Garlic Mushrooms – Coriander & Parmesan

This is a flavourful dish prepared by sautéing mushrooms. It is served as a side dish, used as an ingredient in dishes such as coq au vin, in foods such as duxelles, and pairs very well with steak.


Button Mushrooms – 400 grams
Thinly Sliced Garlic – 15 grams
Olive Oil – 15 ml
Butter – 30 grams
Chopped Coriander – 10 grams
Picked Coriander – 10 grams
Micro Grated Parmesan – 15 grams
White Wine – 25 grams
Lemon – Half
White Pepper
Black Pepper
Maldon Sea Salt


  1. Using a hot skillet – add the olive oil, once hot, add the sliced garlic, sauté without colour, add the mushrooms and sauté for 3 minutes at high heat, add the butter and once melted add the white wine, using a spoon baste the mushrooms with the butter and wine juice from the pan.
  2. Add the white pepper and salt and continue to cook until mushrooms are soft and smothered in the butter wine juice, add a squeeze of lemon juice, grind black pepper and remove from the stove.
  3. Add the chopped coriander before plating in a large bowl, add the coriander springs and grated Parmesan and serve.
  4. Serve with a great Ribeye – 24 Days Aged…

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