Sauteed Mushrooms – perfectly tender, juicy mushrooms sauteed with garlic, thyme, onion, Creole seasoning and Worcestershire sauce. Best served as an appetizer or side dish to almost anything. Quick, easy and utterly tasty!
Hubby surprised me with bags of mushrooms after I came home from a recent event that I attended. Surprisingly, we almost finish the entire thing after a week of adding it to pasta, rice, gravy and just about anything. But my go-to mushroom recipe would be this all-time quick and easy Sauteed Mushroom.
Aside from the fact that it’s so easy to prepare, it uses just a handful of pantry staple ingredients to make it into a versatile mouth-watering side dish.
How to clean and saute mushrooms?
First rule of thumb in sauteing mushrooms is to start off with completely dry mushrooms. Cleaning mushrooms can be a little intimidating, but you’ll get used to it over the time.
To clean the mushrooms, brush the mushrooms clean with a damp towel. If the mushrooms you have seem too dirty for a simple cleaning, put them in a basin or bowl of cold water, give it a little swish and rub the dirt off inside and underside. Then lift them out of the basin and onto a clean kitchen towel to dry off. Pat them dry.
If using small mushrooms, you can leave them whole or cut them to your desired size if they’re big enough.
Second thing you need to know is to use a pan that is wide enough to hold the mushrooms in a single layer. This ensures proper distribution of heat among all mushrooms. We don’t want any stray uncooked mushrooms in our plate, right? Cook them in batches if you have a smaller pan.
Saute mushrooms over medium heat and start coating them with the spices and seasonings.
What spices are good on sauteed mushrooms?
Mushrooms are pretty versatile. You can season it according to your preference. In our recipe for today, I used a teaspoon of my trusted homemade Creole seasoning to do magic on it. It turns any bland dish to flavorful and delicious ones.
To bring out the earthiness of mushrooms (and to keep it simple as much as possible) I used pantry staple ingredients like garlic, onion, salt and pepper, fresh thyme and Worcestershire sauce for a little savory sweet flavor. I also added parsley to brighten up the flavors.
Seriously, you can go as simple as salt and pepper and a touch of lemon for some pop or take the garlicky route. Mushrooms can be seasoned elegantly or simply yet it still delivers.
How do you know when sauteed mushrooms are done?
It’s called the easiest side dish for a reason. You only need to saute them while stirring continually for a few minutes – around 4-5 minutes or until tender and slightly brown. Then you cook it for a few minutes after adding the garlic, onions, thyme and sauce to coat and seal the flavors.
What goes with sauteed mushrooms?
This is the most amazing part! Sauteed mushrooms can honestly go with almost anything. You can eat them on its own as an appetizer or serve them as a side dish to steak, chicken and mashed potatoes. I even tried adding it on gravies (my favorite part!!) like this Hamburger Steak and Gravy and on this Mushroom Rice, too.
And don’t forget splurging your pasta with this sauteed mushrooms. It really makes it more appetizing!
It is so versatile that you can serve it on regular weeknights or on holidays. To be honest, we just can’t get enough of this sauteed mushrooms that I decided to add this to my holiday menu. You will surely love this quick and easy delicious side.
Tips and Notes:
- Use a pan that is wide enough to hold the mushrooms in a single layer. This ensures proper distribution of heat among all mushrooms. Cook them in batches if you have a smaller pan.
- You may replace olive oil with butter.
- You may also use other types of mushroom like button, baby, mini bella and the likes.
- Sometimes, I add bell pepper to the mushrooms and some liquid- chicken broth and or wine. Feel free to experiment with it you can’t go wrong.
- 2-3 tablespoons olive oil or butter
- 1 pound cremini or white mushrooms
- Salt to taste
- 1 teaspoon creole seasoning , adjust to taste
- 2 cloves garlic , finely minced
- ½ medium onion , sliced
- 2 teaspoons fresh thyme
- ½ tablespoon Worcheshire sauce
- 1 teaspoon chopped parsley leaves
- Salt and pepper to taste
- Damp paper towel, then use to clean mushrooms one at a time, wipe the outside and underside to remove any dirt. If using small mushrooms, rinse under cold water, then pat dry with paper towels.
- Remove stems, if desired, and cut caps into half or desired size. Small mushrooms can be left whole.
- Bring a large skillet or cast iron on medium to high heat. Then add olive oil, swirl to coat bottom the pan.
- Add mushrooms, season with salt and creole seasoning – stir for a few minutes until slightly brown.
- Next add garlic, onions , thyme and Worcestershire sauce. Continue cooking and stirring. Remove from heat. Serve and garnish with parsley, if desired.
How to Make Sauteed Mushrooms
Damp paper towel , then use to clean mushrooms one at a time, wipe the outside and underside to remove any dirt. If using small mushrooms rinse under cold water , then pat dry with paper towels. Remove stems, if desired and cut caps into half or desired size. Small mushrooms can be left whole.
Bring a Large skillet or cast iron on medium to high heat. Then add olive oil, swirl to coat bottom the pan. Add mushrooms, season with salt and creole seasoning – stir for a few minutes until slightly brown.
Next add garlic , onions , thyme and Worcestershire sauce. Continue cooking and stirring.
Remove from heat. Serve and garnish with parsley, if desired.