The Best Sautéed Mushrooms Recipe
Simple and simply fabulous, this favorite side dish is a no-brainer. For best results, use a 12-inch cast iron skillet.
Calories: 128kcal
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 and, if you like (and your mushrooms are whole), rinse under running water and spin dry. 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 ¼-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.
Notes
Serve with virtually anything, but especially Eggs Florentine, Carluccio's London Style.
Nutrition
Calories: 128kcal | Carbohydrates: 5.1g | Protein: 3.1g | Fat: 11.7g | Fiber: 0.8g