Sauteed Mushrooms in Garlic Butter
Ingredients
The mushrooms
-
1
lb
Mushrooms (cremini, shiitake, portobello, oyster, etc.; sliced)
The cooking fats
-
2
tbsp
Olive oil (divided)
-
2
tbsp
Unsalted butter
The seasonings
-
½
tsp
Sea salt (to taste)
-
¼
tsp
Black pepper (to taste)
-
2
cloves
Garlic (minced)
The broth
-
¼
cup
Chicken broth (or vegetable broth for vegetarian)
Instructions
- Wipe or rinse the mushrooms and pat dry.
- Heat a tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
- Add half of the mushrooms in a single layer and sauté for 4-5 minutes, flipping halfway through until browned.
- Push cooked mushrooms to the sides and add another tablespoon of oil and the remaining mushrooms in the center, sautéing for another 4-5 minutes.
- Season with salt and pepper, then stir.
- Reduce heat to medium-low, create a well in the center, and add the butter. Once melted, add minced garlic and sauté until fragrant.
- Stir the garlic into the mushrooms and sauté for another 1-2 minutes.
- Add the broth and scrape the bottom of the pan, increasing heat to bring to a simmer for 2-3 minutes until the liquid sizzles away.
Nutrition Facts (estimated)
Servings
4
Calories
141
Total fat
13.2g
Total carbohydrates
4.3g
Total protein
3.7g
Sodium
20mg
Cholesterol
0mg
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