Korean Garlic Butter Mushrooms

Korean Garlic Butter Mushrooms are a savory, buttery delight infused with garlic and a hint of Korean spice, perfect for a low-carb appetizer. These tender mushrooms are not only satisfying but also pack a flavorful punch that will impress any palate.

Ingredients

• Button mushrooms - 250 grams
• Unsalted butter - 30 grams
• Garlic - 4 cloves, minced
• Soy sauce (or tamari for gluten-free) - 1 tablespoon
• Sesame oil - 1 teaspoon
• Gochugaru (Korean red pepper flakes) - 1 teaspoon
• Green onions - 2 stalks, chopped
• Sesame seeds - 1 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Clean the mushrooms by wiping them with a damp cloth and then slice them in half.
2. In a large skillet, melt the butter over medium heat until it starts to foam.
3. Add the minced garlic to the skillet and sauté for about 1 minute until fragrant, being careful not to burn it.
4. Add the sliced mushrooms to the skillet and stir to coat them in the garlic butter.
5. Cook the mushrooms for approximately 5-7 minutes, stirring occasionally, until they are tender and browned.
6. Pour in the soy sauce and sesame oil, then sprinkle the gochugaru over the mushrooms, stirring well to combine.
7. Continue to cook for another 2-3 minutes, allowing the flavors to meld.
8. Season with salt and black pepper to taste, then remove from heat.
9. Garnish with chopped green onions and sesame seeds before serving.

Nutrition

• Calories: 180
• Protein: 5 g
• Carbs: 7 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 70 mg
• Total Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 5 g
• Water: 0.1 L

Health Benefits

• Low in carbohydrates, making it suitable for a keto diet.
• Mushrooms are a good source of antioxidants and may support immune health.

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