Easy sauteed mushrooms go with just about any dinner you can think of, but they’re exceptionally good for Thanksgiving. Bonus that they’re dead easy!
Side dishes are hard. I always struggle to come up with side dish ideas. That is probably why I make so many one pot skillet meals, everything is all there for you, no side dish required. One of my favorite side dishes though is mushrooms.
Especially when serving a cut of meat. Grilled steak with mushrooms… the best! Chicken with mushrooms… hello, chicken marsala is my favorite. Pork chops with mushrooms is better than pork chops with apples in my opinion!
I am kind of a sucker for all mushroom recipes though. If they are in a description on a menu, I am pretty much going to order whatever it is. And the real problem? My family doesn’t like mushrooms. Seriously, they are crazy, I know!
Sautéed Mushrooms are one of the easiest side dishes to make, and you can really flavor them however you want to. Learning how to cook mushrooms is so easy. You just use a little butter, garlic, and Italian seasoning. And they are ready in about 15 minutes. Perfect for last minute dinners or impressive enough to grace your holiday table. For some reason people think sautéed mushrooms are hard, and only reserve them for special occasions. But they aren’t!
I have been making these super easy sautéed mushrooms for years. I always make more than I need, so I can have leftovers to mix in whatever I am making the next day. You can use button mushrooms, baby bellas, shitakes… whatever is on sale or is your favorite. The same goes for your spices.
Don’t feel like chopping mushrooms? You can buy the pre-sliced mushrooms and make your life and just about any mushroom recipe you make easier. Dress up your holidays and impress your guests with one of the easiest side dishes ever! And be sure to make extra, because you can mix them in your leftover stuffing or green beans the next day.
Tips and Tricks for Sauteed Mushrooms
- Start with dry mushrooms. You want to wash them, but let them dry before you actually add them to the pan.
- A mix of butter and olive oil gives you the best results. The olive oil gets them nice is crispy and you get the flavor of the butter. You can use just 1 or the other, but I think they are best with both.
- Start with a hot pan. Mushrooms are like a sponge, you don’t want them to just sit in the oil and absorb that while they get warm. A hot pan ensures the best flavor and texture.
- Don’t touch them! You want to let them get slightly golden along the edges, and stirring often doesn’t allow this to happen. So spread in a nice single layer and let them sit.
- Season well. Mushrooms don’t have much flavor on their own, so you want to season them well.
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