Introduction
Sautéed mushrooms are terrific as a side dish, burger topper, or stuffed into an American Omelet. They are easy to make, and pair perfectly with Char-grilled Ribeye Steak, or Mushrooms Swiss Burgers. It’s an essential ingredient of my Savory Rice & Mushrooms. And, they are amazing with Roasted Chicken, or Roasted Pork Chops. Use them to make Mushroom Gravy, and serve with Prime Rib. It’s an extremely versatile, savory and delicious addition to many dishes. Bon Appetite!
Sautéed Mushrooms Recipe
Sautéed Mushrooms
Equipment
- medium cast-iron skillet
- spatula
- cutting board
- kitchen knife
Ingredients
- 8 ounce mushrooms – such as fresh Cremini mushrooms
- ½ tbsp olive oil
- ½ tbsp butter
- 1 pinch kosher salt
- 1 tbsp parsley – chopped
Instructions
- Gather the ingredients. Clean and dry the mushroom's. Discard any that don't seem fresh. Halve, quarter, or slice the mushrooms as you like. Smaller mushrooms can be kept whole, if you desire.8 ounce mushrooms
- Heat a large skillet over medium-high heat. Choose a pan that is wide enough to hold all of the mushrooms in a single layer without crowding. Once the pan is hot, add the olive oil and butter.1/2 tbsp olive oil, 1/2 tbsp butter
- Add the mushrooms to the hot skillet.
- Cook, stirring frequently. They will visibly shrink in size as the liquid is evaporated out.
- Add a pinch of salt, and continue cooking until the mushrooms are browned.1 pinch kosher salt
- Add chopped parsley, and cook for one minute more. Transfer to a serving dish.1 tbsp parsley
PRIVATE NOTES
Nutrition
More Information
In French, they are called ‘Champignons sautés au beurre‘. Sounds exotic, doesn’t it? The French have a way of making everything sound delicious. These sautéed mushrooms are no exception. They look and taste amazing, too.
Browning the Mushrooms
The best sautéed mushrooms are cooked until golden-brown and delicious. To achieve proper browning, the mushrooms should be as dry as possible before adding them to the pan. The skillet should be large enough to spread the mushrooms out while they are cooking.
The mushrooms will shrink a lot while cooking, so it’s ok if they are touching at first. But, you will want to spread them out as much as possible once they start to shrink. If they are too close, the evaporating moisture will steam cook the mushrooms. They will not get the browning effect, or Maillard Reaction that makes sautéed mushrooms look and taste so good.
Related Recipes
American Omelet
Mushroom Swiss Burger
Mushroom Gravy
Savory Rice & Mushrooms
Char-grilled Ribeye Steak
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