Sauteed Mushrooms with Garlic Maple Butter
Sweet, juicy sauteed mushrooms with garlic maple butter are the perfect accompaniment to any steak or roast chicken. Make them with white or brown mushrooms with only a few simple ingredients.
Prep Time3 mins
Cook Time7 mins
Total Time10 mins
- 500 g mushrooms (white or brown)
- 4 tbsp butter (unsalted)
- 1 tsp olive oil
- 1 large garlic clove (crushed)
- 3 tbsp maple syrup
- 8-10 large sage leaves (fresh)
- salt & black pepper
Trim the mushroom stems so that the mushrooms can stand in the pan face down without tumbling over.
Grease a non stick pan with the olive oil. Place the stove on medium heat, add the butter, crushed garlic and sage to the pan.
Stir until the butter melts and the sage leaves begin to cook and brown. They will crinkle up and turn crispy during this process. This is when the gorgeous smell of garlic butter begins to infuse the kitchen.
Place the mushrooms stem side down into the pan to brown. Add the maple syrup and allow the butter to bubble away while the mushrooms soak up the flavours. Season with a little salt and black pepper.
Cook for 3 minutes, turn over the mushrooms and cook a further 3 minutes. The mushrooms will begin to caramelise and sweeten in the maple syrup butter whilst the sage and garlic release their flavours into the browned butter.
Calories: 133kcal | Carbohydrates: 9.6g | Protein: 2.7g | Fat: 10.3g | Saturated Fat: 5.2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 2g | Cholesterol: 20mg | Sodium: 60mg | Potassium: 290mg | Fiber: 0.8g | Sugar: 7.4g | Vitamin A: 2% | Vitamin C: 1% | Calcium: 1% | Iron: 14%