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10 Garlic Mushrooms Recipes and Serving Suggestions

Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or underused ingredients.

Stuffed garlic mushrooms on pork loin fillets with deep fried potatoes and peas

Stuffed garlic mushrooms on pork loin fillets with deep fried potatoes and peas

Garlic mushrooms are probably most often served as a fairly simple and straightforward starter or appetizer. The two ingredients work extremely well together, and it is fair to say that not much else is required to produce a very tasty first course to a meal. This does not mean, however, that the combination cannot be extended and developed to incorporate a number of other ingredients to create a much more substantial and tasty meal. It is to this concept that the ten recipes featured on this page are dedicated.

Recipe 1: Ostrich Steak with Garlic Mushrooms Tortilla

Seared ostrich steak and Balsamic tomato sauce is served with a garlic mushrooms mini tortilla

Seared ostrich steak and Balsamic tomato sauce is served with a garlic mushrooms mini tortilla

Cook Time

Prep time: 10 min

Cook time: 20 min

Ready in: 30 min

Yields: 1 serving

Ingredients

  • 8 to 10 cherry tomatoes
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons balsamic vinegar
  • Generous pinch dried oregano
  • Generous pinch dried basil
  • Salt and pepper
  • 4 ounce ostrich fillet steak
  • Vegetable oil for frying
  • 2 large eggs
  • 3 medium sized closed cup mushrooms
  • 1 large garlic clove

Instructions

  1. Wash and dry the tomatoes. Cut them in half.
  2. Pour the olive oil and balsamic vinegar in to a saucepan and bring to a medium heat.
  3. Add the tomatoes and dried herbs. Season with salt and pepper. Saute over a medium heat, stirring frequently with a wooden spoon, for about ten minutes or until the tomatoes have started to break down. Reduce the heat to minimum, cover and simmer gently while you prepare the ostrich steak and the omelette, continuing to stir occasionally to ensure the sauce doesn't become too dry.
  4. Pour a little vegetable oil in to a small non-stick frying pan and bring it up to a fairly high heat. Season the ostrich steak on both sides with salt and pepper and put it on to fry for two minutes on the first side.
  5. Break the eggs in to a small bowl, season with salt and pepper and whisk just enough to fully combine the whites and yolks.
  6. Turn the ostrich steak to fry for two minutes on the second side before removing to a heated plate and covering with tinfoil to let it rest.
  7. Put your kitchen grill/broiler on to preheat to its highest setting.
  8. Add a little more oil to the hot frying pan before peeling the garlic clove and grating it in to the pan. Wipe and slice the mushrooms before adding to the pan and saute carefully for a minute or two, just to heat and slightly soften the mushroom slices.
  9. Pour the egg mixture over the mushrooms. Reduce the heat to low to medium.
  10. After a couple of minutes or so, you should see the egg mixture is cooked almost all the way to the top. At this stage, place the pan under the grill/broiler to finish cooking the eggs.
  11. While the omelette is finishing cooking, slice the ostrich steak across the grain in to five or six slices of even thickness.
  12. Slide the omelette on to a plate and cut in half before arranging on the serving plate with the two halves overlapping that you leave a quarter of the plate free.
  13. Arrange the ostrich slices in the free section of the plate and spoon over the tomato sauce.

Recipe 2: Curried Garlic Mushrooms on Wholegrain Toast

Curried garlic mushrooms and tomatoes are served on wholegrain toast

Curried garlic mushrooms and tomatoes are served on wholegrain toast

Cook Time

Prep time: 5 min

Cook time: 15 min

Ready in: 20 min

Yields: 1 serving

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Ingredients

  • 4 cherry tomatoes
  • 2 medium to large closed cup mushrooms
  • 2 tablespoons vegetable oil
  • ½ small red onion
  • 2 large garlic cloves
  • 1 teaspoon medium curry powder
  • Salt and pepper
  • 2 teaspoons freshly chopped coriander leaf/cilantro (plus extra to garnish)
  • 2 slices wholemeal bread

Instructions

  1. Wash the tomatoes and pat dry with kitchen paper. Cut in to quarters.
  2. Pour the vegetable oil in to a saucepan and gently heat. Slice the peeled onion half and separate in to strands before adding to the heated oil. Peel and finely dice the garlic cloves before also adding to the pan. Spoon in the curry powder, season with salt and pepper and saute for a minute or two, stirring with a wooden spoon, until the onion is just starting to soften and the harshness will have been cooked off the curry powder.
  3. Add the tomatoes to the pan and stir well. Cover and simmer for five minutes, stirring frequently, until the tomatoes have started to break down. Wipe the mushrooms, moderately thinly slice and carefully turn through the developing sauce. Cover and cook for five further minutes.
  4. Put the bread on to toast before carefully stirring the two teaspoons of coriander/cilantro in to the curried mushrooms.
  5. Lay the slices of toast on a serving plate, spoon on the curried mushrooms and garnish with the last of the coriander.

