Lemon Herb Butter Mushrooms make a wonderful appetizer served with crusty, warm bread. They’re divine spooned over a perfectly cooked rib-eye steak or some grilled chicken thighs. Try serving them with roasted chicken or pork. And I can attest to them being wonderful stirred through hot pasta or a cheese risotto – last night’s dinner.
You could probably use any fresh herbs you like – parsley and basil for example. I’ve used thyme, rosemary and chives with garlic, lemon and mustard. The woodier herbs tend to pair so well with mushrooms.
There’s a restaurant about 10 miles from us here in Indiana called Bonge’s Tavern. The menu is limited; the food exceptional. They have three appetizers, one of which is mushrooms cooked in butter and lemon. The mushrooms the chef cooks change with the seasons. It’s one of those could-eat-for-the-rest-of-my-life-and-not-tire-of dishes. I think this buttery herb sauce is pretty darn close to Bonge’s. I’m going to make this again in a pan with different mushrooms. So feel free to switch the mushrooms to suit availability and preference. Because really, it’s all about the butter sauce. Toodles, Lovoni xo
LEMON HERB BUTTER MUSHROOMS
- 1/3 cup butter
- 3 garlic cloves, finely grated
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon finely grated lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 6 portabella mushrooms, cleaned
- Preheat a grill (or grill pan) to medium-high.
- Melt the butter with garlic, herbs, zest, juice and mustard in a small saucepan over medium heat until the butter is melted.
- Brush the mushrooms all over with some of the butter mixture. Cook on greased grill cap side down with the lid closed, for 3 minutes. Turn and cook 2 to 3 minutes until mushrooms have softened.
- Reheat the remaining butter mixture. Slice the mushrooms and toss together with the butter mixture in a large bowl. Serve immediately.