Sautéed Gourmet Mushrooms
Sautéed mushrooms are a staple to my meal planning. They go with just about anything and are versatile to use.
I can whip up a batch of mushrooms on Sunday. I use them as a side dish, mix them with rice as another side dish, use them in scrambled eggs and omelets, and even top them on salads. This is just a great staple meal prep item to have on hand.
Mushrooms are delicious fungi. There’s plenty to choose from. Most people are familiar with white button and cremini and portabella mushrooms. But don’t be intimidated by the other varieties. There’s maitake, shiitake, oyster, king trumpets. Each kind of mushroom has its own unique taste.
Don't submerge your mushrooms to clean them. Just wipe them with a damp paper towel. Cut off any bad spots. Mushrooms come in different sizes so cutting them into uniform sizes is best for even cooking. Heat butter and olive oil and thyme into a pan. I used the leaves from about 10 stems of thyme but you can use 1 tsp of dried thyme if that’s what you have. Once butter has melted, add in a lot of chopped garlic and heat for about 30 seconds stirring frequently so the garlic doesn’t burn. Add in your mushrooms. Season with salt and pepper. Add in another Tbsp of Butter. Cook until tender about 8 - 10 minutes. If mushrooms start to stick to the pan, you can deglaze with a splash or white wine or vegetable broth. Continue cooking until all the liquid has absorbed.
These sauteed mushrooms are an excellent side dish for roasted chicken or steak or even a complement to your morning eggs and toast. Tell me below what are your favorite combinations of mushrooms and what you would eat with these sauteed mushrooms. Write them in the comments below. Tell me… What’s your perfect bite?
Sautéed Mixed Mushrooms
1 lb Mushrooms, mixed, cut into uniform sizes (baby bella, oyster, King, shiitake)
2 Tbsp Olive Oil
2 Tbsp Unsalted Butter, divided
1/4 Cup Garlic, chopped
2 Tbsp Fresh Thyme leaves or 1 tsp dried thyme
1/2 Cup Dry White Wine or vegetable broth (if needed)
Heat olive oil and 1 Tbsp of butter in a large pan over medium low heat. Once butter has melted and becomes slightly bubbly, add in garlic and thyme. Stirring frequently, cook for 30 seconds until garlic becomes golden.
Add in mushrooms and the last Tbsp of butter.
Heat mushrooms for 8 - 10 minutes until mushrooms become soften. If mushrooms begin to stick to the pan, deglaze the pan with white wine or vegetable broth.