Sauteed Mushrooms
Yield: 4 servings
Calories: 134kcal
Sauteed mushrooms with caramelized onions and fresh herbs complement various proteins and will elevate your meal to gourmet status.
Ingredients
- 1 pound (454 g) brown mushrooms
- 2 tablespoons (30 ml) extra-virgin olive oil
- 1 cup (130 g) yellow onion, ½" dice
- 1 tablespoon (10 g) minced garlic
- 1 teaspoon chopped thyme, or ¼ teaspoon dried
- ½ teaspoon (3 g) kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon (5 ml) balsamic vinegar
- 1 teaspoon (5 ml) soy sauce
- 1 tablespoon (15 g) unsalted butter
- 1 teaspoon chopped parsley
Instructions
- Prepare the Mushrooms - Rinse and dry the mushrooms, or wipe the surface with a damp paper towel. Trim the stems and cut them into halves.
- Cook the Aromatics - Heat a large saute pan over medium-low heat. Add the olive oil. Once the oil is warm, add the onions. Saute until lightly brown and translucent, about 4 to 6 minutes. Add the minced garlic and thyme, and saute for 30 seconds.
- Saute the Mushrooms - Increase the heat to medium. Add the mushrooms, then sprinkle with salt and pepper. Saute until tender, occasionally stirring, about 4 to 5 minutes.
- Add the Vinegar and Soy Sauce - Add the balsamic vinegar and soy sauce, stir and cook until most of the liquid evaporates, about 1 to 2 minutes.
- Add the Butter - Add the butter and stir to coat the mushrooms. Cook for 1 minute. Season with salt and pepper to taste.
- To Serve - Garnish with chopped parsley.
Notes
- Recipe Yield: 2 ½ cups
- Serving Size: About ⅔ cup
- Mushroom Substitutions: Cremini, baby bella, or white button mushrooms.
- Make it Gluten-Free: Substitute soy sauce with coconut aminos, Braggs liquid aminos, or gluten-free tamari.
- Make it Dairy-Free: Add margarine or plant-based butter.
- Storing: Refrigerate for up to 4 days or freeze for up to 9 months.
Nutrition
Calories: 134kcal | Carbohydrates: 10g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 384mg | Potassium: 585mg | Fiber: 2g | Sugar: 4g | Vitamin A: 115IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 1mg
Recipe Link
Recipe Video