Garlic & Herb Sautéed Mushrooms

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Garlic & Herb Sautéed Mushrooms

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An elegant, quick side of caramelized mushrooms tossed with garlic and fresh herbs.

Total time: • Prep: • Cook:

Yield: 4 servings

Introduction

These Garlic & Herb Sautéed Mushrooms are a deceptively simple side that elevates any meal. Quick to cook and full of umami, the mushrooms are seared until richly browned, then finished with bright garlic, fresh herbs and an optional splash of acid for balance. Perfect with steak, roasted chicken, tossed into pasta, or piled on toast.

Ingredients

  • 1 lb (450 g) mushrooms (cremini, button, or shiitake), sliced evenly
  • 2 tbsp olive oil or unsalted butter (or 1 tbsp each)
  • 3 cloves garlic, minced
  • 1 tbsp fresh parsley, chopped (or 1 tsp dried thyme/rosemary)
  • Salt and freshly ground black pepper, to taste
  • Optional: 1 tsp lemon juice or 1 tsp balsamic vinegar to finish
  • Optional: 2 tbsp grated Parmesan for serving

Instructions

  1. Prep the mushrooms: Quickly wipe mushrooms with a damp cloth or rinse and pat dry. Slice evenly so pieces cook uniformly.
  2. Heat the pan: Warm a large skillet over medium-high heat until hot. Add oil and/or butter and swirl to coat.
  3. Sear the mushrooms: Add mushrooms in a single layer (do not overcrowd). Let them cook undisturbed 3–4 minutes to develop browning.
  4. Finish browning: Stir and continue to cook 3–5 more minutes, until browned and most liquid has evaporated.
  5. Add garlic and herbs: Lower heat to medium and add minced garlic. Sauté 30–60 seconds until fragrant, then stir in herbs, salt and pepper.
  6. Brighten and finish: Optional—add a splash of lemon juice or balsamic to deglaze the pan and lift flavors. Remove from heat and, if desired, stir in Parmesan and a small knob of butter for shine.
  7. Serve: Transfer to a warm dish and serve immediately.

Troubleshooting & Tips for Perfect Results

  • Mushrooms steaming instead of browning: The pan is too crowded or not hot enough. Work in batches and ensure the skillet is hot before adding mushrooms.
  • Garlic burns quickly: Add garlic after the mushrooms have browned and reduce heat to medium — garlic cooks fast and turns bitter if overdone.
  • Too watery: Cook a bit longer to evaporate excess moisture or increase heat slightly while stirring frequently.
  • Uneven color: Slice mushrooms uniformly; different sizes cook at different rates.

Serving Suggestions

  • Serve alongside grilled steak or roasted chicken.
  • Pile over creamy polenta, mashed potatoes, or buttered pasta.
  • Spoon onto toasted sourdough or crostini and finish with Parmesan and microgreens.
  • Stir into risotto, omelets, or grain bowls for extra depth.

Storage & Make-Ahead

Refrigerate: Store cooled mushrooms in an airtight container for up to 3 days.
Reheat: Gently reheat in a skillet over medium heat (avoid the microwave to preserve texture); add a splash of stock or water if they seem dry.
Make-ahead: Sauté mushrooms fully, cool, and refrigerate; reheat and finish with fresh herbs and lemon before serving.


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