ID: 88d421a3...
These sautéed garlic mushrooms are a classic steakhouse-style side dish, packed with flavor from fresh herbs, garlic, and a bright finish of lemon and white wine. The secret lies in the browning technique and adding ingredients in the correct order to prevent burning and ensure a deep, savory crust on the mushrooms.
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Sauté prepared mushrooms in hot oil with salt and pepper until golden brown. → Add diced red onions and fresh woody herbs (thyme/rosemary). → Add minced garlic and deglaze the pan with lemon juice and white wine. → Finish with butter, parsley, and fresh lemon zest to create a glossy sauce.
Sauté prepared mushrooms in hot oil with salt and pepper until golden brown. → Add diced red onions and fresh woody herbs (thyme/rosemary). → Add minced garlic and deglaze the pan with lemon juice and white wine. → Finish with butter, parsley, and fresh lemon zest to create a glossy sauce.
調理手順を分析中...
Mushrooms take significantly longer to brown than onions; do not add onions at the start or they will burn before the mushrooms are ready.
Wait for the mushrooms to release and then re-absorb/evaporate their liquid before they can develop a proper crust.
Use a microplane for lemon zest and place the tool on top of the lemon to maintain control and precision.
Adding garlic near the end prevents it from becoming bitter or burnt.
The combination of lemon and white wine provides essential acidity to balance the richness of the butter.
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