Easy Sautéed Mushrooms With Garlic Butter
Mushrooms are a delicious and versatile ingredient that can be used in a variety of dishes. This easy sautéed mushrooms recipe calls for just a few simple ingredients and takes less than 10 minutes to cook. The garlic butter adds a wonderful flavour to the mushrooms, making them irresistible!
Mushrooms are a fungus that grows in the ground. They can be eaten fresh or cooked. There are many different types of mushrooms (I use brown chestnut mushrooms), and they come in all shapes and sizes. You can use any time of mushroom you like for this recipe.
Mushrooms are a good source of nutrients, such as vitamin D, B vitamins, potassium, and selenium. They are also low in calories and carbs. Mushrooms make a great addition to any dish, and they can be used in place of meat or other vegetables. In this blog post, I will show you how to make easy sauteed mushrooms with garlic butter. This is a simple recipe that anyone can make at home.
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Mushrooms for steak
If you’re looking for a delicious way to elevate your steak dinner, look no further than sauteed mushrooms. These flavorful mushrooms are the perfect accompaniment to any steak, and they’re so easy to make. Best of all, they only take under 10 minutes to cook!
Why you’ll love this recipe
Side Dish – Can be eaten as they are or easily added to many other recipes, such as risotto.
Keto Friendly – A low-carb meal and ideal for vegetarians and vegans (just replace the butter with a vegan bock).
Not soggy – These mushrooms are not soggy and are meaty and full of flavour.
Plan Ahead – These can be pre-made and heated up for another day.
How to fry mushrooms without them getting soggy
After sauteeing mushrooms, many people are disappointed with the results. The mushrooms can be either too soggy or too dry. However, there is a way to achieve the perfect consistency.
Dry sauté
By drawing out and concentrating the liquid from the mushrooms, you can create a meaty texture that is the opposite of being soggy. This trick is easy to do and only requires a few minutes of your time.
First, dry sauté the mushrooms in a pan over high heat (NO OIL). Then, remove the pan from the heat and allow the mushrooms to cool slightly. Next, place a paper towel over the top of the pan and press down gently to absorb any excess liquid, OR you can continue to cook until the liquid is evaporated. Finally, return the pan to the heat and saute for an additional minute with the garlic and butter. This simple technique will ensure that your sauteed mushrooms are both flavorful and succulent.
Best way to prepare mushrooms
There are a few things to keep in mind when preparing mushrooms for cooking. First, always clean the mushrooms with a damp cloth or brush to remove any dirt or debris. Second, when slicing mushrooms, be sure to use a sharp knife to avoid crushing the delicate flesh. If some of the stalks don’t look great, remove them or chop them right down. With these tips in mind, you’ll be able to cook up delicious mushroom dishes that everyone will enjoy!
Ingredients
- 900 g Chestnut Mushrooms (chopped in half) – Brown Chestnut
- 2 tbsp Butter
- 1 tbsp Rapeseed Oil
- 3 Cloves of Garlic (crushed)
- Chopped Parsley (or other herbs)
- Salt and Pepper (to season)
- 1½ tbsp Balsamic Vinegar (or Soy Sauce or White Wine Vinegar)
How to make sauteed mushrooms with garlic butter
Mushroom leftovers
If you do have any leftovers, these can be stored in the fridge in an air-tight container for up to 3 days.
Easy Sauteed Mushrooms With Garlic Butter
Equipment
Ingredients
- 900 g Chestnut Mushrooms (chopped in half)
- 2 tbsp Butter
- 1 tbsp Rapeseed Oil
- 3 Cloves of Garlic (crushed)
- Chopped Parsley (or other herbs)
- Salt and Pepper (to season)
- 1½ tbsp Balsamic Vinegar (or Soy Sauce)
Instructions
- Prepare the mushrooms and cut the large mushrooms in half. Add to the frying pan and fry on medium to high heat (WITHOUT OIL) to release the liquid for about 4 minutes. Either let it evaporate or drain the liquid.
- Add the butter, garlic, oil, balsamic and mushrooms to the pan and fry for 4 minutes or until golden brown. Garnish with parsley and season with salt and pepper.
