I’m going to get straight to the point here. My wife looooves mushrooms! Sure, I like them, but she just can’t get enough! We’ve made grilled mushroom burgers, fried mushrooms, and have even stuffed and baked them. By far, though, our favorite way to eat mushrooms is a simple saute.
Mushrooms are one of the world’s healthiest foods. They are packed with vitamins and minerals and low in fat, carbs, sodium, and cholesterol. They are nutrient-dense, not calorie-dense, a terrific, filling option if you are dieting and a satisfying replacement if you are looking to cut back on your meat intake. No wonder Beth loves them so much!
Mushroom heads will tell you that you need to buy all sorts of different kinds of mushrooms, that the white buttons hardly even count. The foodie in me wants to agree, but I also know that white button mushrooms are very inexpensive and taste incredible sauteed in butter, olive oil, and a little thyme. I’ve always been a big fan of starting where you’re at and eating what you love. This simple method will enhance the flavors of the cheap and expensive mushrooms alike.
I start very simply with a couple of tablespoons of olive oil and a pat of butter in a large, preheated skillet.
My little assistant pours in some sliced baby bellas. These are really just smaller versions of the portabello mushroom, those huge ones that you sometimes see treated like steaks on the grill. Sometimes called crimini mushrooms, these are affordable and a great middle ground between the cheaper white button mushrooms and the more expensive varieties.
This is going to look like a ton of mushrooms in a pan, but remember that mushrooms are like sponges and hold a lot of water that will release as they cook. Because they are like sponges, they will also soak up a lot of that oil and butter. A little patience goes a long way here. Let the mushrooms be for a few minutes.
As they release that water, they start to brown up, lending some amazing flavors. Stir periodically and, as they start to cook down, add some salt, pepper, and fresh thyme. You’ll be rewarded with a simple, and yummy, treat that my wife willingly risks getting her hand smacked for as she tries to sneak a taste before dinner! To take it to the next level, add a splash or two of soy sauce to add a little extra salt and really enhance the natural umami of the mushrooms!
For my part, serving these on top of a steak or perfectly sauteed chicken breast is as good as it gets for a quick weeknight dinner. Add a side salad and baked potato and you’ve got a satisfying meal that will rival your favorite steakhouse. Enjoy!
This month we are breaking out the saute pans on This Cookin’ Dad. Follow my Pinterest page for more great ideas!
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- 3 tbsp olive oil
- 1 tbsp butter
- 4 cups sliced mushrooms
- ⅛ cup soy sauce
- salt and pepper to taste
- 3 sprigs thyme
- Heat a large skillet over medium-high heat. Add olive oil and butter. Heat until butter is melted and foamy.
- Add mushrooms to the pan, stirring to coat with the oil and butter. Reduce heat to medium and cook, stirring every 2-3 minutes for 10 minutes.
- Add soy sauce, salt, pepper, and thyme. Cook another 5 minutes, stirring once more.
- Remove the thyme stems and serve over steak, chicken, or just on their own. Enjoy!
Delicious! This is exactly how I do mine. I always go for creminis if I can get ’em. If not I’ll settle for button
Button mushrooms get a bad wrap, but I love that they accept flavor so easily