Sauteed mushrooms are super easy to make and this recipe is sure to become a family favorite!
We had steak one night and I had some mushrooms that I needed to use. They were originally purchased for sausage zucchini boats I made earlier in the week. However, my son isn’t a huge fan of mushrooms and so I ended up with extra. Long story short: He was successful in talking me out of adding them to the boats. So here I sat with all these mushrooms mocking me and then I realized the kid had done me a favor. I don’t know about you, but I love sauteed mushrooms as a steak topper. The paring is a special treat for my taste buds!
I’m sure you’ve seen that Internet is full of many sauteed mushroom recipes. This is the one I’ve created over the years after tweaking other people’s recommendations. It’s the best sauteed mushroom recipe ever! Adding a splash of red wine vinegar, after the ‘shrooms have cooked, adds a bit of tartness to balance the earthiness of the mushrooms and butter. The resulting flavor is perfect for steaks. But, you can certainly skip this step if using the mushrooms as a basic side dish to chicken or other protein where the tartness of vinegar would not pair well.
Let me also call out that I’m using fresh basil in this recipe. A few months ago, I purchased a basil plant on clearance from the grocery store. It was $1.99 and I didn’t have high hopes that it would survive. But I needed some fresh basil for some LC spaghetti sauce and was feeling a bit lucky. Fast forward and this plant is going crazy. It’s growing like a weed, nearly 3’ tall, and starting to bloom. However, you could easily use dried basil. I’d suggest about soaking about 1 tsp of the dried leaves in a small cup with a splash of water (about 1 tbsp of water). Let that sit while you prepare the mushrooms, then dump the cup – water and all- into the pan with the garlic and continue with the rest of the recipe intact.
I also recommend Grilled Tomatoes as a side to steak (if your diet can allow a bit of tomatoes).
Enjoy!
Sauteed Mushroom
Ingredients
- 1 lbs mushrooms
- 3 tbsp butter
- 3 basil leaves Or 1 tsp dried, soaked in 1 tbsp water
- 1 tbsp minced garlic
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red wine vinegar
Instructions
- Rinse the mushrooms and basil leaves, then pat dry. Set aside the basil.
- Cut off a small amount of each mushroom stem to get a fresh end, then chop into about 1/2 inch pieces - I usually quarter the mushrooms.
- Place a medium saute pan over medium heat, add 2 tablespoons of butter and heat until bubbles begin to form.
- Add the mushrooms pieces and stir gently to coat in the butter.
- Let the mushrooms cook without stirring for about 3 minutes.
- While the mushrooms cook, chop the basil leaves into 1/4 inch pieces.
- Turn heat to low, gently the mushrooms, and let cook another 2 minutes.
- Add the remaining 1 tbsp butter, basil leaves, garlic, salt and pepper. Stir gently but thoroughly so that the seasons are well combined. Let cook another minute until basil has wilted and is fragrant.
- Remove the mushrooms from the heat and drizzle the red wine vinegar over the mushrooms, then stir gently to coat.
- Serve immediately.