I wipe the mushrooms clean (no soaking), trim the stems, and halve the big ones. Toss with a thread of olive oil, a pinch of salt, and pepper. Get a heavy pan really hot — almost smoking — and drop them in cut-side down. Don’t fuss. They’ll squeak for a minute, then quiet as they give up their water and start to brown. Flip once and let the other side take on color too.
When they’re nicely seared, I nudge them to one side and melt a small knob of butter with a smashed garlic clove and a sprig of thyme or rosemary. Toss everything together for thirty seconds so the butter coats and the garlic perfumes, then kill the heat. A tiny squeeze of lemon (or a drip of sherry vinegar) wakes them up; parsley over the top if you’ve got it. Eat beside grilled meat, pile onto toast, or drop over a green salad. I always steal one straight from the pan — the juices beg for a piece of bread.
Main Ingredients
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250
g
mushrooms, cleaned and trimmed
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1
tbsp
olive oil
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1
clove
garlic, minced
-
to taste
salt and freshly ground black pepper
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1
tsp
fresh thyme or parsley, chopped
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Preparation
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Preheat grill pan
Heat a grill pan over medium-high heat until hot.
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Season mushrooms
Toss the mushrooms with olive oil, minced garlic, salt, and pepper until evenly coated.
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Grill mushrooms
Place the mushrooms on the hot grill pan and cook for 4–5 minutes per side, until nicely charred and tender.
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Garnish and serve
Sprinkle with fresh herbs and serve warm as a flavorful side or appetizer.
Note: Use medium-sized mushrooms for even cooking. Do not overcrowd the pan to ensure proper grilling and caramelization.
Updated: August 30, 2025