Crispy Garlic Butter Mushrooms

Crispy Garlic Butter Mushrooms deliver a satisfying crunch and deep umami in just minutes, making them the perfect quick appetizer for any gathering. Whole button mushrooms stay intact, soaking up garlic‑infused butter while the high heat of a cast‑iron skillet creates a caramelized exterior that’s impossible to resist.

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Ingredients

• 1 pound whole button mushrooms
• 1 tablespoon olive oil
• 4 tablespoons unsalted butter, cold and cubed
• 8 cloves garlic, peeled and minced
• 2 teaspoons fresh thyme leaves
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon flaky sea salt
• 1/4 teaspoon cracked black pepper

Step-by-Step Instructions

1. Heat the cast‑iron skillet over medium‑high heat until a drop of water sizzles, about 2 minutes.
2. Add olive oil, then swirl to coat the pan; immediately add the whole mushrooms in a single layer, letting them sit untouched for 3 minutes to develop a brown crust.
3. Stir the mushrooms, then push them to the edges and add butter cubes, allowing them to melt and foam.
4. Add minced garlic and thyme, cooking 1 minute until fragrant, stirring to coat mushrooms evenly.
5. Season with flaky salt and cracked pepper, then toss with chopped parsley; cook another 2 minutes until mushrooms are golden and crisp.
6. Transfer to a serving bowl, garnish with a pinch of extra parsley, and serve hot.

Tips for Success

• Use a pre‑heated cast‑iron skillet for maximum sear.
• Do not overcrowd the pan; work in batches if necessary.
• Add garlic only after butter melts to prevent burning.
• Pat mushrooms dry before cooking to avoid steaming.
• Finish with fresh parsley for brightness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat in a hot skillet for 2‑3 minutes to restore crispness. Mushrooms do not freeze well due to texture loss.

Notes

The key is a hot pan and dry mushrooms for maximum crispness. Finish with fresh parsley for a bright finish.

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