Sauteed Mushrooms In Garlic Butter
Sauteed garlic mushrooms in butter make the BEST sauteed mushroom recipe, with just 5 ingredients + 20 minutes. Learn how to saute mushrooms with a few key tips, and you'll want to do it this way every time!
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Wipe the mushrooms using a damp paper towel. You can quickly rinse in a colander if you like, but pat dry very well. (See post above for notes about cleaning mushrooms.)
Heat a tablespoon of olive oil in a large skillet over medium-high heat for 1-2 minutes, until the oil shimmers and slides around the pan easily when tilted.
Add half of the mushrooms to the pan in a single layer. Saute for 4-5 minutes, flipping once halfway through, until mushrooms are browned and liquid evaporates. Decrease heat to medium if mushrooms start to brown too much.
Once mushrooms are browned and reduce in size to make more room in the pan, push them to the sides of the pan.
Add another tablespoon of oil and the remaining mushrooms in a single layer in the center. Saute for 4-5 more minutes, flipping halfway through again, until the second batch is browned and liquid evaporates.
Season the mushrooms with salt and pepper, to taste, and stir.
Reduce heat to medium-low. Push the mushrooms away from the center of the pan to make a well and add the butter. Wait for it to melt, then add the minced garlic. Saute for about 1 minute, until fragrant. Once the garlic has cooked a bit, stir together with the sauteed mushrooms. Saute for another 1-2 minutes, until the butter absorbs into the mushrooms.
Add the broth to the pan and use a wooden spoon to scrape the bottom. Increase heat to bring to a simmer, and continue to simmer for 2-3 minutes, until the liquid sizzles away or absorbs into the mushrooms.
Serving size: 1/2 cup
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