Saturday, January 24, 2015


Ever had one of those Steak dinners where the side dishes were almost as good as the mains? Well, I had, and this side dish I’m about to teach you how to cook is just that.

Meet Buttered Champignon Mushroom.

For the record, I had no clue how to make this dish in the first place. But you know, wise people say, “nothing ventured, nothing gained”. So I was mixing things up in the kitchen with some leftovers Mushroom I got lying around inside my fridge and,…voila. Here it is.

Do pay attention to what I’m about to say; the amount of seasonings shown in the picture ARE NOT accurate to the list below. Long story short, I f*ck up the amount of seasonings used prior to the photo session. But don’t worry, I’ve adjusted it, so your end product will look even better than mine!


For 2 Servings, you will need:

140 grams Champignon Mushroom
1 Tbsp Butter/Margarine
Salt to taste
White Pepper to taste
1 Garlic, minced finely
¼  tsp Garlic Powder
¼  tsp Onion Powder
2 Tbsp Water
1 tsp Parsley
Oil for sauteeing


Ready? Here We Go!

Step 1 – Grab a sharp knife, and proceed to cut the Mushrooms into halves and cut it again into quarters. Set aside.

Step 2 – Get a non-stick pan, heat your oil on high heat. Once smoking hot, turn the heat down a bit and put Garlic in. Quickly stir to avoid burning and add your Mushrooms. Continue stirring constantly to avoid burning. After about 20 seconds, add Salt, and stir. Add the splash of Water and cover to steam for 1 minute.

Canola Oil




Step 3 – Once all water had evaporated, add the Butter, Onion Powder, Garlic Powder, and White Pepper, quickly stir to combine. Be gentle, by this time, the mushroom had turn soft. Give this process about 30 seconds. Finish with Parsley, and you’re done!

Butter, Onion Powder, Garlic Powder, White Pepper

Step 4 – Serve!

As you can see, I’m serving the Mushroom with a nice Striploin cooked to a tender Medium Rare (or was it Rare?). It was a lovely combination.

Give this a go!



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