Sautéed Mushrooms

You’re probably thinking “okay Sydney why are you posting this? I know how to make veggies.” Okay.. you probably do. But mushrooms are a side that I love that I feel like people tend to mess up. This recipe is super simple and a way to wow people with a delicious side.

THIS RECIPE ONLY SERVES 2!!! So double/triple/quadruple as needed.

What you’ll need:

  • 8 oz sliced mushrooms
  • 1 tbsp olive oil
  • 1 clove garlic – smashed
  • 1/2 tbsp unsalted butter
  • 1 sprig fresh of 1  pinch dried thyme
  • Salt
  • Pepper

So for the size of the mushrooms, I like to cut my slices  in half. Remember that mushrooms shrink so don’t cut them too small.IMG_1536.JPG

In a pan over medium-low heat add oil. Once the oil starts looking thin… you know its hot. Add one clove of smashed garlic. When it starts getting brown, add your mushrooms. A big tip for this is use a big pan! You want mushrooms in one layer more-or-less. These will cook for about 15 minutes, stirring occasionally. IMG_1537.JPG

So you’re probably thinking…why haven’t we seasoned the mushrooms yet? Thats what we normally do with veggies. Well, mushrooms have a lot of water in them so when you add salt at the beginning, it draws the water out. This would cause the mushrooms to steam rather than sauté.

15 minutes later and my mushrooms are looking great. They have totally shrunk and are browned but not burnt.IMG_1541.JPG

At this point I’ll turn my heat to low and add my butter along with all my seasonings. If you are using dried thyme, rub it in your hands (like you’re warming your hands)before you add it in the pan. This will make the flavors come out more. Taste it to see if you need more salt or pepper, add what you need, and let it cook for 5 more minutes.IMG_1545.JPG

I hope this recipe was actually helpful and maybe you learned something from it! (Like why you rub herbs or salt mushrooms at the end). Hope they come out nice and delicious for you!

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