
2 Pounds of baby bella mushrooms ( whole or sliced)
1 Cup of vegetable or beef broth
3 Tablespoons minced garlic
3 Tablespoons of butter
1/2 teaspoon smoked salt
dash of black pepper
1/2 of finely minced parsley
Combine everything except the parsley in a large sauce pan. Cook over medium heat until the mushrooms are fully cooked, stirring often. Add parsley and cook an additional 5 minutes. Serve hot with crusty bread to soak up the broth.
8 comments:
Yum. I just printed the recipe out. :)
By the way, any left-over garlic mushrooms can be mixed into scrambled eggs for breakfast the next morning. Yum!
Thank you! My husband and I LOVE the mushrooms at Bristol Ren Faire in Wisconsin. We miss the scrambled eggs with mushrooms that they no longer have there.
What is half of parsley? Making this now and looked but didn't understand what that meant.
Thank you
I'm sorry, I never noticed that mistake before. Half a cup of fresh parsley.
Is there a way to convert this recipe to slow cooker? Sounds yummy! Can't wait to try!
Likewise
This is the Real Bristol Renaissance Faire Garlic Butter Mushrooms recipe:
https://drloihjournal.blogspot.com/2021/04/garlic-butter-mushrooms-recipe-from-the-bristol-renaissance-faire.html
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