Transforming humble mushrooms into a rich, savory delight, sautéed mushrooms are a versatile and flavorful addition to any meal. With just a few simple ingredients and a quick sauté, you can elevate these earthy fungi into a gourmet side dish or a hearty topping. Let’s explore how to create this delightful dish that’s sure to tantalize your taste buds!
Sautéed Mushrooms Recipe
Equipment
- 1 Skillet
- 1 Cutting Board
- 1 Spatula
Ingredients
- 3 tablespoons olive oil
- 3 tablespoons butter
- 1 pound button mushrooms sliced.
- 1 tablespoon red cooking wine
- 1 tablespoon teriyaki sauce or more to taste
- 1 clove garlic thinly sliced
- ¼ teaspoon garlic salt or to taste
- freshly ground black pepper to taste
Instructions
- Rinse the white button mushrooms immediately or use a paper towel or moist kitchen cotton napkin to wipe them clean. Cut them into slices and place them aside.
- In a skillet or frying pan over low heat, warm the extra virgin olive oil. Add the finely chopped garlic and cook for a few seconds, or until fragrant. Garlic should not be browned as this could produce an unpleasant taste.
- Stir in the garlic and oil after adding the sliced mushrooms.
- When necessary, add salt, paprika, and freshly ground black pepper. Pour in some white or red wine. Blend thoroughly.
- Add the mushrooms and sauté over medium heat, stirring frequently. The mushrooms will first appear to be leaking a lot of water.
- The water level will drop gradually. Sauté the mushrooms until the water evaporates and they take on a glossy appearance. Turn down the heat to low once the water has dried.
- Give the sautéing procedure plenty of time. Make sure the mushrooms are thoroughly cooked to avoid any potential dyspepsia.
- To taste, add one to three tablespoons of freshly chopped parsley. Stir and cook for one minute. If needed, adjust the seasonings by tasting them.
- Serve with more parsley on top or grated cheese of your choosing.
Notes
Nutrition
- Calories: 127kcal
- Carbohydrates: 4g
- Protein: 3g
- Fat: 11g
- SaturatedFat: 7g
- Cholesterol: 30mg
- Sodium: 105mg P
- potassium: 360mg F
- Fiber: 1g S
- Sugar: 2g
- Vitamin A: 350IU
- Vitamin C: 2.9mg
- Calcium: 9mg
- Iron: 0.6mg
How Do I Sauté Mushrooms that Are Not Soggy?
To keep mushrooms from getting soggy while they’re cooking, use a big pan that can fit them all without being crowded. Mushrooms release a lot of liquid that needs space to drain. If there is going to be too much food, drain off the extra liquid after the mushrooms are soft and keep cooking them until they get a little crispy.
What’s the Healthiest Way to Cook Mushrooms?
On paper, microwaving or grilling mushrooms might be the healthiest way to cook them (Grilled Portobello Mushrooms are delicious!). However, these sautéed mushrooms have the best taste and texture, and the fat is important for satisfaction.
