A delightful appetizer, these lime butter garlic mushrooms cook in just about 12 minutes—and that includes the preparation time! Tangy with freshly-squeezed lime juice, creamy with barely melted butter and oozing with the incomparable flavor of garlic, you’ll want to prepare a huge bunch to make sure everyone gets enough.
And just how much is a big bunch? Like 500 grams of mushrooms for four people. The last time I cooked lime butter garlic mushrooms, I had about 300 grams of mushrooms. I set aside most for Sam and Speedy feasted on what was left. If Sam hadn’t given Alex some to at least taste them, she’d never know what she missed.
So, yesterday, I cooked lime butter garlic mushrooms again. Sam was out. I still had only 350 grams of mushrooms but I figured that since there were only three of us to share it, there was enough. As soon as I had finished photographing the dish, Alex took the bowl and she wouldn’t go near her father. He left nothing for her the last time, she said. But, of course, after teasing her father, she shared.
So there. If four people are going to share the lime butter garlic mushrooms, cook 500 grams of mushrooms.
What kind of mushrooms is good for this dish? The meaty ones are especially good. Personally, I like button mushrooms for this dish. White or brown. Brown will make the dish look darker though.
Does it have to be lime juice? Can’t lemon juice be used? Sure, you may use lemon juice. It’s just that, as I mentioned in the previous post, our kaffir lime tree is bearing a lot of fruits right now so I’m making the most of them.
Lime Butter Garlic Mushrooms
Peel and mince the garlic.
Give the mushrooms a quick rinse and drain well. For best results, give them a few spins using a salad spinner. If the mushrooms are large, halve or quarter them.
Melt half of the butter in a frying pan. Add the garlic and cook gently for about a minute.
Add the mushrooms to the pan. Sprinkle with salt and pepper. Cook over medium heat for six to seven minutes. Please don't overcook them. What's the use of using fresh mushrooms if you're going to overcook them until they're as chewy as canned mushrooms anyway?
Off the heat (the pan should still be hot at this point), add the lime juice and the rest of the butter. Swirl around until the butter melts.
Scoop out the mushrooms and transfer to a bowl. Drizzle all the pan juices over them.
Sprinkle chopped parsley on the mushrooms. Garnish with lime wedges, of desired.
Serve the lime butter garlic mushrooms at once. Or let sit for a few minutes to infuse. Hot or at room temperature, they're equally delicious!