Rich, juicy, perfectly sautéed mushrooms, what’s not to love? Well, I’m not that naive and I know there’s a group of mushroom haters out there, but you might want to rethink your stance once you try this recipe. Whether you top off your burger with these sautéed mushrooms, or serve them as a side dish, they are just that little something extra that can make a dish super special.
This past weekend, we grilled out burgers and enjoyed the beautiful spring weather. I had all the usual suspects for topping off those big hunks of meat but decided to change things up a bit by adding mushrooms to the menu. Of course, I wasn’t sure what my guys would think about this but nevertheless, I decided to go for it!
This recipe came together in very little time especially since I used my cast iron pan and the side burner of my grill to prepare my dish. I started out with a little olive oil and butter in the plan. Next, I added my house seasoning mix which has all the ingredients that I knew would enhance the natural flavors of the mushrooms.
While my mushrooms were getting happy in the pan, I was grilling the burgers and sipping on a yummy glass of Pinot noir. After a little more cooking, the last step to my recipe was to add a splash of that velvety wine to the mushrooms. Then I just stepped back and watched the magic happen while the mushrooms soaked up all those savory flavors.
The end result was outstanding since the mushrooms had caramelized and developed deep, rich flavors. I mounded them on top of my burger while my youngest enjoyed them on the side. So at the end of the night, it was mushrooms for the win! I love changing minds.
If you make this recipe, let me know!
You can rate it below, leave me a comment, or snap a picture. Just tag me on Instagram at #asouthernsoul.
Ingredients
- 1 - 1 ½ pound portabella mushrooms pre-slice or whole
- 1 tablespoon olive oil
- 2 tablespoons butter unsalted
- 1 ½ teaspoons house seasoning
- ¼ cup red wine
Instructions
- Gently wipe mushrooms clean with a damp paper towel. Slice and place in small bowl.
- Heat cast iron skillet over medium high heat. Add olive oil and butter. When butter is melted, add mushrooms and stir to coat. Cook for 4 minutes.
- Add house seasoning and stir mushrooms. Turn heat down to medium low and continue to cook for approximately 5 minutes.
- Carefully pour wine into pan. Stir to incorporate. Continue to cook mushrooms until most of liquid is adsorbed.
- Remove from heat, taste and adjust salt and pepper. Serve immediately.
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[…] past weekend, I served my flavor packed sweet potatoes with grilled burgers and sautéed mushrooms. By all accounts, it was an awesome dinner! So, it looks like I’ll be adding this new […]
I so sorry what,is mom salt because I can’t have any kind of salt so what can I use in place of salt can I use onion powder
Hey there Sheila!
Thank you for your interest in this recipe! I usually just salt and pepper this recipe to my personal tastes, so if you can’t have salt, you could add onion or garlic powder, pepper, oregano would taste good, or even fresh thyme if you want. While I do tend to lightly salt this dish, you definitely do not need to, completely depends on personal preference. I hope this helps, let me know what you think if you end up giving it a try!
Best,
~Donya