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Sautéed Mushrooms

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Sautéed mushrooms are a savory, umami-rich side dish made with golden-browned mushrooms, garlic, and herbs. Quick to prepare and versatile, they’re perfect on their own or as a flavorful topping.

Ingredients

  • 1 pound fresh mushrooms (cremini, white button, or baby bella), cleaned and sliced
  • 2 tablespoons olive oil or butter
  • 2 cloves garlic, minced (optional)
  • 1 teaspoon fresh thyme or 1 tablespoon chopped parsley (optional)
  • Salt, to taste
  • Black pepper, to taste
  • 1 teaspoon balsamic vinegar or lemon juice (optional, for finishing)

Instructions

  1. Wipe mushrooms clean with a damp cloth and slice evenly.
  2. Heat olive oil or butter in a large skillet over medium-high heat until hot.
  3. Add sliced mushrooms in a single layer and cook undisturbed for 4–5 minutes.
  4. Stir and continue cooking for another 4–5 minutes, until browned and tender.
  5. Add garlic and herbs during the last 1–2 minutes of cooking. Sauté until fragrant.
  6. Season with salt and pepper. Add balsamic vinegar or lemon juice, if using, and toss to combine.
  7. Serve warm.

Notes

  • Don’t overcrowd the pan—work in batches if needed for better browning.
  • A combination of butter and olive oil adds richness and flavor.
  • Use a mix of mushrooms for varied texture and taste.
  • Add a splash of cream or soy sauce for a flavor twist.
  • Great served over toast, steak, pasta, or risotto.

Nutrition

Find it online: https://thefamilycooking.com/sauteed-mushrooms-2/