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    Name Serving Size Actions
    Garlic Dill Meatballs with Cauliflower-Leek Puree View Edit
    Garlic Fries View Edit
    Garlic Pork Chops View Edit
    Garlic Roasted Green Beans with Shallots and Hazelnuts View Edit
    Garlic Sauteed Spinach View Edit
    Garlic Shrimp Casserole View Edit
    Garlic Toasts with Red Pepper Aioli View Edit
    Garlic-Ginger Barbecued Baby Back Ribs View Edit
    Garlic-Lime Chicken with Olives View Edit
    Garlic-Lime Sauce View Edit
    Garlic-Mustard Grilled Beef Skewers View Edit
    Garlicky Brisket View Edit
    Garlicky Green Beans View Edit
    Garlicky Steak & Asparagus View Edit
    Garlicy-Mushroom Sauce View Edit

    Servings: Not specified

    Directions

    Heat oil in large skillet over medium heat. Add garlic and cook one minute. Add mushrooms and cook 3-5 minutes, until mushrooms are soft and releasing juices. Add thyme and cook 1 minute, until fregrant. Add broth and bring to a simmer. Partially cover and simmer for 10 minutes. Season to taste with salt and pepper.

    Ingredients
    • 2 tsp EVOO
    • 2 cloves garlic, minced
    • 4 c sliced mushrooms (any type or variety will do)
    • 1 tsp dried thyme
    • 2 1/2 c vegitable/chicken/beef broth
    • salt and freshly ground pepper

    Parsed from recipe text (no separate ingredient records).

    Comments

    Store in a plastic container in the fridge for up to 1 week and the feezer for up to 3 months.