Champignons crémeux au beurre et à l’ail

Ingrédients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1/4 onion, chopped
• 2 cloves garlic, minced
• 300 grams mushrooms, rinsed and wiped
• 1/4 teaspoon thyme
• 1 tablespoon parsley, chopped
• 1 mild green chilli, chopped
• 1/2 teaspoon chilli flakes
• Salt and pepper to taste

Préparation

1. 1

   Heat butter and oil: Warm 2 tablespoons of unsalted butter along with 1 tablespoon of olive oil in a large pan over medium heat until the mixture starts bubbling gently.

2. 2

   Sauté garlic: Add the minced garlic to the butter-oil mixture and sauté for about one minute to release its aromatic flavor without burning.

3. 3

   Cook mushrooms: Add the cleaned and wiped mushrooms into the pan and sauté for one minute, allowing them to begin softening and absorbing the buttery flavor.

4. 4

   Add onions: Stir in the chopped onion and continue to sauté until the onions become soft and translucent, enhancing the overall sweetness of the dish.

5. 5

   Season and cook: Sprinkle in the thyme, chopped green chilli, black pepper, and chilli flakes. Cook the mushrooms along with these seasonings for 4-5 minutes to blend all flavors and fully tenderize the mushrooms.

6. 6

   Final seasoning and garnish: Add salt to taste, then garnish the dish with chopped green chillies and fresh parsley for a bright, fresh finish.

7. 7

   Serve hot: Serve the butter garlic mushrooms immediately while warm as a delicious side dish or appetizer.