Sauteed mushrooms elevate a meal to gourmet status with their golden color, savory flavors, and meaty texture. Serve them as a side dish, add them to pasta or risotto, or use them as a decadent topping for steak and poultry.

My method involves a couple of tips that render flawless sauteed mushrooms. The flavors become rich and downright mouthwatering by not adding moisture and allowing them to caramelize. This is a simple yet elegant recipe that is guaranteed to impress.

Karen’s
Sauteed Mushrooms

SERVES 4

EQUIPMENT NEEDED

• Large saucepan that fits mushrooms in a single layer

• Spatula

• Knife

• Cutting board 

• Measuring spoons

INGREDIENTS

• 1 lb. (16 oz) button, cremini, shitake,
  or oyster mushrooms, sliced (or a mix)

• 1 Tbsp Olive Oil or Avocado Oil

• 3 Tbsp unsalted butter

• ½ tsp Salt

• ¼ tsp black pepper, freshly ground

• ½ Tbsp Garlic, minced (about two cloves)

• 1 Tbsp Fresh Italian parsley, chopped

• 1 Tbsp Worcestershire Sauce

TIP: Don’t salt the mushrooms before cooking. Salt removes moisture and makes them spongy.

PREPARATION

Before slicing, clean the mushrooms by brushing off the dirt or wiping with a damp paper towel. Avoid soaking them.  

Heat the pan over medium-high heat. When the pan is hot, add the mushrooms, salt, and pepper. Toss them so they are all coated and spread into a single layer, then stop stirring. Let them cook for about 4 minutes. Toss them again until most are flipped over. Stop stirring and let them cook for two more minutes. This will caramelize both sides.

Reduce to medium heat, add the butter and garlic, and stir to incorporate. Let cook for 2-3 minutes. Remove from heat. Sprinkle with the fresh parsley and enjoy warm.  

Leftovers can be stored in an airtight container in the refrigerator for up to four days or frozen for up to six months.

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