This perfect steakhouse sautéed mushrooms recipe is incredibly easy to make and bursting with flavor! They only require one skillet and 7 ingredients! Serve them as a side, folded into eggs and omelets, or over burgers, steak, chicken, pasta and potatoes! This versatile recipe is the best and will become a household staple!
1PoundAssorted Mushrooms – cleaned & halved or quartered depending on size (SEE NOTES)
Kosher Salt & Freshly Ground Black Pepper
1medium Shallot – finely diced
2clovesGarlic – roughly chopped
1 ½TBSFresh Thyme – chopped
1 ½TBSFresh Tarragon OR Parsley – chopped
1-3tspTruffle Oilto taste (Optional)
Heat a large skillet over medium high heat. Add the olive oil, swirling to coat the pan. When the oil is hot and shimmers, add the mushrooms in a single layer, taking care to not overcrowd the pan. (SEE NOTE) Cook the mushrooms, UNDISTURBED, for 4-5 minutes or until they begin to turn golden and release their liquid.
Stir the mushrooms and continue to cook, stirring occasionally, until the mushrooms are crisp and caramelized but still moist, about 4 additional minutes.
Once the moisture has released from the mushrooms and cooked off, reduce heat to medium and season mushrooms with salt and pepper. Add the butter, shallot and garlic. Sauté, stirring occasionally until the garlic is fragrant and the mushrooms have absorbed the butter, about 4 minutes. Add fresh herbs and stir to combine.
Serve: Remove from heat and drizzle with truffle oil. Taste and season with more salt, pepper and herbs as desired. Enjoy!
1. Cleaning Mushrooms: Wet, sodden mushrooms will steam rather than brown, so it is imperative you do NOT soak the mushrooms to clean them! Instead, either VERY LIGHTLY rinse the mushrooms with cool water and pat dry. OR, use a damp paper towel to clean dirt off of the mushrooms. Either way, make sure you transfer the cleaned mushrooms to a paper towel to absorb any extra water before cooking. Cook cleaned mushrooms after washing, do not store!2. You can use any variety of mushrooms you like! I personally like to use a mixture of cremini, shiitake and chanterelle.3. If you are using a smaller skillet, you may need to brown the mushrooms in two batches. Overcrowding the pan will cause the mushrooms to steam instead of brown! If cooking in two batches: Complete step 1 with half of the mushrooms. Remove the browned mushrooms and repeat step 1 with the remaining uncooked mushrooms and more oil. Return all the mushrooms to the pan and continue with the recipe as directed – starting at step 2.Recipe Serves 4-6Nutritional Information is an estimate and will depend on exact products and quantities used. Nutritional Information is based upon 4 servings.