Sarah Brown
Lemon and mushroom is a flavour combination that is used in a variety of dishes, including pasta, salads, and sides. The lemon adds brightness and acidity to the dish, while the mushroom brings an earthy flavour. This combination is featured in recipes from a variety of cuisines, including Greek roasted lemon garlic mushrooms and lemon garlic mushroom pasta. The versatility of this pairing is also evident in its use as a topping for salads, ricotta toast, or steak.
| Characteristics | Values |
|---|---|
| Taste | Lemon and mushroom can go together, especially when combined with other ingredients such as garlic, thyme, and olive oil. |
| Dish Types | Lemon and mushroom can be combined in various dishes, including pasta, salad, and side dishes. |
| Cooking Methods | Lemon and mushroom can be cooked using methods such as sautéing, roasting, and frying. |
| Ingredients | In addition to lemon and mushroom, other common ingredients used in these dishes include garlic, olive oil, thyme, parsley, and various types of pasta. |
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What You'll Learn
Lemon garlic mushroom pasta
Lemon and mushrooms are a good combination, and lemon garlic mushroom pasta is a quick, easy, and delicious recipe to make. The lemon adds brightness to the mushrooms and garlic. This recipe can be made in about 20 minutes and is perfect for busy weeknights or when you want a comforting bowl of creamy pasta.
Ingredients
- Pasta of your choice (spaghetti, linguine, fettuccine, bucatini, penne, or gluten-free pasta)
- Mushrooms
- Olive oil
- Garlic cloves, minced
- Salt and pepper
- Lemon juice and zest
- Fresh herbs (parsley, thyme, or chives)
- Grated Parmesan cheese (or nutritional yeast for vegans)
- Heavy cream or coconut milk/cashew cream for a dairy-free option
- Chilli flakes/red pepper flakes
- Dried oregano
- Dried sage
- Butter or avocado oil
- Truffle oil (optional)
Recipe
- Boil a pot of salted water and cook the pasta al dente according to package instructions.
- In a separate pan, heat olive oil over medium-high heat and add sliced mushrooms. Sauté for 5 minutes until they start to brown.
- Add the garlic, salt, and pepper, and continue cooking until the mushrooms are caramelized and fragrant.
- Stir in the lemon juice and zest, followed by the cream, and let the sauce simmer until it thickens slightly.
- Toss the cooked pasta in the sauce, adding reserved pasta water as needed to adjust the consistency.
- Season with salt and pepper to taste, and garnish with fresh herbs and grated Parmesan cheese.
Tips and Variations
- You can use sliced mushrooms and cook the pasta and mushrooms simultaneously to save time.
- If you prefer a stronger garlic flavor, add an extra clove or two.
- Use high-quality extra-virgin olive oil for the best flavor.
- For a dairy-free option, substitute heavy cream with coconut milk or cashew cream.
- Add chicken, bacon, or chopped ham for a meatier version.
- Use vegetable broth for a vegetarian option, or dry white wine for added flavor.
- Finish with a drizzle of truffle oil to enhance the flavor and make the sauce richer.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave or a skillet with a splash of olive oil.
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Thyme lemon garlic mushrooms
Lemon and mushrooms are a great combination. The lemon gives the mushrooms a zesty, bright flavour. This combination is used in Greek cuisine and is also a favourite of celebrity chef Nigella Lawson.
This recipe for thyme lemon garlic mushrooms is a quick and healthy vegan, paleo, gluten-free, and keto-friendly option for breakfast or as a side dish.
Ingredients
- Mushrooms
- Olive oil
- Lemon zest
- Lemon juice
- Butter
- Thyme
- Garlic
- Salt
- Pepper
Instructions
- Heat oil in a large skillet or frying pan over medium-high heat.
- Add the mushrooms and cook for 3-4 minutes until they have browned on one side and started to release some liquid.
- Flip the mushrooms and cook for another 2 minutes.
- Add the lemon zest, butter, thyme, garlic, salt, and pepper.
- Cook for another minute or two, stirring occasionally.
- Drizzle with lemon juice and toss.
Serving Suggestions
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Roasted lemon garlic mushrooms
Lemon and mushrooms are a great combination! The zesty, bright, and citrusy flavour of lemon adds a nice touch to the earthy and savory taste of mushrooms. Here is a recipe for roasted lemon garlic mushrooms that you can try at home:
Ingredients:
- 1 lb. cremini mushrooms (baby bellas), cleaned and sliced
- 2-3 garlic cloves, minced
- 3-4 tbsp extra virgin olive oil
- 1 tsp fresh rosemary, minced
- 1 lemon, zested and juiced
- Salt and pepper, to taste
Instructions:
- Preheat your oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper.
