Have yourself a couple of fungi over for dinner!
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Mushrooms are a fantastic fungi to serve at your next feast! These flexible caps absorb the flavor of what they’re cooked with while providing their own distinct earthiness to every dish. Coming in a number of shapes and sizes, mushrooms are an excellent addition to almost any entrée! Grill a big portabella cap like a burger or stuff it with cheese and fry it for a delicious, gooey treat! Toss some lightly seared enoki into a full bowl of homemade noodles (or zoodles) for a Japanese classic! Use king oyster mushroom medallions to make vegan scallops that look and taste like the real thing! There’s almost no limit to what you can do!
My personal favorite thing to do with mushrooms (especially hearty portabella caps) is fill my kitchen with its naturally occurring flavors by searing them in a little bit of oil. You can achieve a similar room-filling aromatic experience with smaller cap shapes by sautéing them! Oil, garlic, herbs, and spices tossed in a hot pan with freshly sliced mushrooms turns those flavorful ingredients into wonderful aromas and leaves your house smelling so good, everyone will want to know what’s for dinner.
Are Sautéed Mushrooms Healthy?
Mushrooms are a spectacular nutritional source, many mushroom families being rich in B vitamins, potassium, and loads of other minerals! Mushrooms, especially sautéed in oil and herbs, are a perfect side for keto entrées, gluten-free, and paleo!
Are Mushrooms Vegan?
There is some debate about whether or not mushrooms are vegan. Most people’s interpretation of vegan diets involve abstaining from meat and animal by-product foods; however, mushrooms and other fungi are a difficult pin in an otherwise simple culinary limitation. Mushrooms (fungi in general) are considered filter feeders and decomposers, much in the same way as familiar filter feeders like oysters, clams, and mussels or other decomposers like carrion critters and birds. Mushrooms also share more in common with fauna than with flora on a genus level, making them a source of contention for many vegans who hold firm on their principles.
If you’re going to serve sautéed mushrooms, ask any vegan eaters about their feelings about fungi before doing so!
INGREDIENTS
- 1 pound mushrooms, sliced (white, brown, cremini, or portobella)
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or 1/4 teaspoon dried thyme)
- Salt and pepper to taste
- Fresh chives, chopped for garnish (optional)
INSTRUCTIONS
Prepare
Clean and slice mushrooms.
Cook
Sauté mushrooms in butter and oil until browned.
Flavor
Add garlic and thyme, season, and garnish.
Devour!
FAQs & Tips
Sautéed mushrooms are quick and easy to make and store perfectly well in the fridge! When you want to put life back into your leftover mushrooms, toss them in their residual oil in a hot pan to bring them up to temp and serve hot!
The residual oil and slight char at the bottom of your pan once you’re done sautéing your mushrooms is essential to upping a steak! By adding a tablespoon of flour for every tablespoon of oil/butter used during the sauté, you can make the drippings and leavings in your pan into a mushroom gravy for drizzling your mushrooms on top of fillets and mashed potatoes!
If you’ve burnt your sauté, you weren’t moving it enough! You may not be able to salvage your mushrooms but you can salvage your pan! Bring your burnt pan up to heat and use a mixture of baking soda and vinegar to help lift up that sticky char that doesn’t want to come off. Once boiled, remove from the heat and let soak for about 10 minutes before scraping with a scouring pad.
Serving Suggestions
Next time you’re making sautéed mushrooms, serve them up as a side for some of FoodFaithFitness’s favorite entrées! Mushrooms compliment garlic steak and potato roasts wonderfully or use it with some same-pan mushroom gravy to top an oven-cooked top sirloin! Easy and delicious, good for you and good with your favorites, it’s always a fun time when you invite some sautéed fungi to dinner!
Ingredients
- 1 pound mushrooms sliced (white, brown, cremini, or portobella)
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic minced
- 1 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme
- Salt and pepper to taste
- Fresh chives chopped for garnish (optional)
Instructions
- Clean the mushrooms by gently wiping them with a paper towel. Slice into 1/2-inch thick pieces.
- Heat olive oil and butter in a large skillet over medium-high heat until the butter is melted and foamy.
- Add the sliced mushrooms to the skillet, spreading them out evenly. Cook without stirring for 4-5 minutes until the mushrooms begin to brown on one side.
- Stir the mushrooms and add the minced garlic and thyme. Continue to cook for another 3-4 minutes, stirring occasionally, until the mushrooms are golden brown and tender.
- Season the mushrooms with salt and pepper to taste. Garnish with chopped chives if desired before serving.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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