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Sautéed Mushrooms

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Sautéed mushrooms are one of those go‑to side dishes—simple, flavorful, and packed with umami. With golden‑brown edges, tender centers, and a savory, garlicky finish, they elevate everything from steak and chicken to pasta and grain bowls. They’re quick to make and full of rich flavor.

Ingredients

  • 12 oz fresh mushrooms (white button, cremini, shiitake, or a mix), cleaned and sliced evenly
  • 2 Tbsp olive oil or butter (or a mix of both)
  • 2 cloves garlic, minced
  • Salt, to taste
  • Black pepper, freshly ground, to taste
  • Fresh thyme or parsley, for garnish (optional)
  • Optional flavour boosts: 1‑2 Tbsp white wine, soy sauce, or balsamic vinegar for deglazing

Instructions

  1. Clean the mushrooms—wipe them with a damp paper towel or lightly rinse and pat dry. Slice or trim so they are relatively uniform in size.
  2. Heat a large skillet over medium‑high heat and add the oil (or butter). Once hot, add the mushrooms in a single layer (don’t overcrowd; cook in batches if needed) so they can brown properly. :contentReference[oaicite:0]{index=0}
  3. Let the mushrooms cook, undisturbed, for a few minutes until they begin to brown on the bottoms. Then stir and continue sautéing until they release their moisture, the liquid evaporates, and the mushrooms develop golden brown edges—this takes about 8‑10 minutes total. :contentReference[oaicite:1]{index=1}
  4. Add the minced garlic during the last 1‑2 minutes of cooking so it softens without burning.
  5. Season with salt and black pepper. For extra depth, deglaze the pan with a splash of wine or vinegar (or soy sauce) and scrape up any browned bits from the pan. Multiply flavour. :contentReference[oaicite:2]{index=2}
  6. Finish by tossing in fresh thyme or parsley (off the heat) if using, and serve immediately as a side or topping.

Notes

  • Use uniform slices so mushrooms cook evenly. :contentReference[oaicite:3]{index=3}
  • A very important tip: don’t crowd the pan—if mushrooms are too packed they steam rather than brown. A two‑step method (steam then sear) helps with even cooking in larger batches. :contentReference[oaicite:4]{index=4}
  • Cleaning: Wiping mushrooms is fine; they absorb little water and dry cleaning helps them brown better. :contentReference[oaicite:5]{index=5}
  • Leftovers store well in an airtight container in the fridge for up to 3 days. Re‑heat in a skillet to preserve texture (microwave is okay but risk losing crisp edges).

Nutrition

Find it online: https://recipesbyliza.com/sauteed-mushrooms/