Description
Cowboy Mushrooms are a quick and flavorful sautéed mushroom dish featuring fresh herbs and a rich, seasoned cowboy butter. This savory side is perfect for adding a burst of umami and herbaceous warmth to any meal, ready in just 15 minutes.
Ingredients
Scale
Mushrooms
- 16 oz white button mushrooms (or cremini/baby bella), sliced
Cowboy Butter
- 4 tbsp unsalted butter
- 2 cloves fresh garlic, minced
- 1 tbsp fresh parsley, finely chopped
- 1 tsp fresh thyme, finely chopped
- 1 tsp fresh rosemary, finely chopped
- 1/2 tsp paprika
- 1 tbsp lemon juice
- 1/4 tsp crushed red pepper flakes (optional)
- Salt, to taste
Instructions
- Prepare Mushrooms: Clean and slice the mushrooms evenly to ensure consistent cooking and texture.
- Melt Cowboy Butter: In a pan, melt the unsalted butter over medium heat. Add minced garlic, fresh parsley, thyme, rosemary, paprika, lemon juice, and crushed red pepper flakes if using. Stir to combine and infuse the butter with the herbs.
- Sauté Mushrooms: Add the sliced mushrooms to the pan and sauté in the cowboy butter for 5-7 minutes until they become tender and develop a golden brown color.
- Stir Frequently: Stir the mushrooms occasionally to evenly coat them with the flavorful butter and herbs.
- Season: Taste the mushrooms and add salt if needed, considering that the cowboy butter already contains seasoning.
- Serve: Once cooked through and infused with the herb butter flavors, remove from heat and serve immediately as a savory side dish.
Notes
- Use cremini or baby bella mushrooms for a richer taste variation.
- Adjust the amount of crushed red pepper flakes to control heat level or omit for mild flavor.
- Serve alongside grilled meats, steak, or as a topping for toast or baked potatoes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- For a dairy-free version, substitute butter with a vegan butter alternative.