Recipe 3: Garlic Mushrooms and Chicken Penne Pasta

Poached chicken thigh meat and garlic mushrooms penne pasta

Poached chicken thigh meat and garlic mushrooms penne pasta

Cook Time

Prep time: 15 min

Cook time: 1 hour

Ready in: 1 hour 15 min

Yields: 1 serving

Ingredients

  • 1 large, whole, uncooked chicken thigh
  • 1 small to medium white onion
  • 1 medium sized and strength red chilli
  • ½ teaspoon whole black peppercorns
  • Salt
  • 2 tablespoons extra virgin olive oil
  • 1 large garlic clove
  • 5 cherry tomatoes
  • Generous pinch dried basil
  • Black pepper
  • 1 coffee mug of dried penne pasta (or as required)
  • 2 medium closed cup mushrooms

Instructions

  1. Put the chicken thigh in to a pot. Peel and quarter the onion. Cut the top off the chilli and discard before roughly chopping. Add the onion and chilli to the pot with the chicken thigh, along with the whole black peppercorns and some salt. Pour in enough cold water to comfortably cover and bring to a very gentle simmer for about forty minutes or until the chicken thigh is just cooked.
  2. Lift the chicken thigh from the poaching water to a plate. Cover and leave to cool enough that it can be comfortably handled.
  3. Bring a large pot of heavily salted water to a rolling boil. Add the pasta, stir well and bring to a moderate simmer for seven or eight minutes.
  4. Pour the olive oil in to a clean pot. Peel the garlic clove and coarsely grate it in to the oil. Put the pot on to a medium heat and stir the garlic around briefly just to flavour the oil.
  5. Wash the tomatoes, cut them in half and add them to the pot, seasoning with the dried basil, some salt, and black pepper.
  6. Saute for three or four minutes over a low to medium heat, stirring frequently with a wooden spoon.
  7. Peel the skin from the chicken thigh and discard. Pluck the flesh from the bones in small bite-sized pieces.
  8. Drain the pasta through a colander and leave it for two or three minutes to steam off.
  9. Wipe the mushrooms, moderately thinly slice and stir in to the tomato sauce along with the chicken pieces. Saute for a couple of minutes.
  10. Add the pasta to the garlic mushrooms and chicken, stir-fold around very carefully for a minute or so, plate and serve.

Recipe 4: Chicken and Garlic Mushrooms Puff Pastry Pie

Chicken and garlic mushrooms puff pastry pie with new potatoes and peas

Chicken and garlic mushrooms puff pastry pie with new potatoes and peas

Cook Time

Prep time: 30 min

Cook time: 1 hour 30 min

Ready in: 2 hours

Yields: 2 servings

Ingredients

  • 3 whole large chicken thighs
  • 1 medium white onion
  • 1 teaspoon whole black peppercorns
  • Salt
  • 6 medium closed cup mushrooms
  • 2 large garlic cloves
  • ½ pound puff pastry
  • Flour for rolling pastry
  • 1 beaten egg for glazing
  • 12 medium sized new potatoes (to serve, optional)
  • 1 cup frozen peas (to serve, optional)

