Sautéed Mushrooms
Prep: 10 minutes
Cook: 12 minutes
Total: 22 minutes
Servings: 8 servings
Ingredients:
2 pounds baby bella (cremini) mushrooms or a mix of baby bella, shiitake, oyster, and/or other wild mushrooms
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 tablespoon soy sauce (or tamari for gluten-free)
1 teaspoon balsamic vinegar plus additional to taste
2 tablespoons chopped garlic, 6 cloves
2 teaspoons chopped fresh thyme or 2 tablespoons chopped fresh parsley, plus additional for serving
Directions:
Clean the mushrooms by wiping off any dirt with a paper towel or brushing it away with a clean sponge. Cut into 1/2-inch-thick slices.
In a large skillet or Dutch oven, add the oil over medium heat. Once the oil is hot and simmering, add the butter, mushrooms, salt, and pepper.
Sauté the mushrooms, stirring occasionally, until they are tender, release their juices, and most of the juices cook away, about 8 to 10 minutes (if you have a lot of water in the pan, feel free to drain it off to speed up the process). Stir in soy sauce and vinegar, then stir in the garlic. Let cook, stirring constantly, for 30 seconds.
Remove from the heat. Stir in the parsley or thyme. Taste and adjust the seasoning as desired. Serve hot, with a sprinkle of extra herbs.
Notes:
TO STORE: Refrigerate mushrooms in an airtight storage container for up to 5 days.
TO REHEAT: Rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave.
TO FREEZE: Freeze mushrooms in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Market Swap:
When it comes to mushroom varieties, many taste great when sautéed.
For ultimate ease, make this recipe with presliced cremini mushrooms (also called baby bella mushrooms). They are widely available at grocery stores.
For a more elevated take, use a mix of mushrooms, such as trumpet, oyster, and shiitake.
DO NOT use plain white button mushrooms. These lack flavor, especially when compared to other readily available varieties like cremini.
Recipe Variations:
Red Wine Mushrooms. Omit the soy sauce and balsamic vinegar, swapping in 2 tablespoons of red wine. This enhances the savory flavor of the mushrooms. You don’t need to use anything special, but select a wine that you like to drink. You can make sautéed mushrooms with white wine, too.
Balsamic Mushrooms. Increase the amount of balsamic vinegar in this recipe to 2 to 3 teaspoons.
Parmesan Mushrooms. Finish your sautéed mushrooms with a shower of freshly grated Parmesan cheese just before serving.
Extra Garlic Mushrooms. As written, these sautéed mushrooms are quite garlicky. That said, if you’d like to up the garlic factor further, feel free to add 1 to 2 additional cloves. You could even add a splash of lemon juice here!
My Tips for the BEST Sautéed Mushrooms:
The secret to sautéed mushrooms is a large pan and some patience.
Mushrooms have a high water content, so they will cook down substantially.
When you start this recipe, it will look like a ridiculous amount of mushrooms, but you’ll end up with a much smaller amount in the end.
To make sautéed mushrooms that are not soggy, you’ll want to cook the liquid the mushrooms release all the way off (or drain it away). Until it does, the mushrooms won’t be able to brown.
Your sauté time will vary based on the amount of liquid and the size of your pan. If the mushrooms have space in the pan, sauté mushrooms for 8 to 10 minutes. If your pan is very crowded (as when making a big batch like this one), you’ll need to cook them longer.
Nutritional Facts:
Serving: 1(of 8)Calories: 87kcalCarbohydrates: 6gProtein: 3gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 8mgPotassium: 526mgFiber: 1gSugar: 2gVitamin A: 112IUVitamin C: 1mgCalcium: 28mgIron: 1mg
Recipe courtesy of Well Plated.com
