Sauteed mushrooms

Sauteed mushrooms

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Love mushrooms? Or maybe you have a package of mushrooms that needs rescuing? That’s how I came up with this recipe – my mushrooms were looking bleak and I didn’t want to see them go to waste. These sauteed mushrooms arejuicy and easy, and really, really good!

You can serve these sauteed mushrooms overpasta and steak, mashed potatoes, in burger (yum! ), in gravy, or as a very tasty appetizer. They’re so versatile! Can hold their own as a hol >

Ingredients for Sauteed Mushrooms, although they are simple enough for everyday:

2 Tbsp butter
2 Tbsp light olive oil
1 1/2 lbs (24 oz) baby bella (cremini) mushrooms
garlic salt, to taste (or use salt and garlic powder)
black pepper, freshly ground
1 1/2 Tbsp fresh lemon juice form 1 small or 1/2 large lemon
1 Tbsp fresh parsley, finely chopped

How to Make Sauteed Mushrooms:

1. Rinse and quickly pat dry mushrooms (go on and rinse them, you have my permission : )). Cut off stems to be parallel with the base of the mushroom (important for sauting ease).

2. In a large heavy pan over medium heat, add 2 Tbsp butter and 2 Tbsp oil. Once oil is hot, add mushrooms in a single layer, cut-side-down (cook in batches if your pan is smaller). Sprinkle with garlic pepper and salt. Sautee until bottoms are browned (5 min), then flip over, season again with garlic pepper and salt and sautee until browned on the second side (5 min).

3. Squeeze in 1 1/2 Tbsp lemon juice and sprinkle with 1 Tbsp parsley. Stir cook and mushrooms another 1-2 min, adding more seasoning to taste. Remove from heat and serve.