Sautéed Mushrooms (fail-proof method!)
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
½ to 1 tablespoon
minced garlic, to taste (2–4 medium-sized cloves)
1 tablespoon
chopped fresh parsley
Instructions
1
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
Cook for four minutes on medium-high heat without stirring. This is the secret - DO NOT STIR, LET ONE SIDE BROWN.
3
Stir once, trying to flip to brown both sides; cook for 2 more minutes without stirring.
4
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.
5
Remove from heat, stir in parsley and serve immediately.
Notes
Nutrition Facts
(per serving)
Calories:
207.5 calories
Servings:
4 servings
Carbohydrates:
10 g
Fat:
16 g
Fiber:
2 g
Protein:
2.5 g
Sugar:
0 g
Meal Effort
Preparation:
5 minutes
Cook:
5 minutes
Total:
12 minutes