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Mushroom Sauté

Servings: four as a side dish.


  • 1 Tbs. olive oil
  • 1 Tbs. unsalted butter
  • 1 lb. mixed fresh mushrooms (I like to use 4 oz. shiitakes and 6 oz. each cremini and white mushrooms), washed, trimmed, and sliced 1/4 inch thick, to yield 5-1/2 to 6 cups
  • 2 cloves garlic, minced
  • 1/2 tsp. kosher salt
  • 2 Tbs. chopped fresh flat-leaf parsley
  • Freshly ground black pepper
  • 2 to 3 Tbs. heavy cream, broth, or lemon juice (optional)
  • Additional chopped herbs, such as thyme, sage, and/or chives (optional)

Nutritional Information

  • Nutritional Sample Size based on four servings
  • Calories (kcal) : 130
  • Fat Calories (kcal): 110
  • Fat (g): 12
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 25
  • Sodium (mg): 300
  • Carbohydrates (g): 5
  • Fiber (g): 0
  • Protein (g): 2


  • Heat the oil and butter in a 12-inch sauté pan or skillet over medium heat until the butter foams. Add the mushrooms and garlic. Like sponges, the mushrooms will immediately absorb all the fat in the pan. Sprinkle with the salt and stir with a wooden spoon until the mushrooms start to release their moisture and begin to shrink, 2 to 3 minutes. Increase the heat to medium high so that you hear a steady sizzle; stir occasionally. In about 5 minutes, when the liquid evaporates and the mushrooms start to brown, give just an occasional sweep with the spoon (about once a minute) to allow the mushrooms to brown nicely, cooking them another 2 to 4 minutes. Resist the inclination to stir too often. Turn off the heat and toss the mushrooms with the parsley and pepper to taste, adding more salt if needed. If serving as a side dish, stir in a few tablespoons cream, broth, or lemon juice to moisten the mushrooms and to deglaze the pan, scraping the browned bits off the bottom of the pan into the mushroom mixture. Add other herbs if you like. 


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Reviews (7 reviews)

  • MoniK | 01/07/2018

    We used Hen of the Woods mushrooms with a bit of thyme. Finished w/2T of cream. We served the mushroom sauté over a beautiful steak. This recipe is so easy & super flavorful.

  • Bobajob | 12/15/2017

    Occasionally I watch BBQ pit boys since I like the music and their relaxed attitude toward life. However, I fear they don't actually like the taste of real meat unadulterated by seasoning. You know, the rub, the mop crickey! I on the otherhand cook beef for what it is, lamb for what it is, chicken for what it is, rabbit for what it is, the list goes on! I think by now you know I appreciate meat from what it is and not what we fools think we can make of it.
    Really how much money have you got stuff up what is already good!

    Cheers Bobajob

  • Bobajob | 12/15/2017

    When I was a small child we were poor, my father worked on the shire and had an imitation crocodile skin bag he would take to work with him lovingly packed for the day by Mum. At some times of the year us kids would wait in anticipation for Dads arrival home since we knew he would have a bag stuffed with fresh field mushrooms.
    Dad would tip out the bag onto the kitchen table, our eyes were full of tears of joy. Peel those and pan fry them in the morning, he would say, and cut most of the pith off or you will get a belly ache! Ha ha Mushrooms pan fried in real butter with salt on fire toast for brekky, can't get any better than that!

    Cheers Bobajob

  • Stasia | 06/25/2013

    As a somewhat seasoned cook, I've served sauteed mushrooms many times, improvising without a referring to a recipe. Not surprisingly, results varied. This technique proved wonderful, resulting in well-seasoned and beautifully browned mushrooms. I had only white button mushrooms, so used 1 lb. of those. Too lazy to go back out to the garden, so omitted optional herbs. Served with Beef Tenderloin roast, so decided to deglaze the pan with Marsala. Delicious! In hindsight, balsamic vinegar might have been better, providing a slightly more acidic bite. Might try that or lemon juice next time.

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