Perfect Sautéed Mushrooms
This easy to follow recipe will show you how to create perfect sautéed mushrooms with minimal effort. Sautéed mushrooms are carb-free and sugar-free. When done right, they are the perfect complement to many main dishes.
Equipment
- Knife
- Cutting Board
- Frying Pan, with Lid
- Stove Top
Ingredients
- 300 Grams Mushrooms (9 oz)
- 1 Pinch Salt
- 1 Tablespoon Butter or Extra Virgin Olive Oil
- 1 Clove Garlic (minced)
Instructions
- Wash your mushrooms under running water.
- Cut them into slices or chunks, however you prefer them.
- Put them into a large skillet or flying pan. Don’t worry if the pan is overcrowded. The mushrooms will cook down as the water evaporates.
- Add a pinch of salt, and put on a lid on the pan.
- Cook over high heat for about 5 minutes.
- Remove the lid. The mushrooms should have shriveled up and cooking in a pool of their own juice.
- Keep cooking and stirring occasionally, until about 75% of the liquid has evaporated. About another 5 minutes.
- Add some butter or olive oil for sautéing. About 1 tablespoon should be enough, but add more if needed.
- Lower the heat and continue to stir the mushrooms so they don’t burn.
- Cook until all the liquid is gone.
- Add the minced garlic and cook until lightly brown and fragment. About 2 minutes.
- Remove from the heat.
Notes
If any bits of mushroom or garlic stick to the pan and start burning, add a splash of water to deglaze. If you have a wooden spoon, use that to scraping off the brown bits sticking.
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