Sautéed Mushrooms Recipe (Quick & Easy)
User Reviews
5.0
30 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
25 mins
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Servings
3
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Calories
84 kcal
-
Cuisine
American, International
Sautéed Mushrooms Recipe (Quick & Easy)
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These delicious, quick and easy Sautéed Mushrooms are a perfect recipe for just about any occasion. In less than 30 minutes and using just a few ingredients, you will have a hearty and versatile dish that will help you make a beautiful breakfast, lunch or dinner.
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Ingredients
Main ingredients
- 3 tablespoons extra virgin olive oil
- 1 teaspoon finely chopped garlic or or minced garlic - 3 to 4 medium sized garlic cloves
- 500 grams button mushrooms
- ½ teaspoon crushed black pepper or ground pepper
- ½ teaspoon paprika or cayenne pepper
- 1 tablespoon red wine or dry white wine or sherry
- salt as required
- 1 to 3 tablespoons finely chopped parsley or herbs of choice
Garnish
- chopped parsley (few) or herbs of choice
Instructions
- Clean the white button mushrooms by quickly rinsing them or, preferably, wiping them with a moist kitchen cotton napkin or paper towel. Slice them and set aside.
- Heat extra virgin olive oil over low heat in a skillet or frying pan. Add the finely chopped garlic and sauté until fragrant, for a few seconds. Do not brown garlic, as this may result in a bitter flavor.
- Add the sliced mushrooms and mix them with the oil and garlic.
- Add freshly crushed black pepper, paprika and salt as required. Add red or white wine. Mix very well.
- On medium heat, begin to sauté the mushrooms stirring often. Initially you will see the mushrooms releasing lot of water.
- Gradually the water will reduce. Continue to sauté until all water dries up and the mushrooms look glossy. When the water dries up, reduce heat to a low.
- Do not rush the sautéing process. You want the mushrooms to be fully cooked, or you might risk some indigestion.
- Add 1 to 3 tablespoons finely chopped parsley to taste. Mix and sauté for a minute. Taste and adjust the seasonings as necessary.
- Serve garnished with additional parsley or top with grated cheese of choice.
Serving Suggestions
- Make a Tartine: For a lovely, light brunch, lunch or dinner fry a piece of your favorite bread in olive oil or butter. Top with sautéed mushrooms and any number of other toppings like cheese, sautéed onions, or fresh herbs. Serve with a side salad for a complete meal.
- Sandwiches: Include these meaty sauteed mushrooms as a topping in your sandwiches or veggie burger or add to your wraps, sliders or quesadilla.
- Sides: Serve with dal (lentils) or Khichdi for an Indian inspired meal, or rice, pasta or mashed potatoes for a quasi-stroganoff feeling meal.
- As a Filling: Use as a filling in a vegan omelette or add to your favorite quiche or your breakfast scramble.
- Stir Fry: Add to your favorite veggie or tofu stir fry and serve over rice or noodles.
Storage and Leftovers
- Store any leftovers in the refrigerator for 2 to 3 days. While reheating, sauté them in a skillet or pan until warm.
Notes
- Mushrooms: I find button mushrooms working very well in this recipe. But other mushroom varieties, like cremini (baby bella), portobello and shiitake are some nice options.
- Paprika: I make this recipe with both smoked paprika and the regular sweet paprika. To make the mushrooms more spicier, add a bit more of the paprika. Swap paprika with cayenne or red chilli powder (not the Mexican red chili powder but the Indian red chili powder or Kashmiri chilli powder).
- Red Wine: If you are avoiding alcohol, feel free to substitute lemon juice, red wine vinegar, sherry vinegar or apple cider vinegar instead.
- Aromatics: While garlic is the aromatic used in the recipe, if you like add ½ cup thinly sliced onions. Sauté onions until they become golden and caramelize. This is one more variation of sautéed mushroom, that I make with onions.
- Herbs: Feel free to add herbs that are easily available to you. Mushroom adapt well with most herbs. If you do not have fresh herbs, swap with dried herbs. Consider this proportion of 1 tablespoon fresh herbs = 1 teaspoon dried herbs.
Nutrition Information
Show Details
Calories
84kcal
(4%)
Carbohydrates
3g
(1%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Sodium
199mg
(8%)
Potassium
277mg
(8%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
70IU
(1%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
3mg
Vitamin B6
1mg
Vitamin B12
1µg
Vitamin C
3mg
(3%)
Vitamin D
1µg
Vitamin E
1mg
Vitamin K
15µg
Calcium
5mg
(1%)
Vitamin B9 (Folate)
15µg
Iron
1mg
(6%)
Magnesium
9mg
Phosphorus
74mg
Zinc
1mg
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 84 kcal
% Daily Value*
| Calories | 84kcal | 4% |
| Carbohydrates | 3g | 1% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 199mg | 8% |
| Potassium | 277mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 70IU | 1% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 3mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 3mg | 3% |
| Vitamin D | 1µg | 5% |
| Vitamin E | 1mg | |
| Vitamin K | 15µg | |
| Calcium | 5mg | 1% |
| Vitamin B9 (Folate) | 15µg | |
| Iron | 1mg | 6% |
| Magnesium | 9mg | 2% |
| Phosphorus | 74mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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