This mouth-watering mushroom recipe is coming to you from https://drivemehungry.com/sauteed-mushrooms/. And WOW... easy, fast AND scrumptious? You bet!
Wash and prep your mushrooms. ANY mushrooms will do so pick your fave! It's okay to wash mushrooms with water as we'll be reducing or draining any liquid that's been absorbed.
Cut any large mushrooms in half and leave the others whole. Mushrooms can shrink quite a bit when cooked so I like to leave them on the larger size.
Dry saute the mushrooms - Heat a pan over medium high heat and add just the mushrooms to the pan. Stir occasionally. They will start to release liquid after 3 to 4 minutes.
Either drain the liquid or reduce it until the pan is dry. Evaporating the liquid will give you a concentrated umami flavor that's full of mushroom flavor.
Second saute - Add the oil, butter, garlic, and any other flavoring. Saute the mushrooms until they get golden brown.
Serve - Garnish with chopped parsley and serve immediately.
SUBSTITUTIONS AND VARIATIONS
Add more vegetables like onions, spinach, or peppers when sauteing the mushrooms with the butter and garlic.
Make it spicy - add a pinch of chili pepper flakes for a bit of heat.
To make it vegan, replace the butter with plant based butter, coconut oil, or substitute with cooking oil.
Flavorings - some options are worcestershire, soy sauce, balsamic vinegar, or cooking wine. I've tried all of these flavorings and they all taste delicious!
INGREDIENTS:
2 lb mushrooms* - - use any variety; cut big ones in half
▢2 Tablespoons butter
▢1 Tablespoon avocado oil
▢3 cloves garlic - - minced
▢chopped parsley or other herbs - - for garnish
▢salt and pepper - - to taste
Optional Flavoring (Choose ONE of the following):
▢1½ Tablespoons worchesterchire sauce - OR
▢1½ Tablespoons balsamic vinegar - OR
▢1½ Tablespoons soy sauce - OR
▢1½ Tablespoons white wine
INSTRUCTIONS:
Wash and prep the mushrooms. Cut any large mushrooms in half so that they are all relatively the same size.
Heat a pan over medium high heat and add only the mushrooms in a single layer. Stir occasionally and wait for the mushrooms to release their liquid, about 3 to 4 minutes. Either drain the liquid or let it continue to reduce until it's evaporated. This will give you a concentrated mushroom flavor that's full of umami. Removing this liquid is key to getting a golden brown sear.
Once the liquid is drained or evaporated, add the oil, butter, garlic, and any flavoring (worchestershire, soy sauce, balsamic vinegar, or white wine). Continue to saute until the mushrooms turn a golden brown, about 3 to 4 minutes.
Turn off the heat and season with salt and pepper to taste. Garnish with chopped parsley and serve.
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