Sauteed Mushrooms

Sauteed mushrooms are a steakhouse style side dish that pair well with steak, chicken, burgers, and more. Ready in minutes, these mushrooms are an instant meal upgrade.

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I absolutely love mushrooms.

They are my go to on pizza and I love them in pasta and on my burgers.

And while I love them raw, I love them just as much cooked.

They take on the flavors of everything they cook with so you have the opportunity to add so much yum to your dishes with just a few easy ingredients.

Plus they are versatile.

I’d use these on burgers, pastas, to top pizzas, with steak, on chicken, and to be honest, I stole quite a few of these while I was taking the pictures.

Ingredients and Kitchen Supplies

To make sauteed mushrooms, you will need:

• Mushrooms – You can use any variety you like, but mini portabella or white mushrooms work well. And if you really want to fast track the meal, use pre-sliced mushrooms.
• Butter – You could also use olive oil, but butter gives the mushrooms a richer flavor.
• Garlic – You will want to use 2 to 4 (or more) cloves of garlic, crushed or minced.
• White Wine – You can skip this if you prefer, but it adds a subtle flavor to the mushrooms.
• Balsamic Vinegar – This gives the sauteed mushrooms a bit of tangy sweetness and darkens their final color.
• Salt and Pepper – You will want to add these to your preference level. You can also omit them altogether.

Kitchen supplies you want to get out include:

• small to medium skillet
• cutting board
• knife
• garlic press
• spatula

How to Make Sauteed Mushrooms

1. Prepare the mushrooms and garlic.

Wash the mushroom thoroughly and pat dry.

Slice the mushrooms into roughly similar sized slices.

Peel the garlic and mince or crush the cloves.

2. Saute the butter and garlic.

Heat your skillet over medium heat.

Melt the butter and add in the crushed garlic, sauteeing by itself for about 1 to 2 minutes or until it starts to become fragrant.

3. Saute the mushrooms and serve.

Add in the mushrooms, white wine, balsamic vinegar, and salt and pepper.

Stir frequently and cook for about 5 to 10 minutes or until the mushrooms have shrunk in size and have a dark brown gravy in the pan.

Remove from heat and serve over top of burgers, chicken, steak, or other meal.

Serving

You can eat sauteed mushrooms on their own if you like, but they really shine as a topping for other dishes.

Some serving suggestions include:

• on top of simple burgers
• over grilled steak or chicken
• along side other veggies
• on top of grilled egg plant or zucchini

Storing

You can make sauteed mushrooms ahead of your meal if you like.

To store, place in an air tight container and place it in the fridge for up to 3 days.

You can also freeze it if you like, following the same steps, but placing in the freezer for up to 6 months.

To reheat, thaw frozen mushrooms and either microwave for a few seconds or gently reheat in a skillet over medium low heat until warmed through.

Tips and Tricks

• To save time, you can use precut mushrooms that you can find at many grocery stores.
• You can add different seasonings to better match the meal you are serving the mushrooms with, such as some chili powder for use on top of southwestern burgers.
• Want to take out the tang and sweetness? Skip the balsamic vinegar.
• If you plan to serve these with steak or burgers, I highly recommend using red wine instead of white.
• You can add some heat and spice to the mushrooms using red pepper flakes.

Did you make this? Let me know!

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