Golden Brown Sauteed Mushrooms
Learn a simple method to make golden brown sauteed mushrooms in less than 15 minutes. Portobello and button mushrooms blend to create the perfect steakhouse side recipe for beef.
Servings 4
Ingredients
- 1 T olive oil
- 1 T butter divided
- ½ shallot optional, minced
- 8 oz button mushrooms cleaned
- 8 oz portobello mushrooms cleaned
- 1 tsp salt more to taste
- 1 tsp pepper
- 3 cloves garlic minced
- fresh chopped parsley if desired for garnish
- 1 T fresh thyme
- splash white wine or vinegar
Instructions
- Wipe each mushroom clean with a damp paper towel. Thickly slice them into quarters (larger mushrooms) or thirds (smaller).
- To a straight sided skillet with a lid, heat the olive oil and butter over medium-high heat, until melted and shimmering. Add in the shallot and sliced mushrooms and quickly stir so the mushrooms are coated with the butter and oil. Season with salt and pepper and cover with the lid.1 T olive oil, 1 T butter , 8 oz portobello mushrooms
- Cook for about 5 minutes until the water from the mushrooms is released. Remove the lid and continue to cook until any water in the pan evaporates (this will take about 5 more minutes).
- Remove the mushrooms from the pan to a paper towel lined plate (just in case) and set aside.
- Sprinkle in the fresh herbs if using and saute another 2-3 minutes or so until you're left with beautiful golden mushrooms. Add a splash of wine or vinegar to finish and a little more butter, if you like.
