1poundmushroomssliced, I love using shiitake, Cremini or button mushrooms
pinchsaltif using unsalted butter, increase this to a heavy pinch
5clovesgarlicfinely chopped
2tablespoonsfresh parsleychopped
Instructions
In a pan over medium high heat, heat the vegan butter until melted.
Add the mushrooms, and the pinch of salt to the pan. Using a spatula, swirl all the ingredients together.
Let the mushroom mixture cook for about 3-5 minutes on one side without moving the mushrooms; this will allow it to caramelize a bit and produce a beautiful golden color.
Turn the mushrooms over and let brown on the other side for another 3-5 minutes.
Add the garlic and reduce to medium heat. The garlic should sizzle slightly when it hits the pan. Sauté the garlic for about 30 seconds to 1 minute, mixing everything together and watching to prevent the garlic from burning.
Stir in 1 tablespoon of parsley into the mix, and heat through for another 30 seconds. Remove from heat, sprinkle over more parsley on top, serve and enjoy! You can eat this as a side by itself, or as an addition to another meal such as to a pasta or quinoa.
Notes
To store: To store leftover garlic mushrooms, transfer them to an airtight container and refrigerate for up to 3 days. To reheat, simply warm them in a skillet over medium heat; you can also use a microwave, but the stovetop produces better results.To freeze: Freezing garlic mushrooms is possible, but their texture may change upon thawing and reheating. If you do decide to freeze them, they’ll keep in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator, then reheat according to the instructions above.