Sauteed Grilled Garlic Mushrooms (Print)
Smoky grilled mushrooms sautéed with garlic and herbs for a savory, aromatic side dish.
# What You Need:
→ Mushrooms
01 - 1 pound cremini or button mushrooms, cleaned and stems trimmed
→ Marinade
02 - 3 tablespoons olive oil
03 - 2 tablespoons balsamic vinegar
04 - 4 cloves garlic, minced
05 - 1 teaspoon dried thyme
06 - 1 teaspoon dried rosemary
07 - 1/2 teaspoon freshly ground black pepper
08 - 1 teaspoon salt
→ Sautéing and Finishing
09 - 2 tablespoons unsalted butter or vegan butter alternative
10 - 2 tablespoons chopped fresh parsley
11 - Salt and pepper, to taste
12 - Lemon wedges, for serving (optional)
# How To Make It:
01 - In a large bowl, whisk together the olive oil, balsamic vinegar, minced garlic, dried thyme, dried rosemary, salt, and black pepper until well combined.
02 - Add the cleaned mushrooms to the bowl and toss thoroughly to coat every piece evenly in the marinade. Let them rest for 10 minutes while the grill heats up.
03 - Preheat an outdoor grill or grill pan to medium-high heat. Thread the marinated mushrooms onto skewers or arrange them in a grill basket for easier handling.
04 - Place the mushrooms on the hot grill and cook for 3 to 4 minutes per side until tender with distinct grill marks, basting occasionally with any leftover marinade.
05 - Melt the butter in a large skillet over medium heat. Transfer the grilled mushrooms into the skillet and sauté for 2 to 3 minutes, stirring occasionally, until fragrant and lightly browned.
06 - Remove the skillet from heat. Sprinkle the mushrooms with chopped fresh parsley and adjust the seasoning with additional salt and pepper as needed. Serve warm with lemon wedges on the side.
# Expert Tips:
01 -
- The double cooking method, grilling then sauteing, creates a texture that is simultaneously smoky and buttery in a way neither technique achieves alone.
- These mushrooms taste outrageous on their own but also turn a boring bowl of rice or plate of scrambled eggs into something you would happily serve guests.
02 -
- Do not skip the resting time after marinating because mushrooms tossed straight onto the grill taste flat compared to ones that have had even a brief soak.
- If your mushrooms are very small, reduce the grill time by about a minute per side or they will shrivel into chewy buttons instead of staying juicy.
03 -
- Wipe mushrooms clean with a damp paper towel instead of rinsing them under water, because they act like sponges and waterlogged mushrooms will steam instead of char.
- Let your grill pan or skillet get genuinely hot before the mushrooms touch it, because a surface that is not ready is the number one reason home cooks get pale, soggy mushrooms instead of deeply browned ones.