🧄 Anti-Inflammatory Garlic Parmesan Mushrooms
Tender mushrooms sautéed with garlic, olive oil, herbs, and Parmesan—rich, savory, and packed with flavor.
đź›’ Ingredients
1 lb (450 g) mushrooms, cleaned and sliced
2 tbsp extra-virgin olive oil
4–5 cloves garlic, finely minced
½ tsp turmeric
½ tsp dried thyme
½ tsp dried oregano
ÂĽ tsp black pepper
ÂĽ tsp red pepper flakes, optional
½ tsp salt, or to taste
½ cup freshly grated Parmesan cheese
2 tbsp fresh parsley, chopped
1 tbsp lemon juice
2 tbsp butter, optional
👩‍🍳 Instructions
Prepare the mushrooms: Clean the mushrooms and slice them evenly. Pat them dry so they brown nicely.
Sauté: Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and cook for 6–8 minutes, stirring occasionally, until they release their moisture and become golden brown.
Add garlic and spices: Lower the heat to medium. Add the garlic, turmeric, thyme, oregano, black pepper, red pepper flakes, and salt. Cook for 1–2 minutes, stirring constantly, until fragrant.
Make them creamy and cheesy: Add the butter if using. Sprinkle in the Parmesan and stir until it melts and coats the mushrooms. If the mixture seems dry, add 1–2 tablespoons of water and toss well.
Finish: Remove from the heat and drizzle with lemon juice. Sprinkle with fresh parsley.
Serve: Enjoy immediately while warm, with an extra sprinkle of Parmesan on top.
đź’ˇ Tips
Use freshly grated Parmesan for the best melting and flavor.
Don’t overcrowd the skillet—cook the mushrooms in batches if necessary.
For extra richness, add a splash of heavy cream after the garlic cooks.
Serve as a side dish with grilled chicken, steak, fish, or roasted vegetables.
