Ingredients

 

• 2 tbsp vegetable oil
• 30 g butter
• 300 g mushrooms (champignons), cleaned and sliced
• 1–2 cloves garlic, minced or finely grated
• Salt and black pepper, to taste
• A bunch of fresh parsley, chopped

Instructions

1. Prepare the Mushrooms

1. Clean mushrooms with a damp towel or quickly rinse and pat dry.
2. Slice them evenly — not too thin, so they stay juicy.

2. Heat the Pan

1. Place a large skillet over medium-high heat.
2. Add vegetable oil and let it heat until shimmering.

3. Fry the Mushrooms

1. Add mushrooms in a single layer (avoid overcrowding — they need space to brown).
2. Cook without stirring for 3–4 minutes to get a golden sear.
3. Stir and continue frying another 4–5 minutes until browned and reduced in size.

4. Add Butter & Garlic

 

1. Reduce heat to medium.
2. Add the 30 g butter and let it melt into the mushrooms.
3. Add minced garlic and cook 1 minute, stirring constantly — don’t let the garlic burn.

5. Season & Finish

1. Add salt and pepper to taste.
2. Stir in chopped parsley.
3. Cook another 30 seconds to release aromas.

Serve

Perfect as:

• A side dish for potatoes, pasta, or rice
• A topping for steaks, burgers, or toast
• A standalone snack (yes, they’re that good!)

Serve hot and enjoy those buttery, garlicky aromas.