Sautéed Mushrooms swimming in a silky garlic butter sauce...these are mushroom perfection! They are great on steak, chicken, or as a side dish. Mushroom Risotto | Mushroom Recipes Sauteed | Mushroom | Mushrooms | Mushroom Recipes | Mushroom Soup
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Yield: 2 Servings
Ingredients: 1 tablespoon olive oil 16 ounces white mushrooms, washed and cut in half 1/2 teaspoon kosher salt 1/4 teaspoon ground black pepper 3 tablespoons unsalted butter Check below.
Instructions:
First. In a large sauté pan (you want the mushrooms to fit in a single layer), heat olive oil over medium-high heat. Add mushrooms and season with salt and pepper. Toss to coat all mushrooms with the oil and then spread them into a single layer.
Next, Cook for four minutes on medium-high heat without stirring. Stir and cook for 2 more minutes without stirring.
After that, Reduce heat to medium-low and add butter and garlic. Cook for 3-4 more minutes, stirring frequently, until mushrooms are fully cooked, butter is melted, and garlic is fragrant.
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