Description
A simple and flavorful recipe for sautéed mushrooms cooked in garlic butter with an optional splash of worcestershire sauce, balsamic vinegar, soy sauce, or white wine for enhanced umami. Perfect as a side dish or topping.
Ingredients
Scale
Main Ingredients
- 2 lb mushrooms – any variety, large ones cut in half
- 2 tablespoons butter
- 1 tablespoon avocado oil
- 3 cloves garlic – minced
- Salt and pepper – to taste
- Chopped parsley or other herbs – for garnish
Optional Flavoring (choose one)
- 1½ tablespoons worcestershire sauce
- 1½ tablespoons balsamic vinegar
- 1½ tablespoons soy sauce
- 1½ tablespoons white wine
Instructions
- Prepare Mushrooms: Wash and prep the mushrooms. Cut any large mushrooms in half so that they are all roughly the same size for even cooking.
- Dry Sauté Mushrooms: Heat a pan over medium-high heat and add the mushrooms in a single layer without any oil or butter. Stir occasionally and cook for about 3 to 4 minutes until the mushrooms release their liquid.
- Evaporate or Drain Liquid: Allow the released mushroom liquid to evaporate or drain it off. This step concentrates the mushroom flavor and is essential for a golden brown sear.
- Add Fat and Flavorings: Add the avocado oil, butter, minced garlic, and your choice of optional flavoring (worcestershire sauce, soy sauce, balsamic vinegar, or white wine). Continue to sauté for another 3 to 4 minutes until mushrooms turn golden brown.
- Season and Garnish: Turn off the heat, season the mushrooms with salt and pepper to taste, garnish with chopped parsley, and serve immediately.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat leftovers in the microwave for 30 seconds at a time until warmed through.
- Dry sautéing means cooking without added oil or butter initially, which helps mushrooms release their natural moisture and achieve a better sear.
- Any mushroom variety works well; baby portobello (crimini), button, oyster, chanterelle, porcini, or shiitake mushrooms are excellent choices.
Nutrition
- Serving Size: 1/8 recipe
- Calories: 90 kcal
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
