One of the best parts of my week is the community potluck that takes place in the basement of my building. Every Tuesday night, about 20 of us Seminary students gather together to eat. It’s a glorious few hours filled with a lot of food and laughter.
I made these mushrooms for one of our community potlucks a few months ago. At first I was nervous, because a lot of people don’t like mushrooms. I cannot understand that because I love mushrooms, and find them to be incredibly delicious! Thus, because I thought I might be alone in that love, I did not photograph the mushrooms for this post. I was sorely mistaken.
These scrumptious mushrooms were devoured at that potluck! There were zero leftovers- nothing left for me to enjoy or photograph! I could not be upset about that, because I was very grateful the group enjoyed them, and it gave me an excuse to make them again!
One fun fact about mushrooms is that they contain twice the amount of protein as other vegetables, making this side dish a very healthy option at your vegetarian dinner table. Thus, in addition to your regular vegetable health benefits, you are also racking up on protein points- a win-win in this situation!
Bookmark this recipe! With a little bit of salt, garlic, and parmesan, these mushrooms will disappear before your eyes. You’ve been warned.
Come back soon!
A Rented Kitchen
- 24 oz. mushrooms, stems removed and thinly sliced
- 6 Tbsp. butter
- 1 tsp. minced garlic
- 1/2 tsp. garlic salt to taste
- grated Parmesan cheese
- Prepare the mushrooms by rinsing, removing their stems, and slicing them into strips.
- In a large skillet, melt the butter over medium high heat.
- Once melted, add the mushrooms and garlic to the pan, and cook for about 15 minutes, stirring occasionally.
- Add the garlic salt (to taste), and stir.
- Remove the mushrooms from the heat, place in a bowl, and toss with Parmesan cheese until the cheese is melted and dispersed.
- Serve warm and enjoy!
Notes and Tips!:
- Source: yourLDSblog
- Like this recipe? Try these other delicious vegetable dishes by ‘A Rented Kitchen’ (recipe links found below photos):