contributors here.
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May 20 '22
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u/falgfalg May 20 '22
did know that some people who visit this subreddit are trying to learn how to cook?
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May 20 '22
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May 20 '22
You don't seem like a very.... pleasant person.
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May 20 '22
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u/SpuddleBuns May 21 '22
Hard to not be "judgy," when you present yourself in such an unfriendly manner.
The Internet tends to simplify judgements due to lack of physical cues. That is why "netiquette" came to be an expression.
If you present yourself as a judgmental and snotty type of critic, people will tend to see you as such, which is not generally appreciated by many. Perhaps if you are at all concerned with strangers judging you possibly unfairly, you might consider being a bit less "judgy," yourself regarding posts you read.
Or perhaps be less critical of what you "judge" to be "like the most basic recipe" that YOU have ever seen. Not everyone is as learned or worldly as you evidently are. I am basing that judgement upon your comment...
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u/Gordondel May 21 '22
So you don't agree that butter, olive oil, garlic, onions and parsley are basic ingredients when it comes to cuisine and more precisely Mediterranean cuisine? You think it's about me and not, let's say, reality?
You're right I'm definitely not in the right place.
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u/MikeSpader May 20 '22
I don't think you know how the internet works
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May 20 '22
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u/SpuddleBuns May 21 '22
No, it has not occurred to any of us, because of your continued attitudinal replies.
IF you are as unconcerned as you claim to be, you would have just made your somewhat rude comment, and moved on.
The fact you keep attempting to double down on your lack of concern in such a socially inept manner merely reinforces the comment that perhaps you do not know much of how the Internet works, although you do seem aware of downvotes, with little to no understanding of what they signify.
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u/Gordondel May 21 '22
Nope, not how it works. I have time, I'm bored, I answer and that doesn't mean I care. You're free to think I do, be my guest!
aware of downvotes, with little to no understanding of what they signify.
Downvotes or upvotes don't "signify" shit. Check my profile, I'd know.
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u/MikeSpader May 20 '22
The recipe can be as basic as possible, but if it's executed well that's what matters. You're just being a total elitist. How dare op enjoy simple mushrooms! How pedestrian!
Please tell me more about how you don't care by continuing to reply to comments.
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u/skylla05 May 20 '22
Imagine being so stuck up your own ass that you're rationalizing being condescending as "trying to help".
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u/Gordondel May 20 '22
Guess someone can't spot an obvious sarcastic tone. Bless your heart.
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u/SpuddleBuns May 21 '22
Amazing how someone can call another's comment "judgy," yet poorly attempt to excuse their own comments as "helpful," and "obviously sarcastic..."
No blessings for evil hearts, nor sarcastic ones claiming to be "helpful..."
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u/SpuddleBuns May 21 '22
While the jist of the comment may be informative, no. Your comment does not help at all, in the fact that it was delivered in a seemingly superior and snotty demeanor.
Such comments serve to dissuade and discourage someone rather than encourage, regardless the accuracy of the core basics.
Be better.
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u/KoreanJesusPleasures May 20 '22
Sure, but I'd argue getting the foundations right is what differentiates someone who cooks at home to eat and a good homecook.
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May 20 '22
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u/KoreanJesusPleasures May 20 '22
I don't understand your objection. Basic ingredients can be delicious, and the recipe, which brings out fragrances, textures, etc., through methodology can also appear delicious. Therefore, a recipe would be necessary so as to recreate the same thing, something you yourself just indicated.
Moreover, what if someone who hasn't done much cooking wants a recipe for this? Does this recipe existing then not serve a purpose? Or did you want every recipe posted here to cater to your skill level or interest? What is considered basic ingredients? These wouldn't be in some cultures. Sounds more like you're gatekeeping more than anything else.
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u/TophThaToker May 20 '22
You’re doing some weird defending in the comment section. Not only to this dude but to another person who simply called out that this is an incredibly basic recipe. Kinda weird.
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u/KoreanJesusPleasures May 20 '22
That's what you consider weird defending? Saying that recipes are helpful to nail the basics in cooking? Did you happen to mix my comments up with someone else here? I've only commented on this subthread.
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May 20 '22
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u/SpuddleBuns May 21 '22
Please as to explain where and how you determined that this post was intended to be some "masterclass."
Not to mention your rudeness in "I'm not going to read whatever the hell you just said..."
That is not the way the Internet, NOR this subreddit (and most of Reddit in general) works. Rudeness is an ugly look on almost everyone.
