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

Indulge in the earthy, savory goodness of sautéed mushrooms with this simple recipe! Perfectly golden and seasoned to perfection, these mushrooms make a versatile side dish or a delightful topping for steaks, pasta, or toast. With just a few ingredients and quick steps, you can enjoy the rich flavor and aroma of sautéed mushrooms in no time. Elevate your meals with this easy and delicious recipe!

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Prep Time 10

Cook Time 25

Total Time 35

Course Side Dish

Cuisine American

Servings 4

Calories 127 kcal

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

To Store: For up to five days, keep mushrooms refrigerated in an airtight storage container.

To Reheat: Warm up leftovers in the microwave or in a skillet over medium-low heat.

To Freeze: For up to three months, freeze mushrooms in an airtight, freezer-safe storage container. Thaw in the fridge for a full night before reheating.

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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.