Best 6 Lemon Garlic Mushrooms Recipes

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**Lemon Garlic Mushrooms: A Savory and Versatile Side Dish**

Indulge in the delectable flavors of sautéed mushrooms with a tangy lemon-garlic sauce. This classic combination offers a versatile side dish that complements various main courses. From grilled chicken or fish to hearty steaks, these zesty mushrooms elevate any meal with their savory taste. With three variations to choose from, including a vegan option, this recipe caters to diverse dietary preferences. Whether you prefer classic butter-sautéed mushrooms, a lighter olive oil version, or a creamy vegan sauce, this guide provides detailed instructions for each variation. Discover the perfect accompaniment to your next culinary creation with lemon garlic mushrooms.

Let's cook with our recipes!

LINGUINE WITH LEMON, GARLIC AND THYME MUSHROOMS



Linguine with Lemon, Garlic and Thyme Mushrooms image

This is one of my proudest creations, and I suppose a good example of a recipe that isn't traditionally from Italy, but sits uncontroversially in her culinary canon. I don't think it would be too presumptuous to name this linguine ai funghi crudi. It is about as speedy as you can imagine: you do no more to the mushrooms than slice them, steep them in oil, garlic, lemon and thyme and toss them into the hot cooked pasta. I'm afraid, I had to have this forcibly taken away from me during the photographic shoot of this book, otherwise I'd have eaten it all up before it had even had its picture taken. The dressed mushrooms also make a great salad, but in which case boost the quantities of sliced mushrooms (keeping other ingredients the same, and obviously you're omitting the pasta altogether) to 375g/6 cups. If all you can find is regular button mushrooms, this pasta is still worth making - so no excuse for not.

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 10

8 ounces/4 cups finely sliced chestnut/cremini mushrooms
1/3 cup extra-virgin olive oil
1 tablespoon Maldon/kosher salt or 1 1/2 teaspoons table salt
Small clove garlic, minced
1 lemon, zested and juiced
4 sprigs fresh thyme stripped to give 1 teaspoon leaves
1 pound linguine
1 bunch fresh parsley, leaves chopped, to give 1/2 cup
2 to 3 tablespoons freshly grated Parmesan, or to taste
Freshly ground black pepper

Steps:

  • Slice the mushrooms finely, and put them into a large bowl with the oil, salt, minced garlic, lemon juice and zest, and gorgeously scented thyme leaves.
  • Cook the pasta according to the packet instructions and drain loosely retaining some water. Quickly put the pasta into the bowl with the mushroom mixture.
  • Toss everything together well, and then add the parsley, cheese and pepper before tossing again. Eat with joy in your heart.

LEMON GARLIC MUSHROOMS



Lemon Garlic Mushrooms image

I baste whole mushrooms with a lemony sauce to prepare this simple side dish. Using skewers or a basket makes it easy to turn them as they grill to perfection. -Diane Hixon, Niceville, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 6

1/4 cup lemon juice
3 tablespoons minced fresh parsley
2 tablespoons olive oil
3 garlic cloves, minced
Pepper to taste
1 pound large fresh mushrooms

Steps:

  • For dressing, whisk together first 5 ingredients. Toss mushrooms with 2 tablespoons dressing., Grill mushrooms, covered, over medium-high heat until tender, 5-7 minutes per side. Toss with remaining dressing before serving.

Nutrition Facts : Calories 94 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

LEMON AND GARLIC CHICKEN WITH MUSHROOMS



Lemon and Garlic Chicken With Mushrooms image

In this Provençal rendition of pan-cooked chicken breasts, the mushrooms take on and added dimension of flavor as they deglaze the pan with the help of one of their favorite partners, dry white wine.

Provided by Martha Rose Shulman

Categories     dinner, quick, main course

Time 45m

Yield Serves 4

Number Of Ingredients 12

2 boneless skinless chicken breasts (most weigh 8 to 10 ounces)
2 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
2 garlic cloves, minced or puréed
1 teaspoon chopped fresh rosemary
Salt to taste
Freshly ground pepper
2 tablespoons all-purpose flour or a gluten-free flour such as rice flour or corn flour
2 tablespoons grapeseed, sunflower or canola oil
1 pound mushrooms, sliced
1 teaspoon fresh thyme leaves or 1 tablespoon chopped flat-leaf parsley
1/4 cup dry white wine

Steps:

