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Buttered mushrooms

Australian Gourmet Traveller French breakfast/lunch recipe for buttered mushrooms.

By Emma Knowles
  • 10 mins preparation
  • 10 mins cooking
  • Serves 2
  • Print
Buttered mushrooms
For a fabulous breakfast, supper or snack, use a good-quality cultured butter as this will impart a distinct flavour. A poached egg makes a nice addition.


  • 400 gm mixed mushrooms, such as pine, Swiss brown and field mushrooms
  • 150 gm cultured butter (see note), coarsely chopped
  • 2 golden shallots, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 2 lemons, finely grated rind and juice only
  • ½ cup coarsely chopped flat-leaf parsley
  • ¼ cup coarsely chopped oregano
  • To serve: buttered toasted baguette
  • To serve: lemon wedges


  • 1
    Brush mushrooms clean, halve larger ones and set aside. Heat butter in a large frying pan over medium-high heat until foaming. Add shallot and garlic and cook until soft (4-5 minutes). Add mushrooms and cook, stirring, until just tender (4-5 minutes). Add lemon rind and juice, herbs, season to taste and serve with buttered toasted baguettes and lemon wedges.


Cultured butter has lactic acid cultures added to it, imparting a slightly tangy flavour.
Drink Suggestion: Bier de Garde. Drink suggestion by Max Allen