These simple Sauteed Mushrooms can transform even the humblest of meals into a feast! Quick and easy, they are full of nutrients and make ordinary dishes shine!
- 1 pound mushrooms- cremini, button, shiitake, portobellos, chanterelles, morels, porcini, oyster
- 1–2 tablespoons butter or ghee
- 1–2 tablespoons olive oil
- salt and pepper to taste
- 1 shallot, finely diced
- 2–3 garlic cloves, rough chopped
- 1 tablespoon fresh thyme, sage, or rosemary
- optional: splash white wine, red wine, marsala wine, sherry wine, ruby port, etc.
- optional additions: truffle oil, soy sauce, fresh flat-leaf parsley.
- Clean mushrooms using a dry brush or towel. If very dirty, wash or soak in water, pat dry and allow to fully dry on the counter or on a sheet pan in a warm oven. Key is to start with DRY mushrooms.
- Cut or tear to a similar size- roughly 1/2 inch thick.
- Heat oil and butter in a large saute pan or cast iron skillet over medium-high heat. Add mushrooms and season with salt and pepper. Saute until just beginning to brown about 5 minutes.
- Lower heat to medium or medium-low. Add shallots, garlic and thyme, continue sauteeing until fragrant and mushrooms release their liquid, and cook this off, another 5-7 minutes.
- Add a splash of wine if you like, to deglaze the pan. Cook this off.
- Taste and adjust salt and pepper. Add a few drops of truffle oil to elevate ordinary mushrooms, or a few drops of soy sauce if seeking deeper umami flavors. The key is to use a light hand. For brightness a little fresh parsley is nice.
Sauteed mushrooms will last 4 days in the fridge and can be reheated in a pan with a tiny splash of water ( cook this off).
- Serving Size: ½ cup
- Calories: 93
- Sugar: 2.8 g
- Sodium: 599.1 mg
- Fat: 6.6 g
- Saturated Fat: 2.4 g
- Carbohydrates: 7.6 g
- Fiber: 1.4 g
- Protein: 3.3 g
- Cholesterol: 7.6 mg
Keywords: sautéed mushrooms