Sautéed Mushrooms Recipe
Total Time
15 mins
Prep Time
5 mins
Cook Time
10 mins
Rating
5 out of 5 stars
(104)
Ingredients
4 servings
- 2 Tbsp unsalted butter
- 2 Tbsp light olive oil
- 1 1/2 lbs (24 oz) baby bella (cremini) mushrooms
- 1/2 tsp garlic salt, to taste (or use salt and garlic powder)
- 2 cloves garlic, minced
- 1/4 tsp black pepper, freshly ground
- 1 Tbsp fresh lemon juice (from 1 small or 1/2 large lemon)
- 1 Tbsp fresh parsley, finely chopped, plus more for garnish
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Preparation
Step 1
Rinse and pat dry mushrooms with paper towels, then thickly slice.
Step 2
Set a large heavy, non-reactive pan over medium-high heat. Add butter and olive oil and swirl as it melts to reduce splatter. Once the oil is hot, add mushrooms and sauté until the liquid is released and evaporated and mushrooms are slightly browned, 5-7 minutes.
Step 3
Season with garlic salt, pepper, and minced garlic. Stir for 30 seconds until the garlic is fragrant.
Step 4
Add lemon juice and parsley and sauté another 1-2 minutes, adding more seasoning to taste. Then remove from heat, garnish with more parsley (if desired), and serve.
Step 5
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Chef's notes
Salt will draw out the mushrooms’ liquid and cause them to steam cook instead of sauté. Season the mushrooms towards the end of cooking to prevent them from releasing too much moisture early on.
To avoid soggy sautéed mushrooms, use a large skillet to avoid overcrowding, and cook until the liquid evaporates (or pour out the excess) letting those mushrooms get beautifully browned.
