Mushroom Butter Garlic
Mushroom Butter Garlic (เห็ดผัดเนยกระเทียม)
Button mushrooms sautéed in butter with plenty of crushed garlic, finished with parsley and cracked black pepper. No Indian spice.
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About Mushroom Butter Garlic
Mushroom Butter Garlic is the one Continental dish in this group, a clean break from the Indian gravies around it. There is no Indian spice and no cream here at all: just button mushrooms sautéed in butter with plenty of crushed garlic, finished with chopped parsley and a sprinkle of crushed black pepper. It is mild, savoury and aromatic, the sort of simple European-style sauté that lets good mushrooms speak for themselves.
The mushrooms come in fresh from Makro and are prepared the same day, kept whole if they are small or halved if larger so they stay juicy, then sliced thick where needed. As they cook they release their own water, and that liquid reduces down with the melted butter into a light, glossy coating, which is where all the richness comes from; nothing is thickened with cream. The garlic is crushed fresh and cooked just enough to turn fragrant without burning, and parsley and black pepper go in near the end to keep them bright. Our Uttarakhand-trained head chef Santosh Shah keeps the seasoning gentle, true to the mild Continental character of the dish.
The result is buttery, garlicky and herby, with the meaty mushrooms holding their juice and the pepper giving a faint warmth, the whole thing far lighter than a creamy mushroom curry. No wine or alcohol is used in the cooking. Because we are a halal-friendly, pork-free kitchen, the standard butter version can be made with oil instead for a vegan order, though it then loses some of that buttery depth. It is excellent with toasted garlic bread to mop up the seasoned butter, works as a side to a grilled or Continental main, and makes a light, savoury starter for the table to share.
Vegetarians and meat-eaters share most tables here; the menu has plenty for both.
The rest of the vegetarian cooking — dals, sabzis, paneer, the thalis — is on our vegetarian menu, and the halal page explains the sourcing behind all of it. It sits in our Indo-Chinese menu, and regulars often order it alongside Paneer Butter Masala.
รายละเอียด Mushroom Butter Garlic (เห็ดผัดเนยกระเทียม)
เห็ดสดคัดสรรผัดในเนยแท้กับกระเทียมสับสดและสมุนไพรหอมกรุ่น รสชาติกลมกล่อมเข้มข้นจากเนยแท้ เห็ดนุ่มฉ่ำซึมซับรสเนยกระเทียม เมนูมังสวิรัติง่ายๆ แต่อร่อยล้ำ
Frequently Asked Questions
Are the mushrooms whole or sliced?
We use whole button mushrooms if they are small, or halve them if they are larger, to ensure they remain juicy.
Is this dish creamy?
There is no added cream; the richness comes entirely from the emulsion of melted butter and mushroom juices.
Is it spicy?
No, it is very mild. The primary flavours are savoury butter, aromatic garlic, and fresh herbs.
Can I eat this with bread?
Absolutely! It pairs very with toasted garlic bread to soak up the leftover seasoned butter.
Is there any alcohol used in the cooking?
No, we do not use any wine or alcohol in our butter garlic preparation.
