These delicious and quick Easy Sautéed Mushrooms are a perfect recipe for just about any occasion. In less than 30 minutes and using just a few ingredients, you will have a hearty and versatile dish that will help you make a beautiful breakfast, lunch or dinner.
Course: Appetizer, Breakfast, Brunch, Main Course, Side Dish, Snack
Clean the white button mushrooms by quickly rinsing them or, preferably, wiping them with a moist kitchen cotton napkin or paper towel. Slice them and set aside.
Heat extra virgin olive oil over low heat in a skillet or frying pan. Add the finely chopped garlic and sauté until fragrant, for a few seconds. Do not brown garlic, as this may result in a bitter flavor.
Add the sliced mushrooms and mix them with the oil and garlic.
Add freshly crushed black pepper, paprika and salt as required. Add red or white wine. Mix very well.
On medium heat, begin to sauté the mushrooms stirring often. Initially you will see the mushrooms releasing lot of water.
Gradually the water will reduce. Continue to sauté until all water dries up and the mushrooms look glossy. When the water dries up, reduce heat to a low.
Do not rush the sautéing process. You want the mushrooms to be fully cooked, or you might risk some indigestion.
Add 1 to 3 tablespoons finely chopped parsley to taste. Mix and sauté for a minute. Taste and adjust the seasonings as necessary.
Serve garnished with additional parsley or top with grated cheese of choice.
Make a Tartine: For a lovely, light brunch, lunch or dinner fry a piece of your favorite bread in olive oil or butter. Top with sautéed mushrooms and any number of other toppings like cheese, sautéed onions, or fresh herbs. Serve with a side salad for a complete meal.
Sandwiches: Include these meaty sauteed mushrooms as a topping in your sandwiches or veggie burger or add to your wraps, sliders or quesadilla.
Sides: Serve with dal (lentils) or Khichdi for an Indian inspired meal, or rice, pasta or mashed potatoes for a quasi-stroganoff feeling meal.
As a Filling: Use as a filling in a vegan omelette or add to your favorite quiche or your breakfast scramble.
Stir Fry: Add to your favorite veggie or tofu stir fry and serve over rice or noodles.
Storage and Leftovers
Store any leftovers in the refrigerator for 2 to 3 days. While reheating, sauté them in a skillet or pan until warm.
Mushrooms: I find button mushrooms working very well in this recipe. But other mushroom varieties, like cremini (baby bella), portobello and shiitake are some nice options.
Paprika: I make this recipe with both smoked paprika and the regular sweet paprika. To make the mushrooms more spicier, add a bit more of the paprika. Swap paprika with cayenne or red chilli powder (not the Mexican red chili powder but the Indian red chili powder or Kashmiri chilli powder).
Red Wine: If you are avoiding alcohol, feel free to substitute lemon juice, red wine vinegar, sherry vinegar or apple cider vinegar instead.
Aromatics: While garlic is the aromatic used in the recipe, if you like add ½ cup thinly sliced onions. Sauté onions until they become golden and caramelize. This is one more variation of sautéed mushroom, that I make with onions.
Herbs: Feel free to add herbs that are easily available to you. Mushroom adapt well with most herbs. If you do not have fresh herbs, swap with dried herbs. Consider this proportion of 1 tablespoon fresh herbs = 1 teaspoon dried herbs.