Easy Sauteed Mushrooms with Garlic Butter

Sauteed mushrooms cooked in garlic butter till golden brown! Serve with steak, hen, on burgers, or function a simple vacation facet dish!

These sauteed mushrooms are stuffed with garlic butter taste and is ideal when served with steak and onions or as a vacation facet throughout Thanksgiving or Christmas!

This easy and simple technique of twice cooking the mushrooms is one of the best ways to prepare dinner mushrooms as a result of it ensures that they are not soggy, however slightly have a scrumptious meaty texture and a savory, concentrated umami taste.

You’ll find yourself with good, caramelized, golden brown, sauteed mushrooms which can be similar to those you get on the steakhouse! I make this each time we’ve got steak and it is gone very quickly!

Best of all, it is prepared in solely quarter-hour!

Why this recipe works

• Twice sauteed mushrooms – The first saute drains extra liquid from the mushrooms so they do not get soggy. The second saute concentrates their flavors and offers it that golden brown caramelization that makes these irresistible and scrumptious!
• Low carb and keto pleasant – this may simply be tailored to be dairy free and vegan! Simply exchange the butter with extra cooking oil or add plant based mostly butter or coconut oil.
• Meaty texture – drawing out and concentrating the liquid from the mushrooms give it a meaty texture that is reverse of being soggy.
• Make forward – you can also make this a day upfront and reheat within the pan or within the microwave.

Ingredients you may want

• Mushrooms – any selection works. I used child portobello or crimini mushrooms.
• Flavorings – Worcestershire, soy sauce, balsamic vinegar, or cooking wine are all nice flavors so as to add.

How to make sauteed mushrooms

1. Wash and prep your mushrooms. It’s okay to scrub mushrooms with water as we’ll be lowering or draining any liquid that is been absorbed.
2. Cut any giant mushrooms in half and go away the others entire. Mushrooms can shrink fairly a bit when cooked so I like to depart them on the bigger dimension.
3. Dry saute the mushrooms – Heat a pan over medium excessive warmth and add simply the mushrooms to the pan. Stir sometimes. They will begin to launch liquid after 3 to 4 minutes.
4. Either drain the liquid or cut back it till the pan is dry. Evaporating the liquid gives you a concentrated umami taste that is stuffed with mushroom taste.
5. Second saute – Add the oil, butter, garlic, and every other flavoring. Saute the mushrooms till they get golden brown.
6. Serve – Garnish with chopped parsley and serve instantly.

Substitutions and Variations

• Add extra greens like onions, spinach, or peppers when sauteing the mushrooms with the butter and garlic.
• Make it spicy – add a pinch of chili pepper flakes for a bit of warmth.
• To make it vegan, exchange the butter with plant based mostly butter, coconut oil, or substitute with cooking oil.
• Flavorings – some choices are worcestershire, soy sauce, balsamic vinegar, or cooking wine. I’ve tried all of those flavorings they usually all style scrumptious!

Expert suggestions and methods

• If you are in a rush, drain the surplus liquid from the mushrooms as a substitute of lowering it down. Use the mushroom broth in soups or stews.
• Wait till the liquid is totally evaporated within the pan or drain it properly earlier than including the butter and garlic. This will assist stop the mushrooms from getting soggy.
• To get a golden brown sear on the mushrooms, place them reduce facet down on the pan and go away them alone for a couple of minutes.

Frequently Asked Questions