Description
Tender, savory sautéed mushrooms cooked with garlic, butter, and a splash of broth for rich flavor. A quick and versatile side dish perfect for any meal.
Ingredients
- 1 lb mushrooms (cremini, shiitake, portobello, oyster, etc.; sliced)
- 2 tbsp olive oil (divided)
- 1/2 tsp sea salt (to taste)
- 1/4 tsp black pepper (to taste)
- 2 tbsp unsalted butter
- 2 cloves garlic (minced)
- 1/4 cup chicken broth, reduced sodium (or vegetable broth for vegetarian)
Instructions
- Wipe the mushrooms using a damp paper towel or rinse quickly and pat dry thoroughly.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat for 1–2 minutes until shimmering.
- Add half of the mushrooms in a single layer. Sauté for 4–5 minutes, flipping ერთხელ, until browned and liquid evaporates.
- Push the cooked mushrooms to the sides of the pan.
- Add the remaining tablespoon of oil and the rest of the mushrooms to the center. Sauté for another 4–5 minutes until browned and liquid evaporates.
- Season with salt and pepper, then stir all mushrooms together.
- Reduce heat to medium-low. Create a well in the center, add butter, and let it melt. Add garlic and sauté for about 1 minute until fragrant, then mix with mushrooms and cook 1–2 minutes more.
- Add broth, scrape the pan, and simmer for 2–3 minutes until the liquid reduces and coats the mushrooms.
Notes
- Use vegetable broth instead of chicken broth to make the dish vegetarian.
- Avoid overcrowding the pan to ensure mushrooms brown properly.
- Adjust salt and pepper to taste.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Great as a side dish or topping for steak, chicken, or pasta.
- Prep Time: 5 minutes
- Cook Time: 14 minutes
- Category: Side Dish
- Method: Saute
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120 kcal
- Sugar: 2 g
- Sodium: 220 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 10 mg
