Sauteed Mushrooms
These Sauteed Mushrooms are quick, flavorful, and perfect as a versatile side dish or addition to your favorite meals.
Equipment
- Large skillet or frying pan
- Spatula or wooden spoon
- Measuring Spoons
- Knife
- Cutting Board
Ingredients
- 2 tablespoons extra-virgin olive oil
- 16 ounces mixed mushrooms sliced or chopped
- ½ teaspoon sea salt heaping
- 1 tablespoon rice vinegar
- 1 tablespoon tamari
- 1 clove garlic minced or grated
- 1 tablespoon fresh tarragon finely chopped
- freshly ground black pepper to taste
Instructions
- Start by washing your mushrooms gently to remove any dirt. Pat them dry with a paper towel. Slice or chop the mushrooms into even pieces to ensure they cook uniformly.
- In a large skillet, heat the 2 tablespoons of extra-virgin olive oil over medium-high heat. Allow the oil to shimmer but not smoke.
- Carefully add the sliced mushrooms to the hot skillet in a single layer. Avoid overcrowding the pan so that the mushrooms can brown nicely.
- Sprinkle the heaping ½ teaspoon of sea salt over the mushrooms. Let them cook undisturbed for about 5-7 minutes until they start to brown. Stir occasionally to ensure even cooking.
- Once the mushrooms are beautifully golden, add the minced garlic, 1 tablespoon of rice vinegar, and 1 tablespoon of tamari. Stir everything together, allowing the garlic to become fragrant, about 1-2 minutes.
- Remove the skillet from heat and stir in the finely chopped fresh tarragon. Season with freshly ground black pepper to taste.
- These sauteed mushrooms are best enjoyed fresh off the stove. Serve them as a side dish, atop grilled meats, or mixed into grains or salads.
Notes
- Cook mushrooms in batches to avoid overcrowding and ensure proper browning.
- Add garlic only after mushrooms have browned to prevent burning.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.