This Garlic Sauteed Mushrooms recipe makes a decadent side dish. The Mushrooms are sauteed in oil with garlic, onion, seasoning, and herbs and it results in a meaty and rich side dish.
Sauteed Mushrooms
This garlic sauteed mushroom recipe is a super-easy one-pot meal, rich in flavor and straightforward, and they are a suitable replacement for meat in soups, stews, or stir-fries.
As a kid, my grandma always brought us fresh mushrooms whenever she comes to visit us in the city, and my mum made Mushrooms with spinach with it. It was so good that we never had enough of it. This is how I developed my love for mushrooms.
This mushroom recipe is quite a straightforward one. It’s hard to overcook them because they have a strong internal structure. However, it can still be overcooked if we are not careful, and this will cause the mushrooms to lose moisture and become shriveled. It is, therefore, advisable to keep an eye on it during the cooking process.
All you have to do is to saute the mushrooms in a little bit of oil. Leave them to release their juice, and let them simmer in the juice. The Mushrooms will shrink, become tender, and deeply browned. Add the soy sauce, and oil, season with salt and pepper, and serve!
How to Make Garlic Sauteed Mushrooms
This mushroom recipe is quite a straightforward one. It’s hard to overcook them because they have a strong internal structure. However, it can still be overcooked if we are not careful, and this will cause the mushrooms to lose moisture and become shriveled. It is, therefore, advisable to keep an eye on it during the cooking process.
Remove the woody stems of the portobello and shiitake
The tender stems of the white button cremini can either be trimmed and cooked together with the cap or simply cook them as is.
Try to slice the mushroom as equally as possible to ensure even sauteing.
When the Mushroom gets inside the oil, it will absorb the Oil and seem like it’s about to burn. Don’t fret. Just leave it to cook. It will sweat after a few minutes.
Adding melted butter is optional, but it does give the mushrooms an extra layer of flavor.
What type of Mushroom can I use for this recipe?
Choose mushrooms that are meatier like Shiitakes, cremini, the white button mushroom, or portobello.
Look out for mushrooms with large whole intact caps and minimal stems.
I love to eat mushrooms in different ways:
They can be used as topping for all types of steak.
