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Cut off the dried part of the stem end and then quarter each mushroom. Heat a 10 inch saute pan over medium heat. When hot, add 2 tablespoons of butter or olive oil and swirl to coat the pan. When the surface of the oil shimmers, add the mushrooms. Stir the mushrooms around until they are coated with the butter or oil. (They will absorb the oil.)
Whether you're eating a low-carb diet or just love mushrooms, these hearty recipes will hit the spot. From Easy Stuffed Mushrooms to Slow-Cooker Mushroom Soup, there is something for everyone. All of these recipes clock in at under 15 grams of carbohydrate and they also deliver vegetables, protein and healthy fats for a well-rounded meal or snack.
These tender, buttery mushrooms will take your holiday dinners to the next level and the best part is that they are a very easy keto side dish to make! The mushrooms are sautéed in butter and rosemary, but you can swap out the butter to olive oil to make the recipe vegan and also swap the rosemary out for thyme if you prefer the taste of it.
Heat a large cast iron over medium heat and melt butter with oil. Cook onion until tender then add mushrooms. Cook onion until tender then add mushrooms. Cook for about 5 minutes until golden brown. Pour lemon juice and cook for about 4 minutes. Add rosemary and garlic in the pan. Stir and cook for 30 seconds. Adjust taste with salt and pepper.