Sautéed Mushrooms
- 1 lb (455 g) button mushrooms (brown, white or mixed), trimmed of bottom of stem, cleaned of debris, and patted dry if rinsed
- 2 cloves (2 cloves) garlic, minced
- 2 tsp (2 tsp) flat leaf parsley, roughly chopped
- ½ pinch (½ pinch ) hot chili powder (optional)
- 2 Tbsp (30 ml) olive oil
- ¼ tsp (¼ tsp) salt
- ¼ cup (¼ cup) white wine (or substitute 2 Tbsp fresh lemon juice)
KEY: pinch (⅛ tsp) | tsp = teaspoon (5ml) | Tbsp = Tablespoon (15ml)
- Slice mushrooms between ¼ and ⅜-inch (7mm to 1cm) thick and set aside.
- In a large saute pan or skillet, heat the garlic, half of the parsely, and hot pepper powder, if using, in olive oil over medium low heat. Bring garlic to a sizzle, then cook for another half minute, being careful not to let it brown.
- Quickly stir in the sliced mushrooms and salt. (It will look too dry at this point.) Cover with a lid and cook the mushrooms on low heat for about 10 minutes, to release their juices.
- Uncover, turn the heat to medium, and cook until the juice has almost evaporated. Add the wine and cook covered until almost evaporated, about 5 minutes.
- Uncover, and turn the heat to medium high to caramelize. Do not stir. After a couple of minutes, flip a few over to check, and when you find them deeply golden on bottom, turn off the heat. Immediately cover and let rest for at least 5 minutes, in order for them to naturally detach from the pan while you finish preparing the rest of your meal.
- When ready to serve, uncover and stir the mushrooms to coat them with any caramelized glaze from the bottom and sides of the pan. Sprinkle with chopped parsley.
Notes
- The secret to the deepest flavor is: letting them get as golden brown as possible without burning.
- Storing: Raw mushrooms can be refrigerated for up to 5 days. To prolong shelf life, store mushrooms in a porous paper bag. Cooked mushrooms, stay well covered in the refrigerator for 2-3 days.
- Reheating: Saute with a drizzle of olive oil and a splash of white wine or water.
Nutrition Information
Calories: 203kcal (10%) | Carbohydrates: 9g (3%) | Protein: 7g (14%) | Fat: 15g (23%) | Saturated Fat: 2g (13%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 304mg (13%) | Potassium: 755mg (22%) | Fiber: 2g (8%) | Sugar: 5g (6%) | Vitamin B1 (Thiamine): 0.2mg (13%) | Vitamin B2 (Riboflavin): 1mg (59%) | Vitamin B3 (Niacin): 8mg (40%) | Vitamin B6 (Pyridoxine): 0.3mg (15%) | Vitamin C: 6mg (7%) | Vitamin D: 0.5µg (3%) | Vitamin E: 2mg (13%) | Vitamin K: 10µg (10%) | Folate (Vitamin B9): 39µg (10%) | Iron: 1mg (6%) | Magnesium: 24mg (6%) | Selenium: 22µg (31%) | Zinc: 1mg (7%)
Please keep in mind that nutritional info is an estimate and varies according to ingredients used.