Sautéed Mushrooms

sauteed mushrooms

The flavor of these butter-sautéed mushrooms is incredible. It’s difficult to believe that such depth and complexity can be achieved with minimal seasonings, but the mushrooms themselves are very flavorful and sautéing in butter brings out their rich flavor. This is one of my favorite side dishes to serve with steak.

Sautéed Mushrooms
Prep and Cool time
Cook time
Total time
Recipe type: Sides, Vegetarian, Gluten Free, Low Carb
Yield: 4 servings
  • 2 lbs fresh, firm mushrooms - white, crimini or baby Bella
  • ¼ cup unsalted butter
  • 1 tablespoon minced garlic
  • 2 teaspoons kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons chopped parsley for garnish
  1. Wipe the mushrooms with damp paper towels, then slice them into ¼-inch-thick slices.
  2. In a large skillet, heat the butter over medium-high heat until it starts foaming, about 2 minutes.
  3. Add the garlic, the mushrooms and the salt. Cook, stirring often, over medium-high heat, until mushrooms have released their liquids and liquids have evaporated, and until mushrooms are tender and very browned. This should take about 5 minutes over medium-high heat, or 10 minutes over medium heat. Do lower the heat to medium if the skillet gets too hot.
  4. Season the mushrooms with freshly ground black pepper, stir one more time, and serve, garnished with chopped parsley.
Nutrition Per Serving
Calories: 151.2; Fat: 12.3g; Carbohydrates: 7.3g; Sugar: 4.2g; Sodium: 570.6mg; Fiber: 2.7g; Protein: 7.1g
sauteed mushrooms

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