- Food: Sauteed Mushrooms
- Writer: Nicolas Wilson
- Content-Type: Food Blog
Discover how to create the most delicious sautéed mushrooms! They’re a great, easy veggie side dish that’s meaty, savory, and very simple to cook.
Look no further than this recipe for sautéed mushrooms the next time you need a quick and easy veggie side dish. It is just only 8 ingredients and takes 15 minutes to prepare, making it incredibly simple.
It’s also quite tasty! Fresh mushrooms, as you probably know, have a deep, umami flavor on their own. With a spray of tamari and tart rice vinegar, I bring it to life.
Then I add garlic and a sprinkling of fresh tarragon to brighten things up. These simple ingredients combine to create a very savory and sophisticated sautéed mushroom dish.
They go nicely with pasta, polenta, pizza, and other dishes, but if you’re like me, you’ll devour them right out of the skillet.
Ingredients for Sautéed Mushrooms
To create this sautéed mushroom recipe, you’ll need the following ingredients:
- Of course, mushrooms! You can prepare this dish with simply baby Bella (also known as cremini) mushrooms if you want, and it will still be flavorful and wonderful. However, if you want to go all out, use a variety of mushrooms. Shiitakes, enokis, and white button mushrooms will all give the dish a different texture and flavor.
- Tamari – It brings out the delicious, umami flavor of the mushrooms. If you don’t need gluten-free soy sauce, ordinary soy sauce will suffice.
- Rice vinegar is used to add tang.
- Garlic — For a pungent, flavorful depth. So it doesn’t burn in the hot pan, I add it just toward the end of the cooking procedure.
- Extra-virgin olive oil — It aids in the browning of the mushrooms and adds richness to the finished meal.
- Garnish with tarragon! Its distinct anise-like flavor complements the savory, meaty mushrooms perfectly.
- And a pinch of salt and pepper to bring out the flavors!
Sautéed Mushroom tips
- Wipe them instead of washing them! When I cook with fresh vegetables, I usually wash them under cold running water first. But not mushrooms, please! They absorb moisture like a sponge and get soggy when washed. This implies they won’t brown when cooking. Browning = flavor when it comes to sautéed mushrooms. Wipe the mushrooms clean with a damp paper towel to help them brown.
- For the first 2-3 minutes of cooking, don’t move the mushrooms. When you first place the mushrooms in the heated pan, leave them alone for a few minutes. In this manner, they’ll get a wonderful golden brown sear, which will give the finished dish a rich flavor.
- After then, only stir once in a while. The edges of sautéed mushrooms should be beautifully browned, which comes from constant contact with the hot cast iron. They’ll soften if you stir them too much before they’ve had a chance to color.
- Use your imagination! This recipe for sautéed mushrooms is wonderful as is, but feel free to change it up! Instead of tamari and vinegar, deglaze the skillet with white wine, and replace the tarragon with fresh thyme or parsley. Alternatively, you can omit the herbs. You can’t go wrong with this!
Suggestions for Serving Sautéed Mushrooms
These mushrooms can be prepared in a variety of ways. Here are some of my personal favorites:
- To serve as a side dish. Serve with a protein of your choice or a substantial pasta like lasagna or baked ziti.
- On polenta, to be precise. Make this creamy mushroom polenta with them!
- In a grain bowl, to be exact. In a bowl with farro, roasted chickpeas, and pesto, they’re delicious.
- As a topping for pizza. Prepare for a pizza night to remember!
- As part of a sandwich. Replace the tarragon with these sautéed mushrooms in my seared tofu banh mi!
- On a bed of noodles. Skip the tarragon once more. Toss the delicious sautéed mushrooms with my sesame soba noodles for a quick and easy meal.
- On a piece of toast, They work well with hummus, white bean dip, or soft goat cheese on toast.
|Time to Prepare: 5 minutes
Time to cook: 10 minutes
15-minute total time
Serves 2–4 people
Sautéed mushrooms are a tasty and simple side dish! I recommend using a variety of mushrooms for the most diverse flavor and textures. Enoki, shiitake, and cremini mushrooms are my favorites.
- 2 tablespoons extra-virgin olive oil
- 16 ounces mixed mushrooms, sliced or chopped
- heaping 1/4 teaspoon of sea salt
- 1 tablespoon rice vinegar
- 1 tablespoon tamari
- Freshly ground black pepper
- 1 garlic clove, minced or grated
- 1 tablespoon finely chopped fresh tarragon
- Heat the oil in a big cast-iron skillet over medium heat. Toss in the mushrooms, salt, and pepper to coat. Allow the mushrooms to simmer for 2 to 3 minutes without stirring. This will aid in the development of a lovely golden brown sear.
- Continue to sauté the mushrooms, stirring just occasionally, until soft and well-browned, about 5 to 8 minutes longer depending on the size of your mushrooms. Reduce to low heat and add the rice vinegar, tamari, and garlic. Remove the pan from the heat and top with fresh tarragon. Serve immediately.