Sautéed Mushrooms
This recipe will teach you how to cook mushrooms perfectly every time, so your sautéed mushrooms are beautifully browned and deeply flavorful.
Servings: 6 servings
Calories: 84kcal
Ingredients
- 4 tablespoons unsalted butter
- 16 oz washed and sliced baby bella mushrooms
- ½ teaspoon kosher salt more or less to taste
Instructions
- In a large skillet, melt 2 tablespoons of the butter over medium-high heat.
- Add half of the mushrooms to the skillet and toss to coat with the melted butter. Spread the mushrooms into a single layer and sprinkle evenly with ¼ teaspoon salt.
- Cook the mushrooms without stirring, for 5 minutes. Toss and spread into a single layer again, cook an additional 2 to 3 minutes without stirring.
- Toss once more and then spread into a single layer. Cook 2 to 3 minutes more, without stirring..
- Remove from the skillet and repeat with the other half of butter, salt and mushrooms.
- Serve immediately, or use in another recipe.
Notes
- I use Sam’s Club 24 oz baby bella mushrooms so I can have extras later to snack on, or to mix in pasta dishes, or omelettes, serve as a side dish, etc. (Just up the amount of salt and butter and cook in 3 to 4 batches)
- Can use white button mushrooms, cremini, or portabello.
- Use these mushrooms in our chicken pesto pasta, philly cheesesteak, pizza topping, omelets, over steak, burgers and chicken.
- This recipe is successful using either a cast iron skillet or stainless steel skillet. Nonstick should work, too, but have not tested.
Nutrition
Calories: 84kcal | Carbohydrates: 2g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 199mg | Potassium: 243mg | Fiber: 1g | Sugar: 2g | Vitamin A: 233IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 0.4mg
