sauteed mushrooms recipe

The Best Sauteed Mushrooms Recipe: An easy side dish made with only 6 ingredients! Perfect to serve with steaks and holiday dishes.

The Best Sauteed Mushrooms Recipe

button mushrooms (halved)

butter

olive oil

garlic, (minced)

thyme leaves

dry sherry

salt and pepper

Place a large sauté pan over medium heat. Add the butter and oil. Once the butter has melted, add the mushrooms.

Allow the mushrooms to sear for 5 minutes, stirring to flip them over. Then add the garlic and salt and pepper to taste. Allow the mushrooms to sear another 5 minutes to develop a rich caramelized color.

Stir in the fresh thyme leaves and sherry. Lower the heat to medium-low and simmer for approximately 10 more minutes, stirring on occasion. The goal is for the mushrooms to absorb the sherry, leaving only a small amount of moisture in the pan.

Taste, then salt and pepper again if needed. Serve warm over meat or as a side dish!

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The Best Sauteed Mushroom Recipe

This easy Sauteed Mushrooms recipe has a handful of ingredients and lots of flavor! Tender white mushrooms are saute in garlic butter and finished with a splash of Balsamic vinegar.

Sauteed Mushrooms Recipe with Balsamic Garlic Butter

button mushrooms, cleaned, stems removed and cut in half

garlic cloves,

thyme

Salt and black pepper

Balsamic vinegar

Parsley

In a large skillet over medium-high heat, add the oil. When the oil is hot add the butter and melt swirling the skillet.&nbsp;

Add the mushrooms to the skillet in a single layer and cook,&nbsp;stirring them a couple of times for about 4-5 minutes, or until the mushrooms start to become soft and slightly golden on the edges.

Lower the heat to medium-low. Push the mushrooms towards the edges of the skillet, leaving a small empty area in the middle of the skillet to add the garlic. Add the garlic and fresh thyme and cook for about a minute or until fragrant. You don't want to brown the garlic, just to cook it to get rid of the raw taste.&nbsp;

Toss the mushrooms with the garlic and thyme and season with salt and ground black pepper to taste. Saute for about 2 minutes then add the Balsamic Vinegar. Cook tossing a few times for about 2 minutes. Check for seasoning and serve.

The best sauteed mushrooms with garlic cauliflower crumbles is a simple easy side dish that&#39;s super savory and delicious. This is a great side dish for your holiday table and simple for everyday!

Sauteed Mushrooms with Garlic and Cauliflower Crumbles

cauliflower florets

1.5 lb white button mushrooms (or cremini (baby bella) mushrooms)

0.8 oz garlic (finely minced, about 2 large)

oz shallot (finely minced, about 1 large)

½ tsp coarse sea salt (or

¼ tsp ground black pepper (or

chicken stock (or vegetable stock, white wine)

tbsp chopped fresh parsley (plus more for serving)

Sprinkle Paleo parmesan cheese (or grated parmesan, optional)

Prep

Use your hands to break up the cauliflower florets to small bite sizes. For the mushrooms, remove the stems but leave them whole. For extra large ones, slice them in half. Prepare the garlic and shallot in one bowl.

To prep:

Saute

Preheat a large (12-inch) stainless-steel or cast iron skillet over medium-high heat until it’s hot, about 3 minutes. Lower the heat to medium, add 2 tbsp olive oil, cauliflower florets with a pinch of salt and pepper. Toss every 1-2 minutes with a wooden spoon until the florets are crisp with light brown color, about 4-5 minutes. Transfer them out.

Use the same pan, add ¼ cup olive oil, mushrooms with a pinch of salt and pepper. Try to arrange the mushrooms in a single layer, if possible. Toss and saute them every 4-5 minutes until golden brown and the moisture in the pan has almost evaporated, about 12-15 minutes. Use a splatter guard not a lid.

Return the cauliflower to the pan with garlic and shallot, season with another pinch of salt. Saute and toss until the aromatics are softened, about 15 seconds.

Deglaze

Deglaze the skillet with stock and keep sauteing and tossing for 15 seconds. Add 1 tbsp parsley, give it another toss and transfer them to a large serving plate.

Garnish

Garnish with more parsley and sprinkle parmesan cheese all over, if using. Serve warm.

To saute:

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