Description
Cowboy Mushrooms are a savory and flavorful side dish featuring tender sautéed mushrooms coated in a rich, herb-infused cowboy butter. Perfect as an accompaniment to grilled meats or as a standalone treat, this recipe combines fresh herbs, garlic, and a smoky paprika kick for an irresistible taste experience.
Ingredients
Mushrooms
- 1 pound white button mushrooms (or cremini/baby bella), sliced
Cowboy Butter
- 4 tablespoons unsalted butter
- 2 cloves fresh garlic, minced
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon fresh thyme leaves, chopped
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon paprika
- 1 teaspoon lemon juice
- 1/4 teaspoon crushed red pepper flakes (optional)
Seasoning
- Salt, to taste
Instructions
- Prepare Mushrooms: Clean the mushrooms thoroughly to remove any dirt and slice them evenly to ensure uniform cooking.
- Melt Cowboy Butter: In a pan over medium heat, melt the cowboy butter made by combining unsalted butter with garlic, parsley, thyme, rosemary, paprika, lemon juice, and optional crushed red pepper flakes.
- Sauté Mushrooms: Add the sliced mushrooms to the melted cowboy butter and sauté for 5 to 7 minutes, stirring occasionally until the mushrooms are tender and golden brown.
- Season: Taste the mushrooms and add salt as needed, keeping in mind the cowboy butter is already seasoned.
- Serve: Once cooked through and infused with the rich flavors of the butter, remove the pan from heat and serve the mushrooms immediately.
Notes
- Use cremini or baby bella mushrooms for a deeper flavor alternative to white button mushrooms.
- The cowboy butter can be prepared in advance and refrigerated, allowing the flavors to intensify.
- Adjust crushed red pepper flakes to your spice preference or omit for a milder dish.
- Serve these mushrooms as a topping for steaks, burgers, or alongside grilled vegetables.
- Maintain medium heat while sautéing to avoid burning the butter and maintain mushroom tenderness.
