Sautéed Mushrooms
Sautéed mushrooms are a delicious side dish or topping, and they add a pop of flavor to burgers, steak, chicken, fish, salads, and so much more.
Ingredients
- 1.5 Tablespoons oil (I am using avocado)
- 1.5 Tablespoons butter
- 1 pound mushrooms sliced (I combined baby portabellas and white button mushrooms)
- 2 cloves garlic minced
- 2 teaspoons Worcestershire sauce (I am using Annie's brand, which happens to be vegan)
- 1/8 teaspoon salt plus more, to taste, prior to serving
- pinch pepper plus more, to taste, prior to serving
- 1 Tablespoon fresh parsley optional, chopped
Instructions
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Add oil and butter to a large skillet, and heat on medium heat until butter melts.
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Add mushrooms, and cook about 10 minutes, stirring a couple times to make sure even cooking.
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Add salt and pepper, and stir to combine.
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Reduce heat to low and simmer about 2 to 3 more minutes, until mushrooms are tender.
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Add garlic and Worcestershire, and cook 1 minute more.
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Remove from heat, and add parsley (optional).
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Serve immediately. Great as a side dish or topping over chicken, steak, fish, etc.
Recipe Notes
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
Don't add the salt until the mushrooms have already gotten some color on them (as outlined in the timing in the recipe).
Adding the garlic toward the end helps to avoid burning.
Heads up: most Worcestershire is not vegetarian/ vegan. If you are making this for an herbivore, you can use a vegetarian option. Or if you dislike Worcestershire, you can leave it out. I think it gives it fantastic flavor, though!
I am using Annie's Organic brand, which happens to be vegan/ vegetarian. Lea and Perrins is also great, but not vegetarian/ vegan. Not sponsored, those are just my favorite ones!
A few other options to add in:
- Splash of wine ( 1 to 2 Tablespoons will do the trick). Add it with the garlic, and allow it to reduce.
- A tablespoon of Teriyaki sauce
- Splash of balsamic vinegar (about 1 Tablespoon) - add this at the end with the garlic.
I would not try all those all at once! Worcestershire is my favorite, and I always keep some on hand. I would recommend experimenting and using any of those three in place of Worcestershire.