Laura Smith
Sautéed garlic mushrooms are a versatile dish that can be served as a side or topping for meats, burgers, and more. The key to achieving the perfect sautéed mushrooms is to allow them to caramelize, creating a rich, deep flavor. While making this dish is easy, there are a few tricks to ensuring your mushrooms are cooked to perfection.
| Characteristics | Values |
|---|---|
| Ingredients | Mushrooms, garlic, butter, olive oil, salt, pepper, thyme, soy sauce, wine |
| Preparation | Clean mushrooms with a damp paper towel or mushroom brush, slice, heat oil and butter in a pan, add mushrooms and seasonings, cook without stirring, add butter and garlic, cook until mushrooms are tender and browned |
| Cooking Time | 8-12 minutes |
| Calories | 89-142 kcal |
| Storage | Refrigerate in an airtight container for up to 5 days, freeze for up to 6 months |
| Reheating | Warm gently in a skillet or microwave |
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What You'll Learn
Preparation and cleaning
To prepare your mushrooms, you can either slice or quarter them. If you want to slice them, make the slices about 1/2" thick. If you want to quarter them, cut the caps into slices prior to sauteing. Give them a quick rinse and then dry them with a paper towel or a mushroom brush. You can also wipe them with a damp paper towel to remove any dirt. It's best to avoid soaking them in water as mushrooms are spongy and will soak up the water, resulting in soggy mushrooms.
If you want to get a head start, you can clean and prep the mushrooms a day ahead of time. Store them in a covered bowl or plastic bag with a couple of paper towels to absorb any moisture.
Ingredients
For the sauteing process, you will need butter and olive oil. You can also add salt and pepper for seasoning. For extra flavour, you can add wine, soy sauce, or balsamic vinegar.
Cooking process
Start by heating the butter and oil over medium-high heat in a large skillet or pan. Once the butter is foaming, add the mushrooms and toss and shake the pan for about five minutes. If you are using wine, soy sauce, or balsamic vinegar, add it now and let it cook. Then, add the garlic and any herbs you wish to include, such as thyme, rosemary, or sage. Continue cooking for about 3-4 minutes, stirring occasionally until cooked. Season with salt and pepper to taste, garnish with parsley, and serve immediately.
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Cooking methods
Sauteed garlic mushrooms are a versatile dish that can be served as a side or topping for various meals, such as steaks, burgers, and baked potatoes. They can also be added to soups, stews, or cooked rice for extra flavour.
To make sauteed garlic mushrooms, start by cleaning the mushrooms with a damp paper towel or a mushroom brush. You can also quickly rinse them with water, but be careful not to soak them as they can become soggy. Slice the mushrooms into thick pieces, about half an inch thick.
Next, heat butter and olive oil in a large pan over medium-high heat. You can also use a combination of butter and olive oil for added flavour. Once the butter is melted and the oil is hot, add the mushrooms and toss to coat them with the fat. Spread the mushrooms into a single layer in the pan.
Let the mushrooms cook without stirring for about 4-5 minutes to allow them to brown on one side. You can then add white wine, teriyaki sauce, or soy sauce and let it evaporate. Add the garlic and any herbs or spices, such as thyme or black pepper, and continue cooking for another 3-4 minutes, stirring occasionally.
Finally, season with salt and pepper to taste, and garnish with fresh parsley if desired. Serve immediately, or store in an airtight container in the fridge for up to 3-4 days.
For an extra-garlicky kick, you can marinate the mushrooms in mashed garlic and pineapple juice before cooking. Additionally, some recipes suggest dry sauteing the mushrooms first, which means cooking them in a pan without any oil, butter, or water. This helps to intensify their flavour and texture by removing excess liquid. After the initial dry saute, you can then add the oil, butter, and garlic for the second round of sauteing.
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Timing and heat
The timing and heat used to sauté garlic mushrooms are crucial to achieving the perfect texture and flavour.
Firstly, it is important to clean the mushrooms by gently wiping them with a damp paper towel or mushroom brush. Then, slice the mushrooms into thick pieces of around 0.5 inches.
Next, heat a large pan over medium-high heat and add butter and olive oil. Once the butter begins to foam, add the mushrooms and toss them in the oil. It is important not to crowd the pan, as this will prevent the mushrooms from caramelising. Allow the mushrooms to cook for around 4-5 minutes without stirring, to let them brown on one side.
At this point, you can add a splash of wine, which will evaporate. Then, add the garlic and any herbs, such as thyme, and continue cooking for a further 3-4 minutes, stirring occasionally.
Finally, season with salt and pepper to taste, and garnish with fresh parsley. The whole process should take around 10 minutes.
It is important not to overcook the mushrooms, especially once you have added the butter, as this may cause it to separate. Additionally, be careful not to burn the garlic, as this has a lower smoking point than butter.
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Seasoning and flavouring
The key to achieving a rich, deep flavour when sautéing garlic mushrooms is to allow the mushrooms to caramelise. To do this, it's important not to stir the mushrooms too much, as this will prevent them from forming a crust. You should also avoid crowding the pan, as this will cause the mushrooms to simmer in their own juices rather than caramelising.
When it comes to seasoning, salt and pepper are the most commonly used ingredients to enhance the flavour of the mushrooms. However, you should be careful not to overdo it with the seasoning, as you don't want to mask the natural flavour of the mushrooms.
Garlic is another key ingredient in sautéed garlic mushrooms. Fresh garlic cloves are said to have the best flavour, and you can add as much or as little as you like, depending on how garlicky you want your mushrooms to be. If you're using sliced or mashed garlic, it's best to add it towards the end of the cooking process, as garlic can burn easily.
Other ingredients that can be used to flavour sautéed garlic mushrooms include butter, olive oil, wine (red or white), soy sauce, balsamic vinegar, and fresh herbs such as thyme, rosemary, or parsley. You can also add some spice with chilli pepper flakes.
If you're looking for a more intense flavour and texture, you can try dry sautéing the mushrooms first, which involves cooking them in a pan with no oil, butter, or water. This technique helps to remove excess liquid from the mushrooms, which can then be drained or reduced. The mushrooms are then sautéed again with butter, garlic, and any other desired flavourings.
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Serving suggestions
Sauteed garlic mushrooms are a versatile dish that can be served in many ways. Here are some serving suggestions:
As a Side Dish
Sauteed garlic mushrooms make a delicious side dish for various proteins, including steak, chicken, turkey, or pork tenderloin. They can also be served as a holiday side dish during Thanksgiving or Christmas.
As a Topping
These mushrooms can be used as a topping for burgers, mashed potatoes, avocado toast, quinoa burgers, or steaks. They add a rich, earthy flavour to these dishes.
In Salads
Try adding sauteed garlic mushrooms to a chilled couscous, mushroom, and avocado summertime salad for a refreshing option.
With Pasta or Noodles
Sauteed garlic mushrooms pair well with pasta. They can also be mixed with noodles and combined with other ingredients such as vegetables, spinach, bacon, or shrimp.
On Toast or Sandwiches
The mushrooms can be spread on toast or added to sandwiches for a tasty snack or light meal.
As a Pizza Topping
Sauteed garlic mushrooms can be used as a topping for mushroom pizzas, adding a savoury, concentrated umami flavour.
With Eggs
These mushrooms can be served as a topping for scrambled eggs or alongside fried eggs for a hearty breakfast.
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