Sautéed Mushrooms
Sautéed Mushrooms are a simple and earthy side dish packed with flavor. Simply pick your favorite mushrooms, cook in olive oil, then enjoy your tasty side with any main course!
Servings: 4
Calories: 32kcal
Equipment
- 1 knife
Ingredients
- 1 tablespoon olive oil divided
- 16 oz 16 oz mushrooms sliced crimini, trumpet, brown beech mushrooms, or mushrooms of your choice
- 1 clove garlic cut in half
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
Instructions
- Cook mushrooms - In a large lidded pan or braiser, add olive oil and warm on medium heat. Stir in the garlic and mushrooms and cook until browned, about 10 minutes. If the pan gets too hot, lower the heat and stir the mushrooms. Remove the garlic clove and season with kosher or sea salt and freshly cracked black pepper. Transfer the mushrooms to a serving bowl and enjoy.
Notes
Storage
- These sautéed mushrooms are best enjoyed immediately. If you have leftovers, refrigerate them in an air-tight container for up to 3 days. When you are ready to eat them again, don't reheat them. Reheating cooked mushrooms can cause upset stomach and indigestion. Instead, allow the mushrooms to sit for 10 minutes to reach room temperature before serving.
- Don't overcrowd the pan or the mushrooms will steam instead of brown and sauté.
- Only cook the mushrooms until they are slightly browned or they will be tough.
- After sautéing the mushrooms, deglaze the pan with a splash of liquid (like wine or broth) and scrape off the browned bits. This will add extra flavor to your mushrooms.
Nutrition
Calories: 32kcal | Carbohydrates: 0.2g | Protein: 0.05g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 291mg | Potassium: 3mg | Fiber: 0.01g | Sugar: 0.01g | Vitamin A: 0.1IU | Vitamin C: 0.2mg | Calcium: 2mg | Iron: 0.04mg
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