Easy Sauteed Mushrooms Recipe
This recipe is sort of the “choose your own adventure” variety. You can choose what flavors you use by switching up the herbs and liquids to create a totally different dish. Experiment! This one’s hard to mess up. A few ideas:
Asian/Chinese flavors: tamari (or soy sauce) plus rice vinegar, basil, maybe a dash of red pepper flakes
Italian flavors: basalmic vinegar with rosemary
Thai flavors: coconut milk, basil
Super savory: red wine with thyme
You get the idea! Let me know what combination you come up with.
Easy Sauteed Mushrooms
this recipe is paleo, vegetarian, and vegan
3 tbsp olive oil
about a pound of mushrooms, cleaned, trimmed and sliced
1 teaspoon minced garlic
a splash of your liquid of choice (white white, red wine, water, juice, I used a nice champagne vinegar)
1/4 cup chopped herbs of your choice (parsley always works, I used a mixture of thyme, oregano, and basil)
How to make it
- Heat olive oil in a skillet over medium-high heat. Add the mushrooms and saute until tender and browned, stirring occasionally – 8-10 minutes or so.
- Add the liquid and let it bubble for a minute or so. Then turn the heat down to medium-low and add the garlic and herbs. Cook for 1-2 minutes until the garlic becomes fragrant.
- Remove from the heat and serve immediately, at room temperature, or cold.