25-Minute Quick Sautéed Mushrooms & Shallots
These sautéed mushrooms are proof that simple ingredients can deliver big flavor. Cooked until tender and richly caramelized, they’re an easy side for steak, chicken, or roasted vegetables, and just as satisfying on their own.
Servings: 6 servings
Calories: 150kcal
Video
Equipment
Ingredients
- 2 lbs mixed mushrooms, stems removed and discarded (about 8-10 cups when sliced)
- 3 Tbsp (42g) unsalted butter
- 2 Tbsp (30ml) extra virgin olive oil
- 1-2 large or medium shallots, thinly sliced or finely chopped
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 2 cloves garlic, finely chopped
- ½ medium lemon, juiced (2 Tbsp), plus more wedges for serving
- 1 Tbsp finely chopped rosemary or thyme
- Flaky sea salt
Instructions
- Clean the mushrooms. Use a damp paper towel to brush the caps of each mushroom, removing any dirt.
- Sauté the shallots. Heat 3 Tbsp (42g) butter and 2 Tbsp (30ml) extra virgin olive oil in a large skillet over medium-high heat. When melted, add the thinly sliced shallot and cook, stirring occasionally, for 2-3 minutes.
- Sauté the mushrooms. Thinly slice mushrooms, or break into smaller pieces, depending on the type of mushrooms. For instance, shiitakes, creminis, or white button mushrooms would get sliced, while maitake or oyster mushrooms can be broken into smaller pieces with your hands. Add the mushrooms to the pan, then cook for 7-10 minutes, stirring occasionally, until they begin to brown.
- Finish, then serve. Season with 1 tsp Kosher salt and ¼ tsp black pepper, then add 2 chopped cloves of garlic. Stir, then cook an additional 1-2 minutes. Squeeze the juice of ½ a lemon over the mushrooms, then add 1 Tbsp of chopped rosemary or thyme. Stir well, taste, and adjust seasoning as needed. Serve immediately with a pinch of flaky sea salt.
Nutrition
Calories: 150kcal | Carbohydrates: 12g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 403mg | Potassium: 496mg | Fiber: 4g | Sugar: 4g | Vitamin A: 188IU | Vitamin C: 6mg | Calcium: 15mg | Iron: 1mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!
