Sautéed Mushrooms (the BEST method!)

Sautéed Mushrooms (the BEST method!)

from rachelcooks.com
15 min
6 servings

Golden brown sautéed mushrooms swimming in a silky garlic butter sauce - these are mushroom perfection. I'll show you how!

Ingredients

  • 1 tablespoon olive oil
  • 16 ounces white, cremini, or baby bella mushrooms, washed and cut in half ((quartered if very large))
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 3 tablespoons unsalted butter ((see note))
  • ½ to 1 tablespoon minced garlic, to taste (2-4 medium-sized cloves)
  • 1 tablespoon chopped fresh parsley

Directions

  1. 1

    In a large sauté pan (large enough so that mushrooms will fit in a single layer), heat olive oil over medium-high heat. When pan is hot, add mushrooms and season with salt and pepper. Quickly toss to coat mushrooms with the oil and then spread them into a single layer.

  2. 2

    Cook for four minutes on medium-high heat without stirring. Stir once, trying to flip to brown both sides; cook for 2 more minutes without stirring.

  3. 3

    Reduce heat to medium-low and add butter and garlic. Cook for 3-4 more minutes, stirring frequently, until mushrooms are fully cooked, butter is melted, and garlic is fragrant.

  4. 4

    Remove from heat, stir in parsley and serve immediately.