Sautéed Mushrooms with Garlic: Enjoy the rich, savory flavors of mushrooms enhanced by the fragrant touch of garlic in this easy-to-make side dish.
Sauteed Mushrooms with Garlic
Servings: 6
Calories: 103kcal
Sauteed mushrooms with garlic are a simple yet flavorful side dish where earthy mushrooms are cooked with aromatic garlic in butter or oil until tender and golden brown. They're incredibly versatile and can be enjoyed with a variety of meals.
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Pin RecipeIngredients
1 lb Button Mushrooms white, brown, cremini or portobello will work well- 1 tbsp Soy sauce
- 2 tbsp Olive oil
- 2 tbsp Butter
- ¼ cup White Wine white; optional
- 1 Thyme sprig fresh (or a pinch of dried thyme)
- 2 Garlic minced
- 1 tbsp Chives for garnish (optional)
Instructions
- Gently clean the mushrooms by wiping them with a damp paper towel or using a mushroom brush. Slice into ½-inch thick slices.1 lb Button Mushrooms
- Place a pan over medium-high heat. Once hot, add the butter and oil, swirling to coat the bottom evenly.2 tbsp Olive oil, 2 tbsp Butter
- Just before cooking, toss the sliced mushrooms with soy sauce in a bowl.1 tbsp Soy sauce
- Add the mushrooms to the pan. Do not stir; allow to cook about 4-5 minutes without disturbing to brown on one side.
- Pour in the white wine, if using, and let it evaporate. Then, add the garlic and thyme (if using), and cook for 3-4 minutes more, stirring occasionally, until the mushrooms are tender. Season with salt and pepper to taste.1/4 cup White Wine, 1 Thyme sprig, 2 Garlic, 1 tbsp Chives
Notes
Tips for the Best Sautéed Mushrooms with Garlic:
- Mushroom Choice: While any variety works, cremini, shiitake, or oyster mushrooms add more depth of flavor than basic white button mushrooms. Using a mix is also great!
- Don't Overcrowd: Cook the mushrooms in batches if needed to ensure proper browning. Overcrowding the pan will cause them to steam instead of sear.
- Salt at the End: Some people prefer to salt the mushrooms at the end of cooking to prevent them from releasing too much moisture. Experiment to see what you prefer!
- Adjust Cooking Time: Cooking time will depend on the type and size of mushrooms. Cook until they're tender and golden brown to your liking.
- Fresh Herbs: If using fresh herbs, add them towards the end of cooking to preserve their flavor.
- Serving Suggestions: These mushrooms are delicious on their own, but they also make a great topping for steak, chicken, pasta, polenta, or toast.
- Add a splash of acidity: A squeeze of lemon juice or a splash of balsamic vinegar at the end brightens the flavors.
- Incorporate other vegetables: Add shallots, onions, or bell peppers for extra flavor and texture.
- Spice it up: A pinch of red pepper flakes adds a kick.
- Make it creamy: Stir in a dollop of cream or crème fraîche for a richer sauce.
- Add some greens: Toss in some spinach or arugula at the end for a boost of nutrients.
Nutrition
Serving: 6oz | Calories: 103kcal | Carbohydrates: 3g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 173mg | Potassium: 264mg | Fiber: 1g | Sugar: 2g | Vitamin A: 146IU | Vitamin C: 2mg | Calcium: 8mg | Iron: 1mg
List of Ingredients:
Ingredients:
- 1 lb mushrooms (white or brown, cremini or portobello)
- 1 tbsp soy sauce
- 2 tbsp olive oil
- 2 tbsp butter
- ¼ cup white wine (optional)
- 1 sprig fresh thyme (or a pinch of dried thyme)
- 2 cloves garlic, minced
- 1 tbsp chives, for garnish (optional)
Image Gallery
Sauteed Mushrooms With Garlic slicing mushrooms
Sauteed Mushrooms with Garlic add butter & oil
Sauteed Mushrooms With Garlic add white wine
Sauteed mushrooms with Garlic add mushroom
Sauteed Mushrooms With Garlic Add mushrooms to pan
Sauteed Mushrooms With Garlic
Sauteed Mushrooms With Garlic toss mushrooms
History of Sautéed Mushrooms with Garlic
While it’s difficult to pinpoint the exact origin of such a simple and universal dish, here’s what we can piece together about the history of sauteed mushrooms with garlic:
Ancient Roots:
- Mushrooms Throughout History: Mushrooms have been consumed for thousands of years, appreciated by ancient civilizations like the Egyptians, Greeks, and Romans. They were seen as a delicacy and even believed to have medicinal properties.
- Early Culinary Uses: While cooking methods varied, it’s likely that sauteing mushrooms with readily available fats like animal fat or olive oil was a common practice in many early cultures.
Garlic’s Long History:
- Ancient Spice: Garlic has been cultivated and used for its flavor and medicinal properties for over 5,000 years. It was prized in ancient Egypt, China, and India.
- Culinary Staple: Garlic’s pungent flavor and versatility made it a key ingredient in many cuisines around the world.
The Rise of Sauteing:
- French Influence: The technique of sauteing, which involves quickly cooking food in a small amount of fat over relatively high heat, is often attributed to French cuisine. It became popular in the 18th and 19th centuries.
- Perfect Pairing: The combination of sauteing mushrooms with garlic likely gained prominence as French cuisine developed and spread its influence.
A Universal Technique:
- Global Adaptation: Sauteing mushrooms with garlic is now a staple in countless cuisines worldwide. It’s a testament to the simplicity and deliciousness of this combination.
- Variations Abound: While the basic technique remains the same, variations exist across cultures, incorporating different fats, herbs, spices, and liquids to create unique flavor profiles.
So, while the precise origins may remain unclear, sauteed mushrooms with garlic have a long and rich history, reflecting the enduring appeal of these humble ingredients and the versatility of the sauteing technique.
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