Sautéed mushrooms are a quick and easy side dish you can enjoy in fall. It is a delicious, aromatic recipe you can make in no time in the Italian style. Mushrooms are juicy, tender on the inside yet slightly crispy and golden brown on the outside.
Sauté button mushrooms with garlic, red onion, butter and white wine in a pan for about 5 minutes to enjoy a hearty dish. You can serve sautéed mushrooms together with steak, pork or as topping for burgers.
To make sautéed mushrooms, start by cleaning mushrooms and cut them into cubes. In a hot pan, add the butter, red onions, garlic and cook for about 4 minutes until butter has melted and onion has turned pink.
Stir in the mushrooms, sauté for about 2 minutes and let cook covered for another minute on low heat. Pour the white wine, add basil, salt and black pepper and cook for about 30 seconds.
The best mushrooms for this recipe are white button mushrooms, but you can also choose shiitake, baby bella, maitake or oyster as well. You can also try a mix of different mushrooms.
When you cook mushrooms in a pan, the water will escape and you risk the mushrooms simmering if the flame is low. To prevent the mushrooms from getting soggy, cook them over medium-high heat so they will be crispy on the outside and the water will evaporate easily.
For perfect mushrooms, it is best to add the mushrooms to a non-overcrowded skillet and cook them without touching for the first 3-5 minutes, then stir and sauté the mushrooms for up to another 5 minutes to make them nicely browned. Be sure not to stir too much.
Clean the mushrooms well before cooking. Do not wash the mushrooms under running water, but wipe them with a damp cloth to remove impurities.
You can substitute red onions for the spring onions. Stir in the greens of the spring onion during the last minute cooking.
If you don't like white wine, you can also leave it out or replace it with soy sauce or balsamic vinegar to help the mushrooms caramelize.
You can replace the butter with extra virgin olive oil to give this aromatic preparation a healthier touch.
For the aromatic part, this recipe calls for basil, red onion and garlic, but you can pick what you have on hand such as rosemary, thyme, oregano or shallots.
You can serve sautéed mushrooms together with steak, pork or as topping for your burgers and even rich baked potatoes.
You can store sautéed mushrooms in the refrigerator in an airtight container for up to 5 days. Make sure mushrooms are away from strong smelling foods as they tend to absorb them easily.
Yes! You can freeze sautéed mushrooms in an airtight freezer bag or container for up to 3 months.
Heat the butter in a pan until it begins to melt.
Add the red onions and garlic. Cook for about 3 to 4 minutes or until the onion has turned light pink.
Stir in the cubed button mushrooms and sauté for about 2 minutes. Cover and cook on low flame for about 1 minute.
Pour the white wine and stir. Sprinkle finely chopped basil leaves, salt, and black pepper powder to the mushrooms. Stir again and cook for about 20 to 30 seconds.
Serve and enjoy!
You may replace fresh basil leaves with fresh parsley in equal quantity.