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Easy Side Dish: The Best Sautéed Mushrooms Recipe

The Best Sauteed Mushrooms Recipe | Umami Girl

I joked on Twitter a while back that although the Umami Girl recipe index has lots of categories, it really only needs two: HAZ MUSHROOMS and DESSERTS. It’s funny ’cause it’s true, people. Still, somehow the simplest, most mushroomy dish of all — a good old sautéed mushrooms recipe, cooked to perfection with a few simple tactics — made it nine years without an appearance.

That changes now. 🙂 

The Best Sauteed Mushrooms Recipe | Umami Girl

Last week I posted our favorite London brunch from Carluccio’s — Eggs Florentine. Every Saturday I ordered mine with a side of the best sautéed mushrooms. This is the version of that bliss that I like to make at home.

A Few Tips for the Best Sautéed Mushrooms

Choose a mix of flavorful, low-moisture mushrooms. My favorite mix is cremini (baby bella), shiitake and oyster mushrooms.

Use a cast-iron pan if you have one. Cast iron retains heat beautifully and evenly, making it easy to brown mushrooms on the outside while keeping them nice and tender on the inside.

Use really good butter. Kerrygold salted butter is my favorite. (Not sponsored — just fangirling.)

Don’t shy away from the salt.

That’s it! Have fun. Talk to you soon.

Carolyn

The Best Sautéed Mushrooms Recipe

Preparation 00:10 Cook Time 00:10 Total Time 0:20
Serves 4     adjust servings

Simple and simply fabulous, this favorite two-ingredient side dish is a no-brainer. For best results, use a 12-inch cast iron skillet.

Ingredients

  • 1 pound mixed mushrooms (baby bella/cremini, oyster and shiitake mushrooms work well)
  • 4 tablespoons good salted butter (see note)
  • Fine sea salt and freshly ground black pepper
  • Minced flat-leaf parsley to garnish, optional

Instructions

Preheat a 12-inch cast iron skillet on the stovetop for five minutes over high heat. Meanwhile, wipe any dirt off the mushrooms with a paper towel. Remove stems from shiitakes and oyster mushrooms and trim a slice of the stem end off the baby bellas. Slice baby bellas and shiitakes about 1/4-inch thick and cut oyster mushrooms into small bite-sized pieces.

Add butter to pan. When melted and bubbly, add mushrooms and toss to coat. Cook, stirring only occasionally, for about 10 minutes, until well browned in plenty of spots. Stir in salt and pepper to taste and garnish with parsley if you like.

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WELCOME TO UMAMI GIRL!

Hi there, I'm Carolyn, and I'm delighted you're here. I'm a NYC-area food, travel, yoga, coffee, wine, running, music making and book obsessive with a great family and a love for sharing it all with you. Grab a drink and come on in. Learn more.

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