Sautéed Mushrooms - Garlic Butter Mushrooms
Calories: 107kcal
Adjust Servings Here: 4 servings
Description
This garlic and butter sauté recipe is a quick and flavorful way to serve mushrooms. These sautéed mushrooms make a great side dish with any main course or topping for a steak. Learn how to make this simple sauté with this step-by-step and video recipe.
Ingredients
- 1 lb (0.5 kg) Button mushrooms stems trimmed and brushed clean
- 1 tablespoon Olive oil
- 2 Cloves Fresh Garlic
- ½ teaspoon Salt
- ½ teaspoon Black pepper or white pepper
- 3 tablespoon Unsalted butter
- 2 sprigs Thyme
- 1 tablespoon Lemon juice
Instructions
- In a large skillet (preferably cast-iron skillet) over medium-high heat, add the olive oil and garlic cloves. Saute for 30 seconds to infuse the oil.
- Then, add the mushrooms so they are in a single layer. Turn the heat to high and let the mushrooms sit for 2 minutes to get a nice color. Pro tip - Do not crowd the pan. If you crowd the pan, the mushrooms will simmer in their own juices.
- Then, stir every 30 seconds keeping the heat on high. The mushrooms will continue to get some color and reduce in size. Pro tip - The high heat will prevent the excess sweating of the mushrooms keeping their juices in them.
- Next, sprinkle some kosher salt and black pepper. Add the thyme stalks and butter. Now, stir fry the mushroom on medium-high heat until all the butter has melted and the mushrooms are cooked.
- Finally, drizzle the lemon juice and remove it from heat. Transfer to a serving bowl.
Recipe Notes
- Pick the best-looking mushrooms. No bruising, smooth skin, and not wrinkled.
- If possible, choose similar size mushrooms so they cook evenly. I know easier said than done.
- Use medium-high heat and do not stir for the first two minutes this will give us good color on the mushrooms. Then, stir often so all the excess moisture can evaporate.
- A season later rather than before, this is the only way to prevent overseasoning.
Variations to these sauteed mushrooms.
- Caramelized onions - Add Spanish red onions to the pan with the oil and garlic. Caramelize the onions then add the mushrooms and continue with the rest of the recipe.
- Balsamic mushrooms - Replace the lemon juice in the recipe with balsamic vinegar.
- Creamy mushrooms - Add ½ cup of 15% fresh cream to the mushrooms for the most wonderful creamy sauteed mushrooms recipe.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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