Sauteed Mushrooms
Sauteed Mushrooms
This comes from a good friend and respected chef. Think button, Cremini, or small Shiitake mushrooms. No serving size is given as I am just winged this with what I had on hand for the first try at this. I made these on 26 Aug 2017 and they are excellent!
Ingredients
- fresh mushrooms, button, Cremini, or small Shiitake
- garlic salt, to taste
- lemon pepper, to taste
- 1 1/2 tablespoons lemon juice, or lime juice
- 1 tablespoon fresh parsley, chopped
- 2 tablespoons olive oil
- 2 tablespoons butter
Instructions
- Cut off the stems of the mushrooms (button and Cremini) flush with the bottom of the mushroom. For Shiitake mushrooms, small size it would be ok to do the same, for larger Shiitake, remove the stem completely. Quickly rinse and dry the mushrooms with paper towels.
- Heat a large pan over medium heat and add the butter and olive oil. Once oil is hot, add mushrooms in a single layer, stem side down. Sprinkle with garlic salt and lemon pepper. Cook until bottoms are browned about 5 minutes, then flip over, season again with garlic salt and lemon pepper and cook until browned on the second side, also about 5 minutes. Squeeze or dribble in the lemon or lime juice and sprinkle on the parsley and mix together and cook for 1 to 2 minutes more. Adjust seasonings to taste.
- Serve as an appetizer or side dish.
Notes
I will price this when I pick up mushrooms again, this is easily low cost per serving though.
Inspired by the recipe Sauteed Mushrooms from Natasha's Kitchen.
Absolutely brilliant! Normally if I saute mushrooms, I just slice and cook in butter, this recipe takes the mushrooms to a new level. I used Shiitake mushrooms, lime juice, and in place of parsley, I used chopped spring onion. Absolutely delicious! Highly recommended.