Sautéed mushrooms

Learn how to make sautéed mushrooms with garlic in less than 10 minutes using a few staple ingredients. Watch the video below to see how I make it in my kitchen!

Course Appetizer

Cuisine American

Prep Time 1

Cook Time 5

Total Time 6

Servings servings

Calories 70kcal

Author Arman Liew

Ingredients

1/2 pound mushrooms sliced
1 tablespoon butter
1 tablespoon olive oil
1 clove garlic minced
1/2 teaspoon salt
1/4 teaspoon pepper

Instructions

Add the butter and olive oil to a large non-stick skillet or pan over medium heat.
Once hot, add the garlic, then the mushrooms, salt, and pepper, and saute for 7-8 minutes or until most of the liquid is absorbed.
Remove the mushrooms from the pan and sprinkle with chopped parsley.

Video

Notes

TO STORE: Let the mushrooms cool completely, then place them in an airtight container in the refrigerator for 4-5 days.

TO FREEZE: Transfer the mushrooms to a freezer bag, remove as much air as possible, and freeze them for up to 3 months. Thaw frozen mushrooms in the fridge.

TO REHEAT: Reheat them in a heated pan over medium heat. Add a drizzle of oil, and stir them often until warm.

Variations

Use other types of mushrooms. I had equal luck using cremini mushrooms (AKA baby bella mushrooms). If they’re in season, you can even use shiitake mushrooms or oyster mushrooms!

Add fresh herbs. Add a sprig of fresh rosemary or fresh thyme to the melted butter to infuse more flavor.

Enhance the flavor. Add 1 tablespoon of soy sauce, balsamic vinegar, or Worcestershire sauce to elevate the flavor.

Nutrition