white button mushrooms

Sautéed Cremini Mushrooms are cooked in a buttery herb mixture until tender and loaded with delicious savory flavor! This easy side dish recipe adds that extra special finishing touch to your main dish and take just 10 minutes to cook. 

Sautéed Cremini Mushrooms

Cremini (baby bella) mushrooms

butter

olive oil*

Salt and pepper

lemon juice

Start by thoroughly rinsing the mushrooms under water. Pat dry and then cut into thin slices (about ¼ inch thick). If you buy pre washed and sliced mushrooms, you can skip this step.

In a large skillet, combine the butter and olive oil over medium heat. Once the butter is fully melted, add in the sliced mushrooms with a good pinch of salt and freshly cracked black pepper. Cook for 5 minutes. Around this time, you’ll end up with a decent bit of excess moisture in the pan from the mushrooms and this is okay.

Add in the garlic and herbs, stir, and cook for an additional 3-4 more minutes. Most of the moisture from the mushrooms should have evaporated but if not, you can drain it off. Garnish with additional herbs, a squeeze of lemon juice, and ENJOY!

A &quot;meaty&quot; vegan mushroom chili that combines two types of beans and warm spices. Protein-rich and so satisfying! Great served with avocado.

Mushroom Chili

yellow onion

red bell pepper (or other color)

lb. mushrooms (white button, cremini, portobello, etc.)

garlic

can crushed tomatoes

vegetable broth (or up to 1.5 cups)

black beans

pinto beans (or kidney beans)

Tbsp. chili powder

cumin

smoked paprika

oregano

Toppings (optional): avocado, fresh cilantro, sliced green onion,

Dice onion and bell pepper. Chop mushrooms (tough stems removed).

In a large stockpot over medium-high heat, sauté onion and bell pepper for about 6-7 minutes. (I use 3 Tbsp. broth/water for oil-free sauté method, adding more as needed.)

Meanwhile, mince garlic.

When onion is softened, add spices: chili powder, cumin, smoked paprika, and oregano. Stir. Then add garlic and mushrooms. Stir again and sauté 2-3 minutes.

Add crushed tomatoes, broth, and both beans (rinsed and drained).

Bring to a light boil. Then cover, reduce heat, and let simmer for about 25 minutes.

Serve with any desired toppings. (I like avocado and hot sauce.)

Outstanding! Not a vegan, I used beef broth because that is what I had on hand. Served with crema and cheese. As good a bowl of chili as I have ever had.

Made this last night using white mushrooms.  I minced the mushrooms to sneak them past my daughter, who doesn’t mind them if she can’t see them.  Served with homemade sundried tomato and garlic seed crackers, and a sprinkle of vegan cheese shreds.  It was wonderful!  My Pinterest board seems to filling up quickly with recipes from The Garden Grazer!!😁

Had everything on hand so made this last night for dinner! Everyone loved it. I used a mix of portabella, white, and baby portabellas since that's what we had. Turned out great!!

These deliciously saucy teriyaki mushrooms are tender &amp; satisfying with big flavor. It&#39;s an easy side dish served alone or with cooked rice, quinoa, etc.

Teriyaki Mushrooms with Snow Peas (Oil-Free!)

mushrooms (I use shiitake, cremini, white button)

snow peas

green onions

sesame seeds for garnish, rice

vegetable broth

tamari

Tbsp. maple syrup

tsp. rice vinegar

garlic,

ginger,

cornstarch (or arrowroot, tapioca starch, etc.*)

Make the teriyaki sauce: Combine all sauce ingredients in a small bowl and whisk to combine. Set aside.

Prepare mushrooms &amp; peas: Wash or wipe mushrooms clean. Cut mushrooms into roughly the same size. Trim ends from peas and remove any tough strings. Slice green onions.

Cook: In a large non-stick skillet over medium-high heat, add mushrooms. (I use 1-2 Tbsp. water/broth for no-oil sauté method, adding more as needed.) Cook mushrooms for about 3 minutes. Then add snow peas and green onions. Stir and sauté for another 3-4 minutes until veggies are crisp-tender.

Add the sauce: Give the teriyaki sauce another stir and carefully pour into skillet. Stir well to combine, and let simmer for 2-3 minutes or until sauce is thickened.

Serve: Garnish with optional sesame seeds and serve warm.

So good!! I used chicken broth, brown sugar, and asparagus instead of pea pods. My family loved this dish served with Glass mung bean noodles. Thank you for sharing!

Made this to go with our tofu fried rice for dinner last night. Quite delicious!! The teriyaki sauce was great mixed up in the rice.

Top 3 white button mushrooms recipes from across the web

The most viewed white button mushrooms recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sautéed Cremini Mushrooms

Mushroom Chili

Teriyaki Mushrooms with Snow Peas (...

Top 3 white button mushrooms recipes from across the web

The most viewed white button mushrooms recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sautéed Cremini Mushrooms

Mushroom Chili

Teriyaki Mushrooms with Snow Peas (...

The most viewed white button mushrooms recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine