The Best Sautéed Mushrooms Recipe
Elevate your dinner by serving The Best Sautéed Mushroom Recipe with a beef roast, steak, chicken breasts, or pork!
My kids have determined that a steak isn’t a steak without a heaping portion of sautéed mushrooms over the top.
It’s become somewhat of a family joke.
Anytime I make a steak recipe without mushrooms, no matter how good it is, inevitably someone will call out, “So… where are the mushrooms?”
Because of this, I’ve resigned myself to always, always making mushrooms with steak.
In fact, after making countless pounds of sautéed mushrooms over the years, I’ve gotten rather good at it. I’ve been told on multiple occasions, I make the best sautéed mushrooms recipe around.
If you asked my kids they would tell you mommy’s mushrooms are better than daddy’s, and even better than restaurant mushrooms. Lots of bragging going on here today, my apologies.
Want to know my secret?
It’s simple, really. You don’t need fancy varieties of mushrooms or a long list of ingredients. My secret ingredients are just dry sherry and time.
The Best Sautéed Mushrooms Recipe starts out just like any other sautéed mushrooms recipe, with a bit of butter and garlic. However, the key is to not dump everything in at once.
Start by searing the mushrooms in butter and oil, so that they release their juices and caramelize to a rich golden-brown hue around the edges.
Add the garlic half-way through the caramelization process, so it doesn’t burn.
Once the mushrooms are well caramelized, add fresh thyme leaves and dry sherry.
Simmer the mushrooms over low heat until they absorb all the sherry. Lower the heat and be patient.
The result is plump golden sautéed mushrooms, coated in a slightly boozy buttery glaze.
They aren’t wet or soupy.
They aren’t partially cooked and raw tasting.
They aren’t bitter from burnt garlic.
Instead, they are patiently bathed in a glaze of their own juices, butter, herbs, and sherry until they turn into magical juicy mushrooms with a rich earthy appeal… i.e. The Best Sautéed Mushrooms Recipe around, if I do say so myself.
If you don’t believe me, give this method a try and let your family decide.
These sautéed mushrooms aren’t just great over beef. Try them with chicken, fish, and pork as well!
Serve these mushrooms with:
Crockpot Bacon Wrapped Beef Tenderloin
Grilled Pork Loin
Oven Roasted Brisket
The Best Sautéed Mushrooms Recipe
YIELD: 6 servings
PREP TIME:10 minutes
COOK TIME:20 minutes
The Best Sautéed Mushrooms Recipe. An easy side dish made with only 6 ingredients! Perfect to serve with steaks and holiday dishes.
Ingredients:
- 2 pounds button mushrooms, halved
- 2 tablespoons butter
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 1/2 tablespoons fresh thyme leaves
- 3/4 cup dry sherry
- Salt and pepper
Directions:
- Place a large sauté pan over medium heat. Add the butter and oil. Once the butter has melted, add the mushrooms.
- Allow the mushrooms to sear for 5 minutes, stirring to flip them over. Then add the garlic and salt and pepper to taste. Allow the mushrooms to sear another 5 minutes to develop a rich caramelized color.
- Stir in the fresh thyme leaves and sherry. Lower the heat to medium-low and simmer for approximately 10 more minutes, stirring on occasion. The goal is for the mushrooms to absorb the sherry, leaving only a small amount of moisture in the pan. Taste, then salt and pepper again if needed. Serve warm over meat or as a side dish!
NUTRITION INFORMATION
Yield: 6 servings, Serving Size: 1/6th recipe
Amount Per Serving:
Calories: 143 Calories Total Fat: 9 g Saturated Fat: 3.1 g Cholesterol: 10 mg Sodium: 37 mg
Carbohydrates: 6.2 g Fiber: 1.8 g Sugar: 2.6 g Protein: 5 g
All images and text ©Sommer Collier for A Spicy Perspective
