Sautéed Mushrooms
Mushrooms sautéed in butter and olive oil until golden-brown, then topped with fresh parsley.
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
Nutrition
Calories: 41kcal | Carbohydrates: 2g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 24mg | Potassium: 186mg | Fiber: 1g | Sugar: 1g | Vitamin A: 128IU | Vitamin C: 3mg | Calcium: 4mg | Iron: 0.4mg
