These sauteed mushrooms swimming in garlic deliciousness will convert any mushroom skeptic. This versatile mushroom side dish uses just five ingredients and is ready in just a few minutes – perfect for quick weekday dinners.
Use a damp towel to wipe any dirt off the mushrooms. If they need washing, rinse them under running water – but don't let them soak.
Pat them dry with a kitchen towel or paper towels.
Chop the mushrooms if you need to. I like to slice them thinly. You can make thicker slices or keep them whole – this will depend on your preference and on the type of mushrooms you're using, so it's your call.Also, mince or grate the garlic. You can use a garlic press and press it directly into a pan – it'll save washing extra dishes!
Add the mushrooms to a large pan with no oil over medium heat for around 8-10 minutes, flipping once after 5 minutes. DON'T stir the mushrooms during the first 5 minutes, otherwise, they won't brown nicely.As the mushrooms cook, they'll release lots of water, which will evaporate before they can caramelize.
Once the mushrooms have softened and begun to brown, add the butter, garlic, and thyme (or herbs of choice) to the pan and saute over medium-high heat only stirring very occasionally, to allow the mushrooms to further brown and become coated in the garlic butter mixture (2-3 minutes)
Add salt and pepper, along with any other spices in the last 30 seconds of cooking.
Sauteed wild mushrooms don't release as much water as white mushrooms - at least in the case of chantarelles, morels, shiitakes, etc. This means they are usually easier to sauté.
If you're using shiitake remember to remove their stems, which are quite leathery. Do so by trimming them where they attach to the cap. They can be saved to make vegetable stock or broths.
Adding a little wine to de-glaze the pan can easily add tons of flavor. If you don't have wine then you can use a little sherry, stock, or water. All you need is just a tablespoon or two - once added, stir the mushrooms continually until the liquid has evaporated. This will help to capture all the extra flavor from the bottom of the pan.
Recipe Variations - This recipe can easily be adapted with extra add-ins.
Herbs: feel free to experiment with other herbs - rosemary, parsley, etc., or even a teaspoon of Italian Seasoning.
Soy sauce: to ramp up the umami flavor, add a light splash of dark soy sauce to the pan in the last 3-4 minutes. It will help to caramelize the mushrooms further and add depth to the flavor.
Mushrooms and onions: thinly slice an onion and saute it in the pan for 20-30 seconds before adding the mushrooms and cooking as suggested.
Mushrooms and spinach: spinach is packed with water, so you'll never achieve super 'crispy' results when adding it to this mushroom dish. I suggest adding the spinach right at the end of the process until it 'just' wilts.
Add wine: in the last 2-3 minutes of cooking, add a generous splash of white wine and allow it to cook off as you continue to sauté the mushrooms, stirring occasionally.
Store: These mushrooms are best fresh from the pan. However, any leftovers can be stored in an airtight container for between 3-4 days in the refrigerator. Reheat in a large pan (skillet) over medium heat.Reheat: It's best to pan-fry mushrooms to reheat them - in a large skillet again with a little extra butter. Freeze: Technically you can. But you'll lose the fresh, caramelized, crisp exterior which makes these so special. However, if you want to give it a go, then lay the sauteed mushrooms out in a single row on a large tray, freeze them till solid, and then transfer them to a freezer-safe bag or container for up to 3 months. That way you can grab as many as you need at one time, without them all sticking/clumping together.If you're going to do this, I suggest using the frozen sauteed mushrooms in recipes like soups, stews, and sauces - where the lack of crisp exterior won't matter as much.Check the blog post for more tips!