Butter Garlic Pepper Mushroom Recipe

Ingredients

• 300-350 g Button Mushrooms (washed, wiped dry, stems trimmed)
• 2-3 tablespoons Unsalted Butter (cut into pieces, room temperature)
• 1 teaspoon Vegetable Oil (high smoke‑point oil to prevent butter burning)
• 4 pieces Garlic Cloves (peeled and minced)
• 1/4 cup Fresh Coriander Stems (chopped finely)
• 2 pieces Green Chilies (slit lengthwise, seeds left for heat)
• 1 pinch Red Chili Flakes (adjust to taste)
• 1 teaspoon Black Pepper (freshly cracked)
• to taste Salt
• 1 piece Lemon (zest (outer yellow only) and juice)
• 2 tablespoons Fresh Cilantro (or Parsley) (chopped)

Instructions

1. Clean and Trim Mushrooms

   Rinse the button mushrooms under cold water, wipe them dry with a clean kitchen cloth, then trim off the stems.

   Time: PT3M

2. Prep Aromatics

   Mince the garlic cloves, slice the green chilies lengthwise, chop the coriander stems, and zest the lemon (only the yellow outer part). Set everything aside.

   Time: PT4M

3. Heat Butter and Oil

   Place the skillet over medium‑high heat, add 2‑3 Tbsp butter and 1 tsp oil, letting the butter melt but not brown.

   Time: PT1M

4. Sauté Garlic, Chilies, and Coriander Stems

   Add the minced garlic, sliced chilies, and chopped coriander stems to the pan. Stir‑fry for about 30 seconds until fragrant.

   Time: PT30S

5. Cook Mushrooms with Seasoning

   Add the cleaned mushrooms, a pinch of red chili flakes, 1 tsp freshly cracked black pepper, and salt to taste. Stir continuously and cook on medium‑high for 7‑8 minutes until the mushrooms release their moisture and turn golden.

   Time: PT8M

6. Add Lemon Zest and Juice

   Sprinkle the lemon zest over the mushrooms, then squeeze the lemon juice into the pan. Stir for another 30 seconds.

   Time: PT30S

7. Finish with Fresh Cilantro

   Stir in the chopped cilantro (or parsley) and cook for a final 30 seconds. Remove from heat.

   Time: PT30S

8. Plate and Serve

   Transfer the mushrooms to a serving plate and enjoy immediately as a starter or snack.

   Time: PT1M

Nutrition Facts

Calories

120

Protein

4 g

Carbohydrates

5 g

Fat

9 g

Fiber

2 g

Ingredient Substitutions

• Instead of Button Mushrooms: Cremini mushrooms, Shiitake mushrooms
• Instead of Unsalted Butter: Olive oil, Ghee
• Instead of Vegetable Oil: Canola oil, Sunflower oil
• Instead of Garlic Cloves: Garlic paste
• Instead of Fresh Coriander Stems: Parsley stems
• Instead of Green Chilies: Jalapeño, Serrano pepper
• Instead of Red Chili Flakes: Paprika, Cayenne pepper
• Instead of Black Pepper: Pre‑ground black pepper
• Instead of Salt: Sea salt, Kosher salt
• Instead of Lemon: Lime
• Instead of Fresh Cilantro (or Parsley): Parsley

Equipment Needed

• Cutting Board
• Chef's Knife
• Skillet or Frying Pan
• Wooden Spoon or Spatula
• Measuring Spoons
• Microplane Zester (optional)

Critical Steps — Do Not Skip

• Do not overcook the garlic in step 4; it should stay pale and fragrant.
• Cook mushrooms on medium‑high heat until all released moisture evaporates; this prevents a soggy dish.
• Only zest the outer yellow part of the lemon; the white pith adds bitterness.

Chef Tips from the Video

• Use a mix of butter and a neutral oil to get buttery flavor without burning.
• Freshly cracked black pepper adds a pop of aroma that pre‑ground pepper lacks.
• For extra heat, add a second pinch of red chili flakes at the end.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Not recommended; texture changes when reheated.

Room temperature: Best served immediately; can sit at room temperature for up to 2 hours.

Make-Ahead Tips

• Mince garlic, slice chilies, and zest the lemon up to 2 hours ahead; store in the fridge.
• Trim and wipe mushrooms, then keep them in a paper towel-lined container to stay dry.
• Reheat quickly over medium heat; add a splash of butter if needed.

Frequently Asked Questions