Description
This Sautéed Mushrooms recipe features tender baby bella mushrooms cooked in a blend of butter and olive oil, infused with garlic, fresh lemon juice, and parsley for a flavorful and easy-to-make side dish. Perfectly browned and seasoned, it’s a delicious accompaniment to any meal.
Ingredients
Scale
Ingredients
- 2 Tbsp unsalted butter
- 2 Tbsp light olive oil
- 1 1/2 lbs (24 oz) baby bella (cremini) mushrooms
- 1/2 tsp garlic salt (or salt and garlic powder to taste)
- 2 cloves garlic, minced
- 1/4 tsp black pepper, freshly ground
- 1 Tbsp fresh lemon juice (from 1 small or 1/2 large lemon)
- 1 Tbsp fresh parsley, finely chopped, plus more for garnish
Instructions
- Prepare Mushrooms: Rinse the baby bella mushrooms and pat them dry thoroughly with paper towels. Then, thickly slice the mushrooms to ensure even cooking and retain their meaty texture.
- Heat Pan and Sauté Mushrooms: Place a large heavy, non-reactive pan over medium-high heat. Add the unsalted butter and light olive oil, swirling the pan as the butter melts to reduce splattering. Once the oil is hot, add the sliced mushrooms. Sauté them, stirring occasionally, until the liquid they release evaporates and the mushrooms become slightly browned, approximately 5 to 7 minutes.
- Add Seasonings: Season the mushrooms with garlic salt and freshly ground black pepper. Add the minced garlic and stir continuously for about 30 seconds until the garlic becomes fragrant but not burnt.
- Finish with Lemon and Parsley: Pour in fresh lemon juice and add the finely chopped parsley. Continue to sauté the mushrooms for another 1 to 2 minutes to meld the flavors. Taste and adjust seasoning if necessary. Remove the pan from heat, garnish with additional parsley if desired, and serve immediately.
Notes
- Patting the mushrooms dry before cooking helps them brown better and prevents them from becoming soggy.
- You can substitute baby bella mushrooms with other varieties like cremini or white button mushrooms as desired.
- Adjust garlic salt and lemon juice to your taste preference for stronger or milder flavors.
- Use a non-stick or cast iron skillet for best results in sautéing.
- This dish pairs beautifully with steak, chicken, or as a topping for toasted bread or pasta.
