Description
Golden sautéed mushrooms cooked in garlic butter and a light broth for a rich yet balanced flavor. This quick side dish pairs well with a wide range of meals.
Ingredients
- 1 lb mushrooms, sliced (cremini, shiitake, portobello, or oyster)
- 2 tbsp olive oil, divided
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1/4 cup reduced-sodium chicken broth or vegetable broth
Instructions
- Clean mushrooms with a damp paper towel or rinse briefly and pat very dry.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
- Add half the mushrooms in a single layer and cook for 4 to 5 minutes, flipping once, until browned and liquid evaporates.
- Push mushrooms to the side, add remaining oil and mushrooms, and cook another 4 to 5 minutes until browned.
- Season with salt and black pepper, then stir to combine.
- Reduce heat to medium-low, add butter to the center, and once melted add garlic. Cook for about 1 minute until fragrant.
- Stir garlic butter into mushrooms and cook 1 to 2 minutes until absorbed.
- Add broth, scrape the pan, and simmer 2 to 3 minutes until reduced and coating the mushrooms.
Notes
- Use vegetable broth for a vegetarian version.
- Add fresh herbs like thyme, rosemary, or parsley for extra flavor.
- A splash of cream can be added for a richer sauce.
- Store leftovers in the refrigerator for up to 4 days.
- Reheat in a skillet with a splash of broth if needed.
- Cook mushrooms in batches to avoid excess moisture.
- Prep Time: 5 minutes
- Cook Time: 14 minutes
- Category: Side Dish
- Method: Sauté
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 160 kcal
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 15 mg
