Sauteed Mushrooms with Garlic Butter

Course Appetizer, Side Dish

Cuisine American, Southern

Keyword sauteed-mushrooms-recipe, simple-sauteed-mushrooms

Prep Time 10

Cook Time 18

Total Time 28

Servings servings

Calories 153kcal

2 lbs baby bella and cremini mushrooms (2 lbs total) Or a mixed variety of your favorite mushrooms i.e. portabella, shiitake, button, porcini
4 Tbsp butter
2 Tbsp olive oil
1 medium shallot or 1/4 cup red onion finely chopped
3 large cloves garlic minced
1/4 cup red wine or beef stock
2 Tbsp teriyaki or soy sauce
1 tsp salt adjust to taste
1/2 tsp black pepper or red pepper flakes
1 sprig fresh thyme, leaves only

Clean mushrooms using a mushroom brush or damp paper towel.
In a large heavy bottomed skillet (12 inch) melt 2 Tbsp butter and 1 Tbsp oil over medium-high heat.
Cook mushrooms in a single layer in 2 batches, adding remaining butter and oil to the skillet between batches. Allow mushrooms to cook without flipping for 3-5 minutes. Remove to a platter using a slotted spoon.
To the pan add shallot and garlic. Add additional drizzle of oil, if needed. Saute for 1-2 minute until softened and fragrant Add red wine (OR beef stock), teriyaki sauce, salt and black pepper, scraping any brown bits from bottom of pan.
Add mushrooms back to skillet, toss with sauce. Add crushed red pepper flakes, if using.
Garnish with fresh thyme and serve immediately.