These sauteed mushrooms are easy and so tasty. Serve sautéed mushrooms as a side dish, appetizer, over steak, in a bap or with a classic plate of chips. I love them when they are soft and sautéed in a little garlic. Also if you want to add a little more heat then slice up a red chili and sauté it for the last few minutes. Sautéed Mushrooms can carry so many flavours when prepared correctly and are far easier to cook than people think. These are also excellent where you have a dish that has no sauce. The mushrooms give that moisture every meal should have.

Sauteed Mushrooms

Soft, delicate mushrooms that when sautéed, can carry so many flavours. Fits well with so many dishes.

4.83 from 39 votes

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Course: Side Dish

Cuisine: French

Keyword: Vegetables

Prep Time: 2

Cook Time: 5

Total Time: 7

Servings: people

Calories: 109kcal

Ingredients

2 tbsp butter 30 ml
1 tbsp vegetable oil 15 ml
1 lb white mushrooms quartered, 450 ml, chestnut
1 small shallot finely chopped
Salt to taste
ground pepper to taste

Instructions

Heat the butter and oil in a skillet over high heat.
Saute the mushrooms, tossing frequently, until they are lightly browned and the liquid is absorbed by the mushrooms and then reappears in the skillet.
Add the shallot, salt, and pepper and saute for 30 seconds.

Notes

I use chestnut mushrooms for their firmness and they carry flavour more than others.

Nutrition

Sauteed Mushrooms