This easy butter garlic mushrooms recipe is done in under 30 minutes and is packed with bold Indian flavors. A low carb and low calorie dish that is quick and easy and can compliment any meal.
Mushroom recipes are a great vegetarian addition to any meat-free meal. They have a meaty texture and a very earthy flavor which makes their texture and taste comparable to none. When sauteed in butter, mushrooms loose their moisture and caramelize beautifully and we love that! This recipe comes together in less than 30 minutes and can be served in breakfast with a toasted slice of my whole wheat bread, or as a wrap for lunch tucked inside a roti, or in dinner when served alongside a bowl of mixed lentil dal. Very versatile, weeknight friendly, and yummy!
I first tried this recipe at a friend's house long time ago in India. It was mushrooms made "indian style" by their cook and he had shared how he made it. So relying on the memory of my taste buds, I recreated this for you all. Similar to my Lehsuni Khumbh recipe, this butter garlic mushrooms recipe is also very garlic forward and my family complete;y enjoys it this way.
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What you'll love about this recipe?
- Ready in under 30 minutes!
- Naturally gluten free plus low carb and low calorie
- Simple, easy to find ingredients
- Can easily be had as a snack
Recipe Ingredients
I love the simplicity of the ingredient list of this butter garlic mushrooms recipe. The "Indian" touch comes from mainly the two spices that I use here - coriander powder and my homemade garam masala.
- Mushrooms - Baby bellas are my favorite mushrooms to use in this recipe just like in my Lehsuni Khumbh recipe. They are not as full of moisture as the white button mushrooms and I like their texture and flavor better than others.
- Butter - I have used salted butter in this recipe but if unsalted butter is all you have, please use it. It will not break this recipe.
- Spices - Coriander powder, turmeric, and homemade garam masala add the warm Indian flavors to this dish. Fresh crushed black pepper is absolutely necessary. You can use a mortar and pestle or a pepper mill to crush some black peppercorns.
Don't forget to check out the recipe card below for a complete list of ingredients along with the quantities.
Substitutions and Additions
- Mushrooms - instead of baby bella mushrooms, you can use white button mushrooms or creminis as well.
- Ginger Garlic - use store bought or homemade ginger and garlic pastes in quantities given in the recipe in place of chopped ginger and garlic
- Vegan - the butter can be replaced by olive oil or avocado oil to make this vegan. Though at that point, it would just be garlic mushroom recipe 😊. You can also check out this stuffed bell pepper recipe as a great vegan side dish
- Spicy - add more spicy chili peppers like thai chili or serranos in place of the cayenne that I have used to imbue heat into the dish, or use jalapenos to make it milder
How to make this recipe
Pull out your favorite skillet that can withstand high heat. This recipe is pretty much entirely cooked on high heat. You can use a cast iron skillet, a heavy bottomed stainless steel skillet, or a non stick pan. I am using a non stick skillet.
To prepare for this recipe, take the baby bella mushrooms, wipe them with a damp paper towel, trim the stems, and half them. You can quarter the bigger size mushrooms. Finely chop the ginger and garlic.
Step 1: Set a heavy bottomed non stick skillet on high heat and add the butter to it. As the butter starts to melt, add the halved mushrooms and saute for three minutes (Image 1).
Step 2: Add the chopped ginger and garlic. Mix and cook for another 2-3 minutes (Image 2).
Step 3: After the raw smell of ginger garlic goes away, add the chopped onion and green chilies and cook everything together on high heat for another 5 minutes (Image 3).
Step 4: Add salt, turmeric, coriander, and garam masala powders to the sauteed veggies (Image 4). Lower the heat to medium high and cook for another 5 minutes so that the spices are nicely toasted and coat the mushrooms well to make a masala.
Step 5: After 5 minutes, you will notice that the mushrooms have developed a beautiful color and are caramelized. At this point, turn the heat up again and add fresh cracked black pepper to taste (Image 5). Mix.
Step 6: Give the mushrooms a taste check and adjust salt if needed. Turn the heat off and finish the dish with chopped cilantro (Image 6).
Serving
Serve the butter garlic mushrooms with roti, naan, or rice. For a healthier accompaniment, you can also serve this with Turmeric cauliflower rice.
💡Vaishali's Tip!
Mushrooms are like sponge so you should never wash them. If you do, the mushrooms will soak up water and then will turn mushy on cooking. Instead, take a damp paper towel and wipe the mushrooms clean.
the best!
🍳My favorite skillet
This Our Place non stick skillet has been my go to pan for almost two year now and it's going strong. Safe on high heat and super easy to clean. From making the filling of my Paneer Kathi Rolls to making Dr. A's almost famous Halwa, I use it for everything.
Storing and Reheating
This recipe is best enjoyed when freshly made! Transfer any leftovers into a sealed container to maintain freshness. Refrigerate and consume within two to three days. Reheat thoroughly either on the stove in a skillet or in the microwave until heated through.
Related
Looking for other recipes like this? Try these:
If you tried this Easy Butter Garlic Mushrooms Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you liked it in the comments below! I love hearing from you! Share it on Instagram with the hashtag #thekitchendocs or share on Facebook, too.
Easy Butter Garlic Mushrooms with Indian Flavors
Equipment
- 1 Non Stick Skillet
Ingredients
- 1 pound baby bella mushrooms 450 g, wiped clean and halved
- 2 tablespoon butter
- 1.5 tablespoon chopped garlic from 3-4 big cloves
- ½ tablespoon chopped ginger
- 1 cup chopped red onion about half a medium sized red onion
- ½ teaspoon turmeric powder
- ¾ teaspoon garam masala recipe of garam masala
- ½ tablespoon coriander powder
- 1 tablespoon chopped cilantro leaves from 5-6 sprigs of cilantro
- Salt, to taste
- Freshly cracked black pepper, to taste
Instructions
- Set a heavy bottomed non stick skillet on high heat and add the butter to it. As the butter starts to melt, add the halved mushrooms and saute for three minutes.
- Add the chopped ginger and garlic. Mix and cook for another 2-3 minutes.
- After the raw smell of ginger garlic goes away, add the chopped onion and green chilies and cook everything together on high heat for another 5 minutes.
- Add salt, turmeric, coriander, and garam masala powders to the sauteed veggies. Lower the heat to medium high and cook for another 5 minutes so that the spices are nicely toasted and coat the mushrooms well to make a masala.
- After 5 minutes, you will notice that the mushrooms have developed a beautiful color and are caramelized. At this point, turn the heat up again and add fresh cracked black pepper to taste and mix.
Kevin Foodie
This is now added to my Meatless Mondays recipe stack. The chunks of mushrooms looks like steak. I am sure the flavors are up 100 with all the spices and herbs. This dish will go well with my Jamaican rice and peas and fried ripe Plantain.