Struggle to find an easy dinner side dish that tastes restaurant-quality and will leave you – and your family – TRULY impressed?? Well the struggle is OVER, my friend, because these sautéed mushrooms are all of those things and more… simple yet gourmet, and truly mouth-watering. They might even turn all the mushroom-haters out there into mushroom-CRAVERS!!!! I just made myself laugh with that line but for real. And the best part: you can have them on the table in 10 minutes flat!
But before I share the recipe, I just want you to know that I’ve PERFECTED it! Not joking, I’ve been working on it for ohhhh – all of quarantine, so 4 months – and this last time I made them was definitely THE BEST.
Ok, here are the deets:
THE MOST DELICIOUS SAUTEED MUSHROOMS YOU CAN MAKE IN 10 MINUTES FLAT!
Equipment
- large stovetop pan
Ingredients
- 8 oz sliced white mushrooms
- 2 tbsp olive oil
- 2 tbsp butter I used truffle butter by the brand Fresh Churned but this is not necessary.
- 1/8 cup white wine
- 1 tsp garlic
- 2-3 pinches fresh cilantro
- salt and pepper to taste I use pink Himalayan salt and always more than I think is necessary!
Instructions
- Add oil + butter to a large non-stick pan, then turn on the stove to medium-high heat.
- Once the butter melts, quickly add the mushrooms. The pan should not be overcrowded. Let them cook for 4 minutes… do not touch them!
- After 4 minutes {or until crispy and brown}, toss the mushrooms around and as best as you can, flip them over! Let cook for another 4 minutes until crispy and brown on the other side.
- Add white wine to deglaze.
- About 45 seconds to a minute after adding the wine, stir in garlic, and then a minute after that stir in the chopped fresh cilantro. Then add salt and pepper to taste. Add in more salt than you find necessary. It brings out all the flavors even more!
So there you have it! They’re crazy easy, right?! And quick! And yummy! What could be better?!
But before I go, I should mention three things that I’ve realized over the past 4 months. When it comes to making sautéed mushrooms, you MUST remember these rule of thumbs…
- Make sure the pan is NOT overcrowded.
- Don’t keep stirring. You have to let them be for the 4 minutes on each side without touching them or you won’t garner that perfect crispy texture!
- The combination of butter + oil makes all the difference in the world. You can’t just use one. You HAVE to use both for the best flavor profile. Trust me!
If you decide to make these sautéed shrooms, tag me on your socials! I’m @danaivy on Instagram and if you don’t follow me there already, please do for all the mom tips + tricks!
Please PIN this post so you have it saved for the future! Feel free to also email it to yourself or to your friends and fam! You can easily do both of these things using the pink buttons directly below this post! Xox
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