Sautéed Mushrooms with Garlic Butter Recipe
Learn how to make mushrooms sautéed in garlic butter and finished with fresh oregano and chives.
Equipment
- Cutting board
- Knife
- Sauté pan
- Spatula or large spoon
- Decorative serving dish
Ingredients
- 8 ounces mushrooms portobello or your favorite variety
- 2 tbsp olive oil extra virgin
- 1 tbsp butter unsalted
- 1/4 tsp black pepper
- 1/2 tsp salt if desired
- 2 cloves garlic minced
- 1 tbsp fresh oregano chopped
- 1/4 cup chives snipped
Instructions
- Gather all your ingredients for sautéed mushrooms.
- Use a slightly damp paper towel to brush off any dirt on the mushrooms.
- Remove and discard the mushroom stems, then thinly slice the mushroom caps.
- Add the olive oil and butter to a frying pan placed over medium high heat.
- Add the mushrooms and sauté, stirring occasionally, until they start to release their juices.
- Stir in the garlic and oregano and cook for another minute or two.
- Stir in the salt (if using) and pepper, adding more or less according to your personal preference.
- Place the cooked mushrooms in a decorative bowl.
- Sprinkle the chives on top of the mushrooms.
- Leftover sautéed mushrooms will keep in the refrigerator for a few days and can be re-heated in a microwave or small sauce pan.