  • Stir together olive oil, lemon juice, garlic, rosemary, and salt and pepper in a large bowl. Cut each chicken breast into 2 equal pieces (3 if they're 12 ounces or more) and place in the bowl. Stir together and refrigerate for 15 to 30 minutes.
  • Remove chicken from marinade and pat dry (discard marinade). Place two sheets of plastic wrap (1 large sheet if you have extra-wide wrap) on your work surface, overlapping slightly, to make 1 wide sheet, and brush lightly with olive oil. Place a piece of chicken in the middle of plastic sheet and brush lightly with oil. Cover the chicken with another wide layer of plastic wrap. Working from the center to the outside, pound chicken breast with the flat side of a meat tenderizer until about 1/4 inch thick. (Don't pound too hard or you'll tear the meat. If that happens it won't be the end of the world, you'll just have a few pieces to cook.) Repeat with the remaining chicken breast pieces.
  • Season the pounded chicken breasts with salt and pepper on one side only. Dredge lightly in the flour (you will not use all of it) and tap the breasts to remove excess.
  • Turn oven on low Heat a wide, heavy skillet over high heat and add oil. When oil is hot, place one or two pieces of chicken in the pan - however many will fit without crowding. Cook for 1 1/2 minutes, until bottom is browned in spots. Turn over and brown other side, about 1 1/2 minutes. (Do not overcook or the chicken will be dry.) Transfer to the platter or sheet pan and keep warm in the oven. If there is more than a tablespoon of fat in the pan, pour some (but not all) it off into a jar or bowl.
  • Turn burner heat down to medium-high. Add mushrooms to the pan. Let them sear for about 30 seconds to a minute without moving them, then stir, scraping the bottom of the pan with a wooden spoon to deglaze. When mushrooms have softened slightly and begun to sweat, add wine, thyme or parsley, and salt and pepper to taste. Continue to stir until wine has evaporated and mushrooms are tender, 5 to 10 minutes. Spoon over the chicken, and serve.

Nutrition Facts : @context http, Calories 346, UnsaturatedFat 14 grams, Carbohydrate 10 grams, Fat 18 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 2 grams, Sodium 687 milligrams, Sugar 3 grams, TransFat 0 grams

SAUTEED GARLIC LEMON PORK CHOPS WITH MUSHROOMS



Sauteed Garlic Lemon Pork Chops With Mushrooms image

Make and share this Sauteed Garlic Lemon Pork Chops With Mushrooms recipe from Food.com.

Provided by gailanng

Categories     Lemon

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

2 teaspoons olive oil
1 tablespoon butter
4 boneless pork chops, 1/4 - 1/2 inch thick
salt and pepper
1/4 cup all-purpose flour
1 lemon
4 ounces sliced mushrooms
3 garlic cloves
1/2 low sodium chicken broth

Steps:

  • In a large skillet, heat the olive oil and butter over medium-high heat.
  • Season the pork chops with salt and pepper. On a plate, place the flour and then zest the lemon over the flour and place the lemon aside. Coat each pork chop with the flour-zest mixture on both sides and place into the hot skillet and cover with a splatter screen. Cook for about 2-3 minutes depending on thickness. Repeat on the other side and then place the chops on a plate.
  • Reduce heat to medium-low. Add the mushrooms to the pan and allow to saute for 2 minutes. Add the garlic, saute for 30 seconds.
  • Increase the heat to medium and add the chicken broth and scrap the bottom of the pan. When the liquid is reduced by about half, add the pork back into the pan. Cut the lemon in half, juice half of the lemon and gently add the juice to the pan. Cut the remaining half of the lemon into slices, toss them into the pan and cook for another minute or so. Serve hot.

LEMON & GARLIC CHICKEN WITH MUSHROOMS



Lemon & Garlic Chicken With Mushrooms image

Categories     Chicken     Mushroom

Number Of Ingredients 11

2 boneless skinless chicken breasts (8-10 oz)
2 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
2 cloves garlic, minced or pureed
1 teaspoon chopped fresh rosemary
3 dashes salt & fresh ground pepper to taste
2 tablespoons all purpose flour
2 tablespoons sunflower or canola oil
1 pound mushrooms, sliced
1 teaspoon fresh thyme leaves or 1 TB chopped flat-leaf parsley
1/4 cup dry white wine

Steps:

