Sautéed Mushrooms Recipe
Indulge in the earthy, savory goodness of sautéed mushrooms with this simple recipe! Perfectly golden and seasoned to perfection, these mushrooms make a versatile side dish or a delightful topping for steaks, pasta, or toast. With just a few ingredients and quick steps, you can enjoy the rich flavor and aroma of sautéed mushrooms in no time. Elevate your meals with this easy and delicious recipe!
Equipment
- 1 Skillet
- 1 Cutting Board
- 1 Spatula
Ingredients
- 3 tablespoons olive oil
- 3 tablespoons butter
- 1 pound button mushrooms sliced.
- 1 tablespoon red cooking wine
- 1 tablespoon teriyaki sauce or more to taste
- 1 clove garlic thinly sliced
- ¼ teaspoon garlic salt or to taste
- freshly ground black pepper to taste
Instructions
- Rinse the white button mushrooms immediately or use a paper towel or moist kitchen cotton napkin to wipe them clean. Cut them into slices and place them aside.
- In a skillet or frying pan over low heat, warm the extra virgin olive oil. Add the finely chopped garlic and cook for a few seconds, or until fragrant. Garlic should not be browned as this could produce an unpleasant taste.
- Stir in the garlic and oil after adding the sliced mushrooms.
- When necessary, add salt, paprika, and freshly ground black pepper. Pour in some white or red wine. Blend thoroughly.
- Add the mushrooms and sauté over medium heat, stirring frequently. The mushrooms will first appear to be leaking a lot of water.
- The water level will drop gradually. Sauté the mushrooms until the water evaporates and they take on a glossy appearance. Turn down the heat to low once the water has dried.
- Give the sautéing procedure plenty of time. Make sure the mushrooms are thoroughly cooked to avoid any potential dyspepsia.
- To taste, add one to three tablespoons of freshly chopped parsley. Stir and cook for one minute. If needed, adjust the seasonings by tasting them.
- Serve with more parsley on top or grated cheese of your choosing.
Notes
To Store: For up to five days, keep mushrooms refrigerated in an airtight storage container.
To Reheat: Warm up leftovers in the microwave or in a skillet over medium-low heat.
To Freeze: For up to three months, freeze mushrooms in an airtight, freezer-safe storage container. Thaw in the fridge for a full night before reheating.