Simple Sautéed Mushrooms
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(1)
Ingredients
3 servings
- 1 pound mushrooms- cremini, button, shiitake, portobellos, chanterelles, morels, porcini, oyster
- 1-2 tablespoons butter or ghee
- 1-2 tablespoons olive oil
- salt and pepper to taste
- 1 shallot, finely diced
- 2-3 garlic cloves, rough chopped
- 1 tablespoon fresh thyme, sage, or rosemary
- optional: splash white wine, red wine, marsala wine, sherry wine, ruby port, etc.
- optional additions: truffle oil, soy sauce, fresh flat-leaf parsley.
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Preparation
Step 1
Clean mushrooms using a dry brush or towel. If very dirty, wash or soak in water, pat dry and allow to fully dry on the counter or on a sheet pan in a warm oven. Key is to start with DRY mushrooms.
Step 2
Cut or tear to a similar size- roughly 1/2 inch thick.
Step 3
Heat oil and butter in a large saute pan or cast iron skillet over medium-high heat. Add mushrooms and season with salt and pepper. Saute until just beginning to brown about 5 minutes.
Step 4
Lower heat to medium or medium-low. Add shallots, garlic and thyme, continue sauteeing until fragrant and mushrooms release their liquid, and cook this off, another 5-7 minutes.
Step 5
Add a splash of wine if you like, to deglaze the pan. Cook this off.
Step 6
Taste and adjust salt and pepper. Add a few drops of truffle oil to elevate ordinary mushrooms, or a few drops of soy sauce if seeking deeper umami flavors. The key is to use a light hand. For brightness a little fresh parsley is nice.
Step 7
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