- In a large bowl, combine the mushrooms, garlic, olive oil, rosemary, lemon juice, lemon zest, salt, and pepper. Toss well to coat the mushrooms evenly.
- Spread the mushrooms in a single layer on the prepared baking sheet. It's okay if there is a little overlap.
- Roast the mushrooms for 20-25 minutes, or until they are tender and golden brown.
- Remove from the oven and taste a mushroom. Adjust the seasoning with additional salt and pepper if needed.
- Serve immediately. These roasted lemon garlic mushrooms make a great side dish, especially with steak!
Tips and Variations:
- You can use other varieties of mushrooms, such as white button, Swiss brown, or portobello mushrooms.
- If you want a more buttery flavour, replace some of the olive oil with melted butter.
- For a more well-rounded dish, serve the roasted mushrooms with crusty bread, farro, or arugula.
- For an extra flavour boost, finish the dish with a sprinkle of thyme or chopped parsley.
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Lemon garlic sautéed mushrooms
Lemon and mushrooms are a great combination, and lemon garlic sautéed mushrooms are a perfect side dish or salad topper. Here is a detailed recipe for lemon garlic sautéed mushrooms:
Ingredients:
- Mushrooms
- Olive oil
- Garlic
- Peppercorns
- Thyme
- Bay leaf
- Water
- Lemon juice
- Dried parsley
Instructions:
Add olive oil, sliced mushrooms, minced garlic, peppercorns, thyme, and a bay leaf to a skillet on medium heat. Sauté this mixture for 3-5 minutes, until the mushrooms become fragrant and start releasing their juices. Then, add some water and lemon juice to the skillet and continue to sauté for another 2-3 minutes, or until the mushrooms are soft but not mushy. Finally, top the dish with dried parsley and serve it as a side or salad topper.
Some variations of this recipe include using butter or a combination of butter and olive oil for a richer flavor. You can also adjust the amount of garlic and lemon juice to your taste preferences.
If you want to make this into a heartier dish, you can serve the lemon garlic sautéed mushrooms with pasta. Simply cook your pasta of choice according to the package instructions and then toss it with the mushrooms in a skillet, adding a little pasta water to help create a creamy sauce. You can also add grated Parmesan cheese or other hard Italian cheeses to the pasta for extra flavor.
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Lemon juice or lemon zest
When using lemon juice with mushrooms, it is important to consider the other ingredients and the desired consistency of the dish. For example, in a mushroom pasta dish, lemon juice can be added to the pasta cooking water or directly to the sauce for a more liquid consistency. The juice can also be squeezed over sautéed or roasted mushrooms to enhance their flavour without adding too much moisture.
Lemon zest, being the finely grated outer layer of the lemon, has a stronger and more concentrated flavour than the juice. It can be used in various mushroom preparations, such as sautéed, roasted, or stuffed mushrooms. By adding lemon zest to the mushrooms during cooking, the citrus oil released from the zest infuses into the mushrooms, creating a subtle but distinct lemon flavour.
Both lemon juice and lemon zest can be used together in mushroom dishes to create a well-rounded lemon flavour. The zest provides the initial burst of citrus, while the juice adds acidity and moisture. This combination is particularly effective in mushroom pasta, where the lemon juice can be incorporated into the sauce, and the zest can be mixed with the mushrooms during sautéing or roasting, resulting in a bright and flavourful dish.
When deciding between using lemon juice or lemon zest in mushroom recipes, consider the desired intensity of lemon flavour and the consistency of the final dish. Lemon juice tends to provide a more subtle flavour and adds moisture, while lemon zest offers a stronger citrus note without the same level of moisture. Ultimately, both ingredients can be used interchangeably or in combination to suit personal preferences and the specific requirements of the recipe.
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Frequently asked questions
Yes, lemon and mushroom go together very well. Lemon juice and zest add a bright, zesty flavour to mushrooms.
Garlic, olive oil, salt, pepper, chilli flakes, herbs, butter, thyme, rosemary, bay leaf, and Parmesan cheese all pair well with lemon and mushroom.
Some recipes that use lemon and mushroom include roasted lemon garlic mushrooms, lemon garlic mushroom pasta, and lemon garlic mushroom spaghetti.
Cremini mushrooms, baby bellas, and white button mushrooms all go well with lemon.
