Sautéed Mushrooms in Garlic Butter (Printable Version)
# What You'll Need:
01 -
1 tablespoon olive oil
02 -
16 ounces white, cremini, or baby bella mushrooms, washed and cut in half (quartered if very large)
03 -
½ teaspoon kosher salt
04 -
¼ teaspoon ground black pepper
05 -
3 tablespoons unsalted butter
06 -
½ to 1 tablespoon minced garlic (2-4 medium-sized cloves)
07 -
1 tablespoon chopped fresh parsley
# How to Make It:
01 -
In a large sauté pan (large enough for mushrooms to fit in a single layer), heat olive oil over medium-high heat.
02 -
When pan is hot, add mushrooms and season with salt and pepper. Quickly toss to coat mushrooms with the oil and spread them into a single layer.
03 -
Cook for four minutes on medium-high heat without stirring. Stir once, trying to flip to brown both sides; cook for 2 more minutes without stirring.
04 -
Reduce heat to medium-low and add butter and garlic. Cook for 3-4 more minutes, stirring frequently, until mushrooms are fully cooked, butter is melted, and garlic is fragrant.
05 -
Remove from heat, stir in parsley and serve immediately.
# Handy Tips:
01 -
If desired, reduce butter to 1-2 tablespoons for a lighter version.
02 -
Leftover mushrooms can be refrigerated for up to 4 days or frozen for up to 6 months. Reheat gently in a skillet or the microwave.