Vegan Brown Butter Mushrooms
Photo Credit: Miyoko's

Vegan Brown Butter Mushrooms

The nutty notes of browned butter enhance mushrooms with indulgent goodness that makes you want to just keep digging in for more.

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Vegan Brown Butter Mushrooms

Vegan Brown Butter Mushrooms

The nutty notes of browned butter enhance mushrooms with indulgent goodness that makes you want to just keep digging in for more.
Course: Side Dish
Keyword: dairy free, miyokos, mushrooms
Author: Miyoko's

Ingredients

  • 4 tablespoons Salted Miyoko's European Style Cultured Vegan Butter
  • 1 pound to 1 1/2 pounds mixed mushrooms, sliced (crimini, shiitake, oyster, king trumpet, etc.)
  • 5 to 6 cloves of garlic, minced (or much more - make it as garlicky as you like)
  • 1 tablespoon chopped fresh tarragon, or 1/2 teaspoon dry tarragon
  • salt and pepper to taste

Instructions

  • In a large skillet, melt the butter over medium heat and let it come to a nice, nutty brown.
  • Add the garlic and mushrooms, making sure not to crowd the pan, and turn up the heat to sear and brown the mushrooms and evaporate any liquid coming from them.
  • Add a few pinches of salt. When they have reduced and have browned, add the tarragon.
  • Season to taste with salt and pepper.

Notes

This recipe originally appeared on Miyoko's.com
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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