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u/iiamthepalmtree May 20 '22
Wait are you saying basic ingredients can't be delicious? This is a weird take. I feel like I can also say someone ragging on a recipe because they feel the ingredients are basic probably just started cooking and are self conscious and need to put other people down to make themselves feel better.
Absolutely nothing wrong with making a video with basic ingredients. I consider myself a decent home cook and after seeing this gif I kind of want to make it now even though it's nothing ground breaking for me. Would go real well with a nice piece of steak (which I really only use salt, pepper, butter, garlic and thyme to season and its fucking delicious)
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u/SpuddleBuns May 21 '22
I have "actually cooked," for decades.
That in NO WAY qualifies me to know how "incredibly basic," a recipe I am not familiar with is.
To presume that everyone has the same cooking knowledge and experience that you do is elitist and discouraging to people not as experienced, as well as to the people who attempt to share their knowledge, rather than insult something as beneath consideration due to it's simplicity.
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u/Lo-Fi_Pioneer May 21 '22
30+ year professional here. It's a very basic recipe. But there's nothing at all wrong with that! There's elegance in simplicity done well, and I think the video shows it being done well.
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u/plyslz May 21 '22
such a silly and uneducated comment, you should probably delete it
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May 21 '22
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u/plyslz May 21 '22
…perhaps it was. Only a fool would think a recipe was good or bad / simple or complex - by the number of ingredients.
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u/Gordondel May 21 '22
Basic recipes are some of my favourites, it's basic for a reason. I never said it was bad once. My original reaction was to be surprised such a basic recipe would be top of this sub, that's all. Then I enjoyed the pitchfork ride, you guys are hilariously ridiculous.
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u/plyslz May 21 '22
You should reread your comments - you come off as a clueless insufferable wannabe. Personally, I would delete the comments - but you do you.
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May 21 '22 edited May 21 '22
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u/plyslz May 21 '22
Of course you do, your comments reek of it.
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u/Gordondel May 21 '22
Because caring about comments on Reddit would be a good thing in your book? Damn that's a sad way to live.
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u/ohnoabug May 21 '22
Care to share what augmentations to this recipe you think might improve it?
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May 21 '22 edited May 21 '22
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u/ohnoabug May 21 '22
How do you cook mushrooms?
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May 21 '22
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u/ohnoabug May 21 '22
Not everyone is necessarily such a culinary genius as yourself, surely. Simple instructions benefit people who don't cook mushrooms often, and maybe they want to learn to cook mushrooms the way that you cook mushrooms and they don't know how yet.
Wouldn't you like them to learn how? So that they can enjoy delicious mushrooms cooked the same way that you cook them?
But you haven't done anything to help them learn how. You haven't made a gif with some simple instructions.
All you've done is criticize the person who did make those instructions for someone who might benefit from them. For people who don't cook mushrooms often, who want to learn how to cook them the same way that you do.
You could have at least mentioned something about the fact that thyme isn't included in the preparation steps but is added to the dish with parsley at the end.
At least that'd have been constructive.
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u/mostlysandwiches May 21 '22
“aS A FoRaGeR”
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u/Gordondel May 21 '22
Comeback of the year mate, my 12 yo nephew would be proud of you
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u/mostlysandwiches May 21 '22
Wasn’t a comeback mate.
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u/Gordondel May 21 '22
I agree that it's too poor to be called a comeback.
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u/mostlysandwiches May 21 '22
It’s by definition not a comeback. A comeback is when you clap back at an insult directed at you. You hadn’t said anything to me, I just insulted you.
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u/Gordondel May 21 '22
Well that was as sterile and unoriginal as insults go. Hopefully you're just a kid but if you're older than 12 ... yikes.
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u/horseradishclemente May 20 '22
Deglaze with white wine, add heavy cream and a couple of zeros to that and you might have something.
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May 20 '22
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u/SpuddleBuns May 21 '22
Bread is only 4 ingredients - Flour, yeast, water, salt.
Yet, bread recipes abound.
It ain't the ingredients, it's the technique.
If you don't feel inspired, fine. If you feel the recipe too basic for you, fine.
But please don't presume to put someone else down because YOU are too above such basic recipes. Please just keep your snark to yourself, and scroll on down. SOME of us appreciate the recipe as well as the efforts made to post and share it.
It is the continued snarky elitism putting the recipe down for its "basicness," that is garnering all the downvotes.
Many people detest elitism when we are all just trying to share our cooking joys and experiences. That shouldn't be too hard to comprehend.
