Perfect Sautéed Mushrooms Recipe
The best way to cook mushrooms in a skillet or saute pan for a simple Buddha Bowl add in. Cook with herbs or minced garlic, shallots or onions.
- 16 ounces fresh mushrooms
- 1 teaspoon cooking oil
- 2 tablespoons butter
- 2 tablespoons minced shallot or onion
- 1 cloves garlic finely minced
- minced fresh herbs
- salt and freshly ground black pepper
Slice the mushrooms and give them a good rinse to clean. Do not dry the mushrooms, let some water cling to the slices.
In the largest skillet, saute pan or wok that you have, turn the heat to high. When very hot hot, add the damp mushrooms and cook. Spread out the mushrooms and cook for 5 minutes, until the mushrooms are sizzling in the pan and the water is cooking off.
Add in the cooking oil and continue to let the mushrooms cook and brown, about 3 minutes. Move the mushrooms to the outside of the pan, making room in the middle.
Turn heat to medium, and let the pan cool down for a bit. To the middle, add in the butter, then the shallots, garlic and fresh herbs. Cook until fragrant, about 30 seconds. Mix the aromatics in with the mushrooms. Cook for 3 minutes, season with salt and pepper.
Calories: 89kcalCarbohydrates: 5gProtein: 4gFat: 7gSaturated Fat: 4gCholesterol: 15mgSodium: 56mgPotassium: 377mgFiber: 1gSugar: 3gVitamin A: 175IUVitamin C: 3mgCalcium: 3mgIron: 1mg