  • Stir together olive oil, lemon juice, garlic, rosemary, and salt and pepper in a large bowl. Cut each chicken breast into 2 equal pieces (3 if they're 12 oz or more) and place in the bowl. Stir together and refrigerate for 15 to 30 minutes.
  • Remove chicken from marinade and pat dry (discard marinade). Place two sheets of plastic wrap on work surface and brush lightly with olive oil. place a piece of chicken in the middle of plastic sheet and brush lightly with oil. Cover the chicken with another wide layer of plastic wrap. Working from the center to the outside, pound chicken breast with the flat side of a meat tenderizer until about 1/4 inch thick. Repeat with the remaining chicken breast pieces.
  • Season the pounded breasts with s&p on one side only. Dredge lightly in the flour (you won't use all of it) and tap the breasts to remove excess.
  • Turn oven on low. Heat a wide, heavy skillet over high heat and add oil. When oil is hot, place one or two pieces of chicken in the pan--however many will fit without crowding. Cook for 1 1/2 to 2 minutes, until bottom is browned in spots. Turn over and brown other side, about 1 1/2 minutes. (Do not overcook or chicken will be dry.) Transfer to a platter or sheet pan and keep warm in the oven. If there is more than a tablespoon of fat in the pan, pour some (but not all) of it off into a jar or bowl.
  • Turn burner heat down to medium-high. Add mushrooms to the pan. Let them sear for about 30 seconds to a minute without moving them, then stir, scraping the bottom of the pan with a wooden spoon to deglaze. When mushrooms have softened slightly and begun to sweat, add wine, thyme or parsley, and salt and pepper to taste. Continue to stir until wine has evaporated and mushrooms are tender, 5 to 10 minutes. Spoon over the chicken and serve.

LEMON AND GARLIC CHICKEN WITH MUSHROOMS



LEMON AND GARLIC CHICKEN WITH MUSHROOMS image

Categories     Chicken     Mushroom     Quick & Easy

Yield 4 servings

Number Of Ingredients 12

2 boneless skinless chicken breasts (most weigh 8 to 10 ounces)
2 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
2 garlic cloves, minced or puréed
1 teaspoon chopped fresh rosemary
Salt to taste
Freshly ground pepper
2 tablespoons all-purpose flour or a gluten-free flour such as rice flour or corn flour
2 tablespoons grapeseed, sunflower or canola oil
1 pound mushrooms, sliced
1 teaspoon fresh thyme leaves or 1 tablespoon chopped flat-leaf parsley
¼ cup dry white wine

Steps:

  • Stir together olive oil, lemon juice, garlic, rosemary, and salt and pepper in a large bowl. Cut each chicken breast into roughly 6-ounce pieces and place in the bowl. Stir together and refrigerate for 15 to 30 minutes. Remove chicken from marinade and pat dry (discard marinade). Place two sheets of plastic wrap on your work surface, overlapping slightly, to make 1 wide sheet, and brush lightly with olive oil. Place a piece of chicken in the middle of plastic sheet and brush lightly with oil. Cover the chicken with another wide layer of plastic wrap. Working from the center to the outside, pound chicken breast with the flat side of a meat tenderizer until about 1/4 inch thick. (Don't pound too hard or you'll tear the meat. If that happens it won't be the end of the world, you'll just have a few pieces to cook.) Repeat with the remaining chicken breast pieces. Season the pounded chicken breasts with salt and pepper on one side only. Dredge lightly in the flour (you will not use all of it) and tap the breasts to remove excess. Turn oven on low Heat a wide, heavy skillet over high heat and add oil. When oil is hot, place one or two pieces of chicken in the pan; don't crowd them. Cook for 1 1/2 minutes, until bottom is browned in spots. Turn over and brown other side, about 1 1/2 minutes. (Do not overcook or the chicken will be dry.) Transfer to the platter or sheet pan and keep warm in the oven. If there is more than a tablespoon of fat in the pan, pour some (but not all) it off into a jar or bowl. Turn burner heat down to medium-high. Add mushrooms to the pan. Let them sear for about 30 seconds to a minute without moving them, then stir, scraping the bottom of the pan with a wooden spoon to deglaze. When mushrooms have softened slightly and begun to sweat, add wine, thyme or parsley, and salt and pepper to taste. Continue to stir until wine has evaporated and mushrooms are tender, 5 to 10 minutes. Spoon over the chicken, and serve.

Tips:

  • To save time, use pre-sliced mushrooms.
  • For a richer flavor, use a mix of white and brown mushrooms.
  • If you don't have white wine, you can substitute chicken broth or vegetable broth.
  • Add a tablespoon of chopped fresh parsley or thyme for an extra layer of flavor.
  • Serve the mushrooms over pasta, rice, or mashed potatoes.

Conclusion:

This simple yet flavorful dish is perfect for a weeknight dinner or a special occasion. The combination of lemon, garlic, and mushrooms is sure to please everyone at the table. So next time you're looking for a quick and easy recipe, give these lemon garlic mushrooms a try. You won't be disappointed!

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