Lemon And Mushrooms: A Perfect Pairing?

Lemon and mushroom is a flavour combination that appears in many recipes, including pasta, side dishes, and breakfasts. The mushrooms are often roasted or sautéed, and the lemon is added in the form of juice or zest. Some recipes also include additional ingredients such as garlic, thyme, rosemary, and olive oil. While some people enjoy the bright, earthy, and citrusy flavours that lemon can bring to mushrooms, others find that the sourness of the lemon can be overwhelming if not used sparingly.

Lemon-garlic mushrooms as a side dish

Lemon and mushrooms are a great combination, and adding garlic to the mix creates a burst of flavour. Lemon-garlic mushrooms are a perfect side dish, salad topper, or even a main dish for breakfast, lunch, or dinner. This dish is vegan, paleo, gluten-free, Whole30, and keto-friendly.

To make lemon-garlic mushrooms, you can sauté the mushrooms with olive oil, garlic, peppercorns, thyme, and a bay leaf. After the mushrooms are fragrant and start to release their juices, add lemon zest, butter, and garlic. You can also add salt and pepper to taste. Finally, drizzle with lemon juice and toss.

For a simpler recipe, you can grill the mushrooms after basting them with a lemon sauce. Toss the mushrooms with the sauce and grill them on a skewer or in a basket over medium-high heat until tender. Toss them with the remaining dressing before serving.

You can also add lemon and garlic mushrooms to pasta. Sliced mushrooms sautéed in olive oil with minced garlic and lemon juice make a great pasta dish, especially when tossed with Parmesan or nutritional yeast for a vegan option.

Lemon-garlic mushroom pasta

Lemon and mushrooms is a good combination, but not a very common one. The lemon adds brightness to the mushrooms and garlic.

To make the pasta, first, cook the pasta in salted boiling water according to the package instructions until al dente. You can use any type of pasta, but long noodles such as spaghetti, linguine, bucatini, fettuccine, or pappardelle are good options. Gluten-free pasta can also be used. While the pasta is cooking, heat olive oil or butter in a large skillet over medium-high heat. Add the mushrooms and sauté for 5 minutes until they start to brown. You can use any variety of mushrooms, but sliced mushrooms will cook the quickest. Add the garlic, salt, and pepper and continue cooking for a few minutes until the mushrooms are caramelized and fragrant. You can also add some onion at this stage for extra flavor. Stir in the lemon juice and lemon zest. It will bubble and steam. If you like things spicy, add some chili flakes or red pepper flakes. You can also add dried oregano, dried sage, and fresh herbs such as parsley, chives, or thyme.

Next, pour in the cream, coconut milk, or cashew cream and allow the sauce to simmer until it has thickened slightly. Finally, toss the cooked pasta in the sauce, adding reserved pasta cooking water as needed. You want the pasta to be coated in the sauce, and for the sauce to not be too thick. Finish the pasta by stirring in some grated Parmesan, Pecorino Romano, or nutritional yeast for a vegan option, and fresh herbs.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave or on the stove with a splash of water or olive oil.

Lemon-garlic thyme mushrooms

Lemon and mushrooms are a great combination. The lemon gives the mushrooms some brightness and a tangy flavour. Lemon-garlic thyme mushrooms are a delicious and healthy breakfast, lunch, or side dish that can be made in no time with just a few simple ingredients. This recipe is vegan, paleo, gluten-free, Whole30, and keto-friendly.

Ingredients:

• Mushrooms (any kind, but white button mushrooms work well)
• Lemon zest and juice
• Garlic
• Thyme
• Salt and pepper
• Butter (optional)
• Oil

Instructions:

First, prepare the mushrooms and garlic. If the mushrooms are small, leave them whole; otherwise, cut them into halves or quarters. Chop the garlic finely and set it aside.

Heat some oil in a large skillet or frying pan over medium-high heat. Add the mushrooms and cook for 3-4 minutes until they are golden brown on one side. Flip them over and cook for another 2 minutes on the other side. We don't want to stir them too much at this stage to get an even colour.

Once the mushrooms have browned, add the lemon zest, butter (if using), thyme, garlic, salt, and pepper. Cook everything together for another minute or two, stirring a couple of times. Finally, drizzle with lemon juice and toss one more time.

Serving suggestions:

These lemon-garlic thyme mushrooms are delicious on their own or served with eggs, sweet potato pancakes, baked beans, potatoes, broccoli fritters, or crispy bacon. They also go well with meat or chicken, or alongside quinoa or beans and rice for a vegetarian option. For a simple dish, serve them on a piece of sourdough, topped with feta or Parmesan cheese.

Lemon-garlic mushrooms with steak

Lemon and mushrooms is a great combination. The lemon adds brightness to the earthy mushrooms, and the two flavours complement each other well.

This recipe combines the juicy flavours of steak with the earthiness of mushrooms, all enhanced by the brightness of lemon and the tang of garlic.

Ingredients:

• 1/4 cup softened unsalted butter
• 3 minced garlic cloves
• 1 teaspoon chopped thyme
• 1 teaspoon chopped rosemary
• 1 teaspoon chopped oregano
• 3 tablespoons butter
• 1/4 cup chicken broth
• Juice of one lemon
• 1/8 teaspoon red pepper flakes
• Fresh parsley, chopped
• Steak
• Mushrooms
• Olive oil
• Salt and pepper, to taste

Method:

• Combine the softened butter, garlic, and herbs in a small bowl.
• Slather the mixture on top of the steaks.
• Heat some olive oil in a skillet over medium-high heat.
• Add the steaks to the skillet and cook until they reach your desired level of doneness.
• Remove the steaks from the skillet and set them aside on a plate.
• In the same skillet, add the butter, chicken broth, lemon juice, and red pepper flakes. Bring the liquid to a boil.
• Reduce the heat to low and add the mushrooms to the skillet. Cook for 2-3 minutes or until tender.
• Add the steaks back to the skillet and toss everything together to warm up.
• Garnish with fresh chopped parsley and serve.

Enjoy your delicious and juicy lemon-garlic mushrooms with steak!

Lemon-garlic mushrooms on toast

Lemon and mushrooms is an excellent combination. The lemon gives the mushrooms some brightness, and the mushrooms absorb the lemon flavour very well.

First, dry-sautee a variety of mushrooms in a hot pan, turning them frequently until slightly brown and they have released their juices. Then, add some butter, olive oil, and garlic. You can also add some chilli/red pepper flakes and herbs of your choice, such as thyme. Squeeze in some lemon juice and season with salt and pepper. If you want your dish extra creamy, add a splash of cream or some soft cheese.

For the toast, use good, hearty bread, such as sourdough. You can spread some cream cheese or chevre on the toast to help hold the mushrooms in place. Finally, spoon the creamy mushrooms and their juices over the toast. You can top with chopped herbs such as parsley, chives, or even frisee or other bitter greens drizzled with balsamic vinegar.

This recipe is perfect for breakfast, lunch, or dinner and can be made in no time at all for a delicious, easy vegetarian meal.

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