Mushrooms with Garlic, Lemon & Crispy Sage
Ingredients
- 1½ poundmushrooms (cremini, button, or a mix)
- 3 tablespoonolive oil
- 4 clovesgarlic
- 1lemon
- 8 leavesfresh sage
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes
Prep
- 01
Clean mushrooms with a damp paper towel and quarter them (or halve if small).
- 02
Mince or slice 4 garlic cloves and zest half the lemon.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add mushrooms in a single layer and cook undisturbed for 4–5 minutes until golden. Stir, then cook another 3–4 minutes until tender. Season with salt and pepper, then transfer to a bowl.
- 02
Reduce heat to medium. Add remaining 1 tablespoon olive oil and crush garlic cloves with the side of a knife. Cook garlic until fragrant, about 30 seconds.
- 03
Add sage leaves and red pepper flakes. Cook 1 minute until sage is crispy and fragrant.
- 04
Return mushrooms to the pan. Squeeze lemon juice over everything (about 2 tablespoons) and toss to coat. Taste and adjust salt and pepper. Serve immediately.
Spice Tips
For earthier depth, add 1/2 teaspoon Dijon mustard to the pan after returning the mushrooms. For more heat, increase red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. A splash of dry white wine (2–3 tablespoons) before the lemon juice adds complexity.
Serve as a side dish, toss with pasta, or spoon over toasted bread. Leftovers reheat gently in a pan over medium heat.