Crispy Garlic Mushroom Bites Recipe
Crispy golden mushrooms infused with aromatic garlic and rich olive oil create the most irresistible appetiser you'll ever serve. Learn how to make this quick and easy recipe that delivers restaurant-quality results at home. The perfect balance of tender centres and crispy edges makes every bite absolutely delicious.
Ingredients
- For the mushrooms:
- 500g fresh button mushrooms, cleaned with damp paper towel and halved (quartered if very large)
- 4 large cloves garlic, finely minced (about 1½ tablespoons)
- 4 tablespoons extra virgin olive oil, divided
- ½ teaspoon sea salt flakes
- ¼ teaspoon freshly ground black pepper
- 60g plain flour, sifted (about 7 tablespoons)
- 2 tablespoons fresh flat-leaf parsley, finely chopped
- For serving:
- Extra virgin olive oil for drizzling
- Fresh lemon wedges (optional)
- Flaky sea salt for finishing
Directions
Step 1
Prepare your mushrooms by ensuring they're completely dry after cleaning, this is crucial for achieving that golden crispy exterior we're after. Pat them thoroughly with kitchen paper to remove any excess moisture, then place them in a large mixing bowl. Don't skip this drying step as wet mushrooms will steam rather than crisp up beautifully. Set them aside whilst you prepare the garlic and gather your other ingredients, making sure everything is within easy reach for smooth cooking.
Step 2
Heat 2 tablespoons of the extra virgin olive oil in a large, heavy-bottomed frying pan over medium-high heat until it shimmers but doesn't smoke, about 2 minutes. Whilst the oil is heating, toss your dried mushrooms with the sifted flour in the bowl, making sure each piece gets a light, even coating that will create that irresistible crispy shell. Shake off any excess flour by gently tossing them in a colander, this prevents clumping and ensures an even, delicate crust rather than thick, doughy coating.
Step 3
Working in two batches to avoid overcrowding (this is where the magic happens), carefully add half the flour-coated mushrooms to the hot oil in a single layer. You should hear an immediate, satisfying sizzle when they hit the pan, if you don't, your oil isn't hot enough yet. Let them cook undisturbed for 3-4 minutes until the bottom side turns a gorgeous golden brown, resisting the urge to move them around as this allows that crispy crust to develop properly.
Step 4
Flip each mushroom piece carefully using tongs or a fish slice, then cook for another 2-3 minutes until the second side matches that beautiful golden colour. The mushrooms should be tender inside but gloriously crispy outside, with edges that are starting to get deeply caramelised and fragrant. Transfer the first batch to a plate lined with kitchen paper to drain any excess oil, then repeat the entire process with the remaining mushrooms and another tablespoon of olive oil.
Step 5
Reduce the heat to medium-low and add the final tablespoon of olive oil to the same pan, letting it warm through for about 30 seconds. Add your finely minced garlic and cook it gently for just 45-60 seconds, stirring constantly with a wooden spoon until it becomes fragrant and turns a very light golden colour. Be vigilant here as garlic can go from perfect to burnt in seconds, and burnt garlic tastes bitter rather than sweet and aromatic.
Step 6
Return all the crispy mushrooms to the pan with the garlic, tossing everything together gently but thoroughly for about 1 minute so every piece gets coated in that fragrant garlic oil. Season generously with the sea salt and black pepper, tasting and adjusting as needed, remembering that the saltiness will intensify slightly as the dish sits. The mushrooms should glisten with oil and smell absolutely incredible at this point, making it hard to resist sneaking a taste.
Step 7
Remove the pan from the heat and scatter over the freshly chopped parsley, giving everything a final gentle toss to distribute those vibrant green flecks throughout. The residual heat will slightly wilt the parsley, releasing its fresh, herbaceous aroma that complements the rich garlic and earthy mushrooms beautifully. Transfer immediately to your serving platter whilst they're still hot and at their crispiest.
Step 8
Finish with a light drizzle of your best extra virgin olive oil over the top and a pinch of flaky sea salt for that professional touch and extra flavour dimension. Serve these gorgeous bites immediately whilst they're still warm and crispy, perhaps with lemon wedges on the side for anyone who fancies a bright citrus squeeze. These are absolutely irresistible straight from the pan, perfect for sharing at gatherings or enjoying as a light starter before your main meal.
Nutrition per serving
Sunnah
Learn simple practices and etiquettes found in the tradition that transform every meal into an act of worship, increase you in beneficial knowledge and add barakah into every bite.
Sacred Guidance
Garlic
The Messenger of Allah ﷺ was staying with Abu Ayyub. When he ate some food, he would send what was left to him. So one day he sent him some food but the Prophet ﷺ did not eat from it. So Abu Ayyub went to the Prophet ﷺ and mentioned that to him. The Prophet ﷺ said: 'It contained garlic.' So he said: 'O Messenger of Allah! Is it unlawful?' He said: 'No, I dislike it because of its odour.'
Olives
Allah is the Light of the heavens and the earth... lit from the oil of a blessed tree, an olive, neither of the east nor of the west, whose oil would almost glow even if untouched by fire. Light upon light.
Olive Oil
Season your food with olive oil and anoint yourselves with it, for it comes from a blessed tree.
Prophetic Etiquette
Sit down to eat, rather than eating while standing or walking.
Eat from what is nearest to you on the plate, and do not reach across for food that is distant.
Take small morsels of food, and chew your food well.
Do not blow on hot food or drinks; allow them to cool naturally.
Do not eat or drink from gold or silver utensils.
Lick your fingers clean before wiping them, as there may be barakah in what remains on them. Then wash your hands.
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