Sautéed Mushrooms

Servings: 4
Prep Time: 10 minutes
Cook Time: 10–12 minutes

Ingredients

• 1 lb (450 g) mushrooms (button, cremini, or mixed), cleaned and sliced

• 2 tablespoons butter

• 1 tablespoon olive oil

• 3 cloves garlic, minced

• ½ teaspoon salt (adjust to taste)

• ¼ teaspoon black pepper

• ½ teaspoon dried thyme or Italian seasoning

• 1 tablespoon soy sauce or Worcestershire sauce (optional, for umami)

• 1 tablespoon lemon juice or balsamic vinegar

• 1–2 tablespoons fresh parsley, chopped

Instructions

1. Prepare mushrooms:
   Wipe mushrooms clean with a damp cloth (avoid washing under water). Slice evenly.

2. Heat the pan:
   Place a large skillet over medium-high heat. Add olive oil and butter; let butter melt and foam.

3. Cook mushrooms:
   Add mushrooms in a single layer. Do not stir for 2–3 minutes—this helps them brown instead of steam.

4. Stir & season:
   Stir mushrooms and cook another 3–4 minutes until golden and moisture evaporates.

5. Add garlic & herbs:
   Reduce heat to medium. Add garlic, thyme, salt, and pepper. Sauté 30–40 seconds until fragrant.

6. Boost flavor:
   Stir in soy sauce (or Worcestershire) and lemon juice/balsamic vinegar.

7. Finish & serve:
   Remove from heat, sprinkle with parsley, and serve hot.

Tips for Best Results

• Don’t overcrowd the pan—cook in batches if needed

• High heat = better browning

• Butter + oil prevents burning while adding flavor

Variations

• Creamy: Add 2–3 tbsp cream at the end

• Garlic butter: Increase butter to 3 tbsp

• Spicy: Add chili flakes

• Vegan: Use olive oil only

Serving Ideas

• On steak or chicken

• With pasta or rice

• As a side dish or toast topping