Author: Susanne at dishwithme.com
Mushrooms…it seems people either love them or hate them. Around here, we love them. That being the case, I feel I have perfected them. At least for us, they are perfect. My recipe for Simple Sauteed Mushrooms is super simple to make at yields fabulous results.
Simple Sauteed Mushrooms make an excellent side dish, but are also good additions in certain recipes, like, soups; casseroles, like my BEEFY BACON WRAPPED CHICKEN; many different Chinese dishes, like CHINESE STYLE FRIED RICE or Lo Mein (recipe coming soon); even atop a grilled steak.
HELPFUL HINTS FOR SIMPLE SAUTEED MUSHROOMS
The very best sauteed mushrooms are caramelized. This means they sort of get a slight crust and are no longer soggy looking. To help mushrooms caramelize, make sure you start the cooking process with DRY mushrooms. Many cooks will say they do not wash their mushrooms, but instead just wipe them clean. NO, I am not going to do that. My mushrooms are always washed and I will continue to do so. I wash, preferably hours before I am ready to cook them, dry them with paper towels and then set them out on paper towels to dry even better.
I, also, refrain from using any salty products UNTIL after the mushrooms are caramelized. Cook them first in only oil and pepper, then after they are caramelized you can add the butter and salt.
In many recipes I advise to stir often. Not the case with this recipe. You’ll want to stir now and then, but try to leave them undisturbed for a few minutes at a time in order for them to caramelize.
It is not uncommon for me to double, or even triple, this recipe. They are great left over for a snack.
GROCERY LIST FOR SIMPLE SAUTEED MUSHROOMS
- Mushrooms – any mushroom can be used. I typically use portabellas or regular button mushrooms.
- EVOO
- Freshly ground black pepper
- Butter
- Fresh garlic – grated
- Kosher salt
- Dried thyme (optional)
LINKS TO DISHES THAT MAY PAIR WITH THIS RECIPE
SUPER QUICK AND EASY LOADED BAKED POTATO SOUP
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LINKS TO EQUIPMENT/PRODUCTS USED FOR THIS RECIPE
I use this pan for my cooking my mushrooms. I’ve had it for so many years and use it ALL. THE. TIME!
I, also, make sure to use only rubber items, like these spatulas, to stir things in my pan mentioned above.
Equipment
- Large non-stick plan
- Spatula
Ingredients
- 8 ounces Mushrooms
- 2 Tablespoons EVOO
- 25 grinds Freshly ground pepper
- 4 ounces Real butter
- 1 teaspoon Dried thyme optional
- 2 cloves Fresh garlic, only grated, 1, if the clove is large
- 1/2 teaspoon Kosher salt
Instructions
- Wash, dry and slice mushrooms. Set aside.
- Heat a large pan on medium-high heat. Add the EVOO, the mushrooms and freshly ground black pepper.
- Allow mushrooms to sit for a couple minutes before stirring (this allows them to start the caramelization process) and then only stir occasionally. When the mushrooms are caramelized to the degree you want them, turn the heat down to medium.
- Add the butter, freshly grated garlic and Kosher salt. Sauté for 2 core minutes and remove from the heat.