Sautéed Mushrooms have an amazing flavor and make an excellent side dish
- 1 pound portobello mushrooms
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 2 cloves garlic chopped
- 1-2 sprig fresh thyme
- Ground Black Pepper
- Crush Red Pepper
- Pinch of salt
- Additional fresh thyme for garnish optional
Clean mushrooms by given them a quick rinse under running water. Gently wipe them with a paper towel and set them aside.
Add butter and oil to a pan and heat over medium-high heat.
Add chopped garlic, mushrooms, thyme leaves to the pan and toss.
Season with black pepper, a pinch of salt, and crushed red pepper, and stir to mix.
Continue cooking an additional 3-4 minutes, occasionally stirring until cooked.
Season with additional salt and pepper to taste, optional
- Use olive oil or grapeseed oil to sauté the mushrooms.
- Use portobello or white mushrooms
- Add unsalted butter and only a little bit of salt gradually. Be careful not to make the mushroom too salty.
- Use as much crushed red pepper you need as long as you can take the heat. Don't like heat, don't add the pepper.
- Make sure you use fresh garlic, taste better than powdered garlic.
- Don't want the mushrooms to make a sauce, increase the heat, and do not over mix the mushroom mixture.
- This mushroom recipe keeps well in the refrigerator for up to 3 days. The cooked mushrooms will not keep well in the freezer. Best to enjoy them right away.
- Enjoy with white rice or any other grains.
- Also, enjoy with crusty bread.
Calories: 83kcalCarbohydrates: 5gProtein: 3gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 8mgSodium: 11mgPotassium: 421mgFiber: 2gSugar: 3gVitamin A: 99IUVitamin C: 1mgCalcium: 8mgIron: 1mg
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.