Sautéed Mushrooms
Sautéed mushrooms with garlic, herbs and butter are a fast, versatile side for steak, chicken, fish, or any main! Or try them on a burger.
Ingredients
- 2 lb baby bella (cremini) mushrooms or a mix of baby bella, shiitake, oyster, and/or other wild mushrooms
- 2 tbsp extra virgin olive oil
- 2 tbsp unsalted butter
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1 tbsp soy sauce
- 1 tsp balsamic vinegar plus additional to taste
- 2 tbsp chopped garlic 6 cloves
- 2 tsp chopped fresh thyme or 2 tablespoons chopped fresh parsley, plus additional for serving
Instructions
- Clean the mushrooms by wiping off any dirt with a paper towel or brush it away with a clean sponge. Cut into ½-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.