Quick & Simple Sauteed Mushrooms
This sauteed mushrooms recipe is: Gluten Free, Paleo, Primal, Wheat Belly, Vegetarian and Vegan.
Man, I love mushrooms. I mean there’s a real love affair going on between my taste buds and these little bits of fungus. Mushrooms are unique because they have a meaty texture to them, with just a bit of chew that makes them really nice to eat. You could easily grill a nice portobello mushroom and treat it like a steak. Melt some compound shallot butter over it and pair it up with some roasted cauliflower for a perfect dinner.
The earthy flavor of mushrooms tends to pair well with butter, shallots, onions, fine herbs and so many other things. Oh, and they love to be cooked in bacon fat or have chopped crispy bacon in them as well. Just ask them next time you make some sauteed mushrooms. They love bacon.
For this recipe we are keeping it really simple. A little EVOO, some salt and parsley. This classic preparation can be heaped up on a chicken breast, paired up with boneless short ribs or pureed into a delicious soup just to name a few options. When I made these today, they topped some of the roasted leg of lamb that we enjoyed. Perfectly simple and delightful.
QUICK COOKING TIP: My favorite way to clean mushrooms is to run them individually under a gentle stream of warm water. Try not to get the water on the underside of the mushroom. Once they are clean, place them in a colander until you are ready to slice them. The water they absorb will be cooked off and cleaning this way will eliminate the grit.
Ok- let’s get to the recipe.
- 2 10 OZ Baby Bella Mushrooms rinsed and sliced or quartered
- 2 TBSP Butter
- 1 TBSP Olive Oil
- 1/4 TSP Kosher Salt
- Parsley chopped fine
- Heat a cast iron or other heavy bottom pan over medium high heat.
- Add the butter and olive oil.
- When the fat is hot, add in the mushrooms.
- Cook for 1-2 minutes, stirring occasionally.
- Add the salt and turn the heat to high.
- Cook until the liquid that forms in the pan has evaporated and the mushrooms begin to brown.
- At the last minute, add in the parsley. Stir to combine.
- Serve hot and enjoy!
PLEASE NOTE: The nutritional data is provided by NutriFox and may not be 100% accurate.
Final Thoughts on the Sauteed Mushrooms Recipe:
Keep in mind that with the exception of shiitake mushrooms, the stems are edible. I typically cut off the very bottom of the stem and then cut the mushrooms stem-side-up on my cutting board. You lose a lot of the mushroom when you toss the stem. For a more earthy flavor, try to find the crimini or baby bella to add to your sauteed mushrooms. I’ve been seeing some mixed packs of mushrooms in the grocery stores too that have some oyster mushrooms, maitake mushrooms, some shiitake and a few other varietals in there. Get adventurous and give em a try- they all cook about the same as shown in this recipe.
If you made this sauteed mushrooms recipe or like the way that it sounds, please jump in on the discussion.