Sautéed Mushrooms

Sauteed mushrooms 9 cooking in a blue Staub cast iron skillet with a wooden spoon, overhead view on gray linen

5 from 1 vote

If you want to elevate your meals, these rich, juicy, easy-to-make Sautéed Mushrooms are the answer! Perfect for topping off a burger or serving as a side dish, these mushrooms add that extra something special to any dish.

Prep Time5

Cook Time12

Total Time17

Course: Side Dish

Cuisine: American

Servings:

Calories: 131kcal

Author: Donya Mullins

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.

Notes

Recipe Variations:

- Feel free to add fresh herbs like thyme or oregano.

- You can also use salt, pepper, and garlic if you don't have a seasoning blend.

- If you dislike cooking with wine, swap for balsamic vinegar or chicken stock.

Leftovers:

These are best eaten immediately, but leftovers will last in an airtight container for up to 5 days. Reheat them in a skillet over low heat to avoid overcooking them.

How To Freeze:

Freeze the mushrooms in a freezer-safe container for up to 3 months and thaw in the refrigerator overnight before enjoying. I recommend using thawed sauteed mushrooms in something cooked or baked, like a casserole or pasta, since the mushrooms degrade in texture with freezing and thawing.

Nutrition