Simple Sautéed Mushrooms

Sautéed mushrooms are one of those simple yet amazing dishes that can elevate any meal. They are rich in flavor, texture, and nutrients, and they pair well with almost anything. Whether you want to add them to your breakfast eggs, pasta, polenta, soup, chicken, steak, or fish, or just enjoy them as a side dish, sautéed mushrooms will not disappoint you!

You can use any kind of mushrooms you like or have access to, such as cremini, portobello, shiitake, oyster, porcini, chanterelle, or morel mushrooms. You can also mix and match different varieties for more complexity and interest. The key is to cook them well and season them with some simple ingredients that enhance their natural flavor.

Here are the basic ingredients you will need:

• Mushrooms- wild or cultivated mushrooms (about 1 pound)
• Olive oil or butter (or both for extra richness, but you can omit the butter if vegan)
• Fresh herbs- thyme, sage, rosemary, or parsley or a combination of them
• Optional: a splash of wine, or sherry wine, marsala wine, ruby port, etc. for some extra depth and sweetness
• Optional additions: truffle oil or soy sauce for some extra umami and richness

Here are the easy steps to make sautéed mushrooms:

1. Clean and dry the mushrooms. Avoid washing them with water as much as possible, as this will make them soggy and hard to brown. Instead, use a brush or a cloth to wipe off any dirt or debris. If you have to wash them, make sure to dry them well before cooking.
2. Cut the mushrooms into similar-sized pieces. You can tear some wild mushrooms like chanterelles by hand. Leave small mushrooms like morels whole or cut them in half if you prefer.
3. Heat oil and butter (or just oil if vegan) in a large skillet over medium-high heat. Adding some oil to the butter will prevent it from burning. Of course, you can skip the butter altogether.
4. Add the mushrooms and season with salt and pepper. Sauté until they start to brown, about 5 minutes. Don’t overcrowd the pan or stir too often; let the mushrooms get some color and crispiness.
5. Lower the heat to medium and add garlic, shallots, herbs, and any optional wine or other liquid you are using. Continue sautéing until the mushrooms release their juices and then cook them off until they are tender and caramelized, another 6-7 minutes.
6. Taste and adjust seasoning as needed. You can add some truffle oil or soy sauce for more flavor if you like.

Enjoy your sautéed mushrooms with your favorite dish or on their own. They are so versatile and delicious!