You will love this simple SAUTÉED MUSHROOM RECIPE.
This SAUTÉED MUSHROOM RECIPE happened by chance. Like so many of the culinary rabbit holes we discover, it all started when a few ingredients caught my eye, in this case, some very attractive mushrooms. Next thing I knew, butter was sizzling in a skillet on the stovetop, and I was searching through the fridge, pantry and condiment cabinet for inspiration.
Here’s why this SAUTÉED MUSHROOM RECIPE works:
Assorted mushrooms, the principal ingredients are a rich, low-calorie source of fibre, protein, and antioxidants. More about them down below.
Cooking them is easy but requires patience; beautifully browned ‘shrooms take time.
We add a few surprising flavour enhancers that take a basic mushroom recipe from simple to amazing.
This recipe can be enjoyed a number of different ways, whether it be a side dish or as a topper for other side dishes and mains such as meat, poultry and fish.
Here’s the dirt on this SAUTÉED MUSHROOM RECIPE:
INGREDIENTS
We’re loving this photo of the various ingredients needed to make this wonderful mushroom recipe. Having butter and garlic on hand when preparing mushrooms is always a perfect pairing, but how about the soy, vinegar and chili flakes? More about why we added them in a bit, but the bottom line on these ingredients is they’re easy to find. No need to call around looking for unusual or obscure items. Everything in this mushroom sauté is readily available.
MUSHROOMS
Here’s me making my truth known: I’ve never met a mushroom (of the safe, edible kind) that I didn’t like. As mentioned above, I saw the mushrooms at my local grocer’s and picked up my favourites. Although we used king oyster, shiitake and cremini mushrooms for this recipe, others will work too. Try it with oyster mushrooms, portobello mushrooms, baby Bellas, white button mushrooms, chanterelles and morels. For best results, use mushrooms that do not retain moisture or are damp and watery. Give them a light wipe with a dry or slightly damp paper towel to remove any dirt.
SAUTÉ
The goal in this recipe is tender sautéed mushrooms that are brown but not soggy. During testing we discovered two important factors come into play: the fat used and the method for cooking. Regarding the fat, we found butter works best for beautiful browning, although you can prepare this dish using olive oil or a combination of both.
For our preferred cooking technique, we found that sautéing worked best, evaporating the liquid the mushrooms released. Sautéing is a French term meaning “jumped” or “bounced”, and it is exactly that. We use a large skillet set on medium-high heat, then add the mushrooms leaving them to cook undisturbed before tossing them in the pan and repeating the process. Although some suggest cooking mushrooms in smaller batches, where only a thin layer is ever in the pan, but we found our method of being patient works too. Watch this VIDEO to see how easy a mushroom sauté can be.
FLAVOUR ENHANCEMENTS
So, I had butter, mushrooms and garlic, but needed things that would pair perfectly with the mushrooms. Opening the spice and condiment cabinet above the stove, I rifled through a bunch of options: ginger, mustard, Worcestershire sauce, brown sugar, hot sauce and maple syrup. Nothing caught my eye, but then I started feeling some ASIAN SALAD DRESSING vibes and grabbed soy sauce and seasoned rice wine vinegar. Partnering these two slightly sweet and salty condiments with a sprinkle of chili flakes is just the thing. Note: we do add pepper but not salt to season. We know you’ll love the taste.
SERVE
Don’t let your watering mouth hasten you to click “jump to recipe” just yet. To serve this easy SAUTÉED MUSHROOM RECIPE, simply transfer the mushrooms from skillet to an attractive serving bowl then add a tiny bit more of the roughly chopped flat-leaf parsley. Fresh herbs like thyme, dill and basil can also work for garnish.
Finally, after you sauté mushrooms this way, you can serve a great grilled main course like RIBEYE STEAKS, GRILLED PORK CHOPS or EASY GRILLED CHICKEN. These mushrooms are especially perfect when served with beef dishes.
This wonderful homemade meal enhancement idea is so tasty, we suggest you PIN it to a favourite side dish or dinner idea board on PINTEREST or BOOKMARK this tab on your browser for easy access. SHARE it with friends so they can make it too. We’d also appreciate seeing pics of all the delicious dishes you’re making these days. Use #weekendatthecottage when you post those pics on Facebook and Instagram. Thanks!
This SAUTÉED MUSHROOM RECIPE is the next thing you just gotta make!
