Add Sautéed Mushrooms to your go-to side dish or meat list. They cook quickly, taste delicious, and have a total gourmet restaurant vibe that will make you feel fancy when you serve them.
Pair them with Air Fryer Baked Potatoes for a classy meal at home, or make them for a fast side any night of the week.
Mushrooms are great for you and they are full of vitamins. I love them and cook with mushrooms a lot. Read more about the health benefits of mushrooms.
How to select mushrooms
Look for mushrooms that are firm, plump, and most importantly, free from blemishes and bruises. There should be no visible moisture on the outside. Stems should be firm with a uniform color.
How to Store Mushrooms
Store mushrooms in their original package or a paper bag in the refrigerator for up to 1 week. Storing mushrooms in a plastic bag causes them to deteriorate quickly.
Should I wash mushrooms to clean? Do no rinse mushrooms caps or stems with water! Mushrooms are like sponges and will absorb liquid quickly. Instead, just use a damp paper towel to remove excess dirt.
The trick to cooking these Sautéed Mushrooms is to avoid steaming the mushrooms as you cook them – too much steam during the cooking will give the mushrooms a rubbery texture. Quick cooking over a very hot burner in a large pan, so the mushrooms are not overcrowded as they cook, will give you the best results. You’ll have perfectly Sautéed Mushrooms that are moist and tender to the bite.
If you try this recipe and like it, please leave your feedback in the comment section below, and don’t forget to rate it! Please also share it with your friends and family.
More Mushroom Recipes you will Enjoy!
Chicken Stuffed Mushrooms
Mushroom and Zucchini Sauté
Air Fryer Stuffed Portobello Mushrooms
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Sautéed Mushrooms
Ingredients
- 1 ½ tablespoons olive oil
- 16 ounces mixed fresh mushrooms (such as oyster, hen-of-the-woods, beech, cremini, and shiitake) (cut into bite-size pieces)
- ⅓ cup onion (chopped)
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and black pepper to taste
- Fresh chives for garnish (chopped)
Instructions
- Heat a large skillet and add olive oil to skillet. Stir in mushrooms, onions, and salt and cook for about 2 minutes.
- Add thyme and rosemary. Cook, stirring occasionally, until all liquid is evaporated and mushrooms are browned and tender, about 8 minutes. Remove from heat. Season with salt and pepper to taste.
- Garnish with chives and serve while warm.