Sautéed Mushrooms

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There is a simple elegance to a perfectly sautéed mushroom. More than just a side dish, they are a culinary chameleon, transforming from a humble ingredient into a rich, savory, and deeply satisfying addition to almost any meal. Sautéed mushrooms are the ultimate proof that minimal effort can yield magnificent results, showcasing the mushroom's earthy, umami-rich flavor in its purest form.
When done right, sautéed mushrooms should have a beautiful, golden-brown sear that gives way to a tender, juicy interior. The secret lies in a hot pan and a careful hand, allowing the mushrooms to release their moisture and develop a concentrated, nutty flavor. They are often kissed with the classic trifecta of flavor: butter, garlic, and fresh herbs like thyme or parsley. The butter adds a decadent richness, the garlic provides a warm, aromatic kick, and the herbs offer a final, fresh flourish.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 8 Servings
Course: Appetizer
Cuisine: European, French
Ingredients Equipment Method Notes

Ingredients
  

  • 200 G Fresh White Mushrooms
  • 2 Tbsp Unsalted Butter
  • 2 Tbsp Olive OIl
  • 2 Garlic Cloves Finely chopped or Minced
  • Salt to taste
  • White Pepper to taste
  • Garlic Powder
  • 2 Tbsp Lemon Juice

Equipment

  • 1 Pan

Instructions
 

Clean and Prepare the Mushrooms:
  1. Gently clean the mushrooms. Instead of rinsing, which can make them soggy, wipe them with a damp paper towel or use a mushroom brush to remove any dirt.
  2. Thickly slice the mushrooms. A thick slice ensures they don't shrink too much and retain a nice, meaty texture.
  3. Pat the sliced mushrooms completely dry with paper towels. This is a crucial step to ensure they get a good sear instead of steaming in the pan.
Sauté the Mushrooms:
  1. Set a large, heavy-bottomed pan over medium-high heat.
  2. Add the butter and olive oil. Once the butter melts and the mixture shimmers, the pan is ready.
    2 Tbsp Unsalted Butter, 2 Tbsp Olive OIl
  3. Add the mushrooms in a single, uncrowded layer. If your pan is too small, work in batches. Overcrowding will cause the mushrooms to steam, not sauté.
    200 G Fresh White Mushrooms
  4. Leave the mushrooms untouched for 2-3 minutes to allow them to develop a deep golden-brown color on the bottom. Then, stir and continue to sauté until they have released all their liquid and it has evaporated, about 5-7 minutes total.
Season and Finish:
  1. Once the mushrooms are beautifully browned, season them with salt, pepper, and a little garlic powder or salt if using. Add the minced garlic to the pan.
    Salt to taste, White Pepper to taste, Garlic Powder, 2 Garlic Cloves
  2. Stir constantly for about 30 seconds, just until the garlic becomes fragrant. Do not let it burn.
  3. Remove the pan from the heat. Stir in the lemon juice and the fresh parsley.
    2 Tbsp Lemon Juice
  4. Taste and add more seasoning if needed. Serve immediately, garnished with a final sprinkle of fresh parsley.

Notes

Serving suggestions: 

Enjoy these juicy mushrooms as a simple side dish or use them to elevate your favorite meals.
  • With a Main Course: They are a perfect classic pairing with a grilled steak or roasted chicken. They also add a rich, savory depth when served alongside mashed potatoes or other roasted vegetables.
  • Simple Meals: Pile them onto a piece of toasted bread for a quick and satisfying snack or an easy appetizer.
  • For Breakfast: Stir them into your scrambled eggs or serve them alongside a fluffy omelet.
  • Over a Side: Toss them into pasta or risotto for a burst of umami, or use them as a topping for a loaded baked potato.
 
 
No matter how you serve them, these simple, savory mushrooms are a delicious and easy way to add incredible flavor to your plate.
 

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