Instructions

  1. Put the chicken thighs in a large pot with the peeled and quartered onion, the whole black peppercorns and about a teaspoon of salt. Pour in enough cold water to ensure the chicken thighs are fully covered. Bring to a simmer for about forty minutes or until the thighs are just cooked before lifting them from the water (being sure to reserve the poaching liquid!) with a slotted spoon to a plate and covering until they are cool enough to be handled.
  2. Take the puff pastry out of the fridge and leave it to sit for twenty to thirty minutes to reach room temperature.
  3. Peel the skin from the partly cooled chicken thighs and discard before plucking the meat from the bones with your fingers in small bite sized pieces. Add the chicken to a large glass or stone bowl with the wiped and quartered mushrooms and the peeled and grated garlic. Stir carefully but well with a large wooden spoon.
  4. Spoon the chicken and mushroom mix in to a pie dish ten inches by seven inches and about an inch deep. Pour over enough of the chicken poaching liquid to approximately half cover the solids but no more or the pastry will become soggy during cooking.
  5. Put your oven on to preheat to 200C/400F/Gas Mark 6.
  6. Roll out the pastry on a floured surface to a rectangle just slightly larger than the pie dish. Lift it on to the pie dish and crimp carefully around the edges before trimming off the overhang with a sharp knife. Leave to let the pastry rest while the oven completes preheating.
  7. When the oven is heated, beat the egg in a small cup or bowl and brush over the top of the pie. Cut a steam vent or two in the pastry, lift the dish on to a baking sheet (to contain any potential but unlikely spills) and place in to the hot oven for thirty minutes or until the pastry is golden.
  8. When the pie is halfway through its cooking time, wash the potatoes but don't peel, cut them in half and add them to a pot of cold, salted water. Bring the water to a simmer for a total of about twenty minutes or until the potatoes are just softened.
  9. When the pie is ready, take it from the oven and set aside to rest while the potatoes complete cooking.
  10. Three minutes before the potatoes are ready, add the frozen peas and continue to simmer for three further minutes.
  11. Drain the potatoes and peas through a colander at your sink. Allow to steam off while you dish up the pie.
  12. Cut the pie carefully in half across the way and lift one half of the pastry up and over on to the second half.
  13. Use a slotted spoon to sit half of the filling on a serving plate and lift the freed pastry half on top. Plate the second pie portion on a second plate and divide the peas and potatoes evenly between the two plates.

Recipe 5: Garlic Mushroom and Mozzarella Bacon Wraps

Garlic mushroom and mozzarella bacon wrapped mushrooms are served with boiled potatoes and dressed simple salad

Garlic mushroom and mozzarella bacon wrapped mushrooms are served with boiled potatoes and dressed simple salad

Cook Time

Prep time: 15 min

Cook time: 25 min

Ready in: 40 min

Yields: 1 serving

Ingredients

  • 6 baby new potatoes
  • Salt
  • 2 medium to large closed cup mushrooms
  • 3 cloves of garlic (2 for mushrooms and 1 for salad)
  • 2 (½ inch thick) slices of soft ball buffalo mozzarella cheese
  • 4 rashers of unsmoked back bacon
  • Black pepper
  • 2 tablespoons extra virgin olive oil (1 for cooking mushrooms and 1 for salad)
  • 4 small cherry tomatoes
  • 2 crisp lettuce leaves
  • 2 or 3 slices from halved red onion
  • Little bit of butter for potatoes

Instructions

  1. Put your oven on to preheat to 400F/200C/Gas Mark 6.
  2. Wipe the mushrooms clean, carefully remove the stalks so as not to damage the cups and set aside.
  3. Peel and finely chop two of the garlic cloves before dividing between the two mushroom cups.
  4. Trim the mozzarella slices to size and carefully fit in to the mushroom cups.
  5. Wrap each mushroom cup with two slices of bacon, ensuring the fleshy part of one rasher is uppermost in each instance.
  6. Drizzle one of the tablespoons of olive oil in the base of a casserole dish just large enough to contain the mushroom parcels and sit the mushrooms in the dish, flat sides down. Put the lid on the dish and bake in the hot oven for twenty to twenty-five minutes.
  7. Wash the potatoes but leave them whole and add to a pot of cold, salted water. Bring the water to a simmer for about twenty minutes until the potatoes are just softened all the way through.
  8. Pour the second tablespoon of olive oil in to a glass or stone bowl. Peel and finely dice the remaining garlic clove before adding it to the bowl along with some salt and pepper to season. Stir well with a wooden spoon.
  9. Wash, roll and shred the lettuce leaves before adding to the seasoned oil with the washed and halved tomatoes, the red onion slices separated in to strands and the roughly chopped mushroom stalks. Stir gently but well.
  10. Drain the potatoes through a colander at your sink. Return to the pot and allow to steam off for a couple of minutes before adding a little bit of butter and gently swirling the pot around to evenly coat the potatoes.
  11. Lift the cooked bacon and mushroom parcels to opposite corners of a square serving plate. Lay three potatoes in each remaining corner of the plate and pile the salad in the centre to serve.