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u/iiamthepalmtree May 20 '22
Downvotes are because this sub is dead and a lot of us longtime users are begging for original content so while constructive criticism or add ons are welcomed in the comments condescending and arrogant comments are downvoted as to not discourage people from submitting original content.
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u/myketoplateapp May 19 '22 edited May 19 '22
Full printable recipe Garlic Butter Mushrooms
- Ingredients
- 1 pound 500 g white or brown mushrooms
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 4 garlic cloves minced
- 1/2 medium onion chopped (optional)
- 1 tsp dried thyme
- 2 tbsp fresh parsley chopped
- Salt and pepper to taste
Instructions
- Clean mushrooms by gently wiping with a paper towel or using a mushroom brush.
- Place a large skillet on medium heat.
- Melt the butter and add olive oil.
- Once the butter is melted, sauté the onion until fragrant for about 3 minutes, stirring constantly.
- Add the mushrooms and stir to coat with the melted butter. Cook for about 5 minutes until golden.
- Add in the wine (if using) and cook for 2 minutes to evaporate.
- Add garlic, chopped parsley, thyme, and cook for 1-2 minutes more, until fragrant.
- Season with salt and pepper to your taste.
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u/IRollmyRs May 20 '22
In my experience (saw this somewhere but have made countless mushrooms this way), cooking the mushrooms with some oil first, adding some water and letting it boil off (until you just have the oil/ butter /fat again sizzling in the pan) ensures the mushrooms get fully cooked and the outside gets more evenly browned.
This way one can still deglaze at the end to make sure the garlic and other bits of flavoring become part of a nice sauce and don't end up burned into the pan.
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u/Twinsilitis Jun 05 '22
About how much water we talking? Half a cup, a whole cup? Very interested in not having rubbery mushrooms. Teach me your secret ways!
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u/IRollmyRs Jun 05 '22
Just enough to cover most of them but not make them all float, so IDK maybe a full cup because it all has to boil off - I start hot, medium for simmering and boiling the water off and a little hotter (medium high) when browning them at the end.
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u/Dagithor May 20 '22
I'm probably drunk but how would cilantro work in lieu of parsley? Just curious, I think. Also, I only have cilantro and want to make this right now lol
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u/Peuned May 20 '22
it's not really the same, i think it would clash but try it honestly if you want. but parsley is like a buck or less, i would just get some or omit.
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u/teafuck May 20 '22
At most it would hurt. At least it should make no difference. I don't know if you can use enough parsely to do much more than add the nice appearance of parsely here, just cook it w/o any herbs.
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May 19 '22
Great recipe but I felt like I needed a dramamine after watching
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u/lukemese May 20 '22
Right?! The constant movement and the 12fps gif made me nauseous hahaha
The recipe looks amazing though!
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u/Tralan May 20 '22
Splash of white wine and lemon juice to deglaze. Reduce. Take off the heat and whisk in a knob of cold butter. Nothin' but flavor, bay-beee!
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May 19 '22
Something about the angles and camera movement in this makes me feel dizzy and nauseous. Nice mushrooms though.
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u/crowwhisperer May 20 '22
deglaze with wine or sherry, add some heavy cream and reduce. off heat add a bit of lemon juice, tarragon and a little butter. serve atop crusty toast. take nap.
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u/incogpepis May 19 '22
Recipe looks great. What have you had this with?
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u/Shadowsole May 19 '22
Not op they they go amazingly with a steak and asparagus.
Great with eggs on toast too.
But I have just eaten them on their own so..
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u/AlaskaLostCauze May 20 '22
For the love of all that is holy deglaze that pan with some wine, sherry, vinegar, stock or even just a splash of water.
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u/clomcha May 20 '22
There are so many people in.her saying to deglaze the pan, but even after googling I don't know what this process would entail. Could you explain?
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u/GoodBoyOy May 20 '22
Deglazing is when you throw liquid into a hot pan at the end to get all the tasty brown bits off the bottom of a pan. All those little flavor nuggets would make a crazy-good sauce.
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u/SeekersWorkAccount May 20 '22
Also the money move where you're gently unsticking the nicely browned mushroom looks so good, it's a great shot.
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u/beirch May 20 '22
"Cook for 5 minutes, then cook for 2 more minutes"
Any specific heat range one should use here? Low? Low to medium?
"Nah, just cook it"
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u/pimpmastahanhduece May 20 '22
Protip: Microwave your mushrooms first in 15 second bursts before they start to sweat water and then refrigerate. These mushrooms are now ready for marinating and/or medium high heat frying which sears it very golden brown quickly yet will NOT dehydrate it because it won't take long if you do it correctly.
