What you’ll need to make this recipe
- Button mushrooms
- Cremini mushrooms
- Olive oil
- Parsley
- Rosemary
- Thyme
- Whole garlic clove
- Garlic powder
- Onion power
- Green onion/scallion
- Chives
- Mushroom or vegetable stock
- Sea salt or seasoning salt
- Ground black pepper
Fun Fact
The History of Button and Cremini Mushrooms
Button mushroom and cremini mushroom–Agaricus bisporus A.bisporus
Major cultivation of button mushrooms started in Europe during the 17th century. They are the most popular variety that is consumed worldwide and these nutrient rich fungi are available to enjoy year round. Cremini and button mushrooms are relatives from the Agaricaceae family. The button mushroom is the youngest member followed by the cremini.
The hearty texture of mushrooms are an ideal meat/poultry free alternative to countless dishes. Add them to a stir–fry, risotto, quiche or pizza, tagine, stock, soup and more.
Put a smile on your face every time you include mushrooms in your recipes. This superfood may aid in better hydration for your skin. Better yet, they are abundant in vitamins which promote strengthened immune function and bone health.
For more information on the History of Mushrooms
Print
Quick and Easy Sautéed Mushrooms with Herbs and Garlic
- Total Time: 20–25 Minutes
- Yield: 4 Servings 1x
- Diet: Vegetarian
Description
This quick and easy recipe for Sautéed Mushrooms with Herbs and Garlic will enhance your main dishes with fresh flavours of parsley, thyme and rosemary.
Ingredients
- 2 cups–heaping *about 5 large mushrooms (170g) (6oz) button mushrooms *raw, wiped and sliced
- 2 cups–heaping *about 6 medium mushrooms (170g) (6oz) cremini mushrooms *raw, wiped and quartered
- 1–2 teaspoons olive oil *divided
- 1/4 teaspoon dried thyme or 3-4 sprigs ( 1/2–3/4 teaspoon) of fresh thyme
- 1/4 teaspoon dried parsley
- 1/8 teaspoon dried rosemary or 1 small sprig (1–1 1/4 teaspoons) of fresh rosemary
- 1 teaspoon dried chives
- 2 tablespoons green onion/scallion
- 1/4 teaspoon garlic powder and or 1 whole garlic clove *peeled
- 1/4 teaspoon onion powder
- 1/4 teaspoon sea salt and or seasoning salt
- 2 tablespoons mushroom or vegetable stock
- 1/8 teaspoon ground black pepper
Instructions
- Start by preheating a large pan on the stove with a medium–low setting.
*The best practice for taking care of your pots and pans is to start off with the temperature at a low setting on the stove. Gradually increase the heat every couple of minutes until the necessary temperature you want is achieved. This small step reduces warping with your pots and pans. I usually continue with my food prep while the pot or pan is preheating. If you place your pot or pan on the stove and set the temperature at a high setting, the likelihood of warping and ruining your pot or pan is great. - While your pan is preheating, wipe and slice 2 heaping cups of raw button mushrooms and place them in a bowl then aside.
- Then wipe and quarter 2 heaping cups of raw cremini mushrooms and put them in the same bowl with the button mushrooms. Set aside.
- Next, increase the temperature on the stove to a medium setting.
- In the meantime, slice and measure 2 tablespoons of green onions/scallions. Place them in a small bowl and set aside.
*I use green onions/scallions in various recipes because this vegetable has a lot going for it. The subtle onion flavour will enhance any recipe that you add to it. They are also healthy and nutritious. Green onions/scallions contain vitamins B2, C and K which aid in supporting the immune system, bone health and the body’s metabolism. They also taste great!
When stored properly, green onions/scallions can stay fresh in the fridge for up to three weeks. You can do this by placing washed green onions/scallions in a veggie container or keep them in a partially sealed reusable bag. Just slice or chop the green onions/scallions as needed then return the unused portion back in the fridge for another recipe. That’s a win, win in my books.
Have you ever passed and ignored green onions/scallions in the produce section of your grocery store? If you have, grab a bunch and give them a try in a savoury recipe. - Next, add the mushrooms, dried parsley, dried rosemary, dried thyme, dried chives, onion powder, whole garlic clove and or garlic powder, seasoning salt, along with the stock and olive oil to the preheated pan. Stir or toss the ingredients to evenly distribute them.
- Then cover the pan with a lid and let the ingredients cook for 5 minutes.
- Next, uncover the pan and increase the temperature on the stove to a medium–high setting.
- Then allow the mushrooms in the pan to sauté for 5 minutes.
*At this point, there may be some liquid in the pan. If you prefer moisture with your dish then proceed to the next step. If you want the mushrooms to be crispier, add 1/4 teaspoon of olive oil to the pan. Toss or stir the mushrooms and let them sauté uncovered for another minute or two. - Next, add a pinch of fresh ground black pepper to the mushrooms.
- Finally, stir and or toss to fully combine.
Serve and Enjoy!!!
Notes
*One vegetable that you should not wash before sautéing is mushrooms. They are made up of about 90% water. They just need a gentle wipe with a damp cloth before sautéing. This will ensure nicely browned mushrooms that remain tender on the inside.
*Please omit or reduce the salt in this recipe if you use a stock with sodium. You can always add more salt, you can’t take it out of your creation.
*When you are adding the ingredients to the pan, start by using 1 teaspoon of olive oil. If the mushrooms that you have are little dry, gradually build on the amount by 1/4 teaspoon of olive oil to the pan while the ingredients are sautéing. Mushrooms are like sponges and will release the oil when they are saturated. In turn, you may end up with oily mushrooms if you add too much olive oil at the beginning of the sautéing process.
3 different ways to use the leftover portion of stock:
1. Add it when making a homemade stock.
2. Use it in your risotto
3. Freeze it. I do this by pouring stock into flexible ice cube trays that have a cover and use as many that are needed for whatever I am cooking.
Last minute answered questions:
Q: Does this recipe work with other varieties of mushroom?
A: Absolutely, use any variety that you have on hand.
Q: How do I add moisture to the sautéed mushrooms if they are too dry?
A: Add 1 teaspoon of stock at a time and sauté the mushrooms until the desired consistency is achieved.
Q: What is the easiest way to store cooked mushrooms?
A: The best way to preserve sautéed mushrooms is in the freezer, so cook extra and you can enjoy this tasty side at a later date. Frozen mushrooms will stay fresh in the freezer for up to 12 months.
Stay tuned for more tasty sides from Jem’s Take
- Prep Time: 10 Minutes
- Cook Time: 10–15 Minutes
- Category: Tasty Sides
Keywords: Sautéed Mushrooms
0 Comments