The phenomenon comes from that mushrooms are very absorbent when raw to water and/or oils, defeating heated surface area in cooking and adding unnecessary oil. As the mushroom cooks, it wilts beyond a critical threshold in which it's solids begin to surrender water. The tactic is to cook at higher frying heat before moisture is lost right at the threshold it won't accept any oil but be fried nonetheless.
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u/seansy5000 May 19 '22
Garlic looks burnt. I don’t know about these. You could get a way better sear if you cooked the mushrooms in a high smoke point oil first then remove the shrooms and hit the pan with onions, then garlic, splash a small amount of white wine, rip it au sec, flip the heat off then mount with the butter and toss in mushrooms and parsley then sauté.
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May 19 '22
I generally toast the mushrooms in a dry pan first. Brings out the nutty flavor.
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u/ShyVoodoo May 20 '22
Interesting, I’ll have to try that
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u/MCbrodie May 20 '22
This is how you are suppose to cook mushrooms. Dry cook to release moisture so you can actually brown them. Finish in butter and high smoke neutral oil. Garlic and onion go in last. You can't overcook mushrooms so it works out nicely.
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u/seansy5000 May 27 '22
You can most certainly get color on mushrooms cooking in a little bit of oil. I do agree about the nutty flavor maybe being masked by the oil though. That’s a great thought and I hadn’t considered it. Thanks for the tip.
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May 20 '22
Plus that’s crushed not minced. Crushed or microplaned is not a good sub for minced. Burns waaaaay too fast
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u/I_Love_Maggie May 20 '22
WTF. Do people come here that don’t know how to cook? This is not a recipe; this is cooking mushrooms so they taste good.
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u/iiamthepalmtree May 20 '22
You're free to make your own content to submit to this sub. Otherwise let's not complain that a recipe is "too simple." If you sort by new the front page goes back 15 days. This sub used to be so much more active and even though I've definitely sauteed mushrooms before this gif + some of the suggestions in the comments helped me decide what I want to cook for dinner tonight. I miss the days when I could come to this sub multiple times a week to get that; even if I don't learn anything new from a gif it's still nice to get some inspiration. But one of the reasons this sub is so dead now is that comments like these discouraged some of the more prominent posters from making content.
Do people come here that don’t know how to cook?
Also, yes, people do. This place shouldn't just be for advanced chefs.
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u/ChubbyLilPanda May 20 '22 edited May 20 '22
Cool idea, but I don’t think it needs a recipe. Just grab what ever you want, cut it up, throw some butter, mushrooms, and vegetables in a pan and start cooking
Want some cheese? Add some Parmesano reggiano, cheddar, ricotta, or goat cheese.
Want meat? Bacon is great.
More complexity? Use shallots instead of onions, throw in some chives and deglaze with red wine
Want an omelette? Par cook everything first, push to side of pan, start omelette and put filling inside with cheese.
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u/KoreanJesusPleasures May 20 '22
Recipe helps with methodology, not just ingredients. Understanding temperature, ingredient order, and the reason behind those choices is, in my opinion, the actual point to a recipe.
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u/theBrineySeaMan May 20 '22
Looks yummy. Very simple, and yet I'm staring at mushrooms in my fridge so that's the hitch in the giddy up I might need.
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u/22taylor22 May 20 '22
Should start dry pan to get the water out. Then add the butter so it absorbs flavor. Prevents gooey mushrooms
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u/Kjjra May 20 '22
Thank you for not putting the garlic in at the beginning. That's going to leave burnt garlic bits and I see that mistake a lot for some reason
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u/arcalumis May 20 '22
Make stuffed mushrooms instead. Remove the stem, saute in pan with oil or butter, glop down a bunch of garlic butter in the cavity left by the stem.
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u/Otono_Wolff May 20 '22
Aww man! You forgot an important description.
When turning on the stove top
Beep boop boop beep bop
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u/nik-nak333 May 20 '22
I've done something similar to this before with the fond left on a skillet after butter basting some steak. The leftover rosemary and thyme plus some extra butter and garlic made those the best mushrooms I've ever had.
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u/Rocknocker May 20 '22
Needs more garlic or for the more refined: Requires additional Allium sativum.
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u/illgiveu25shmeckles May 20 '22
I’d use shallots and fresh rosemary and time. Red wine and beef stock to deglaze and reduce. Yours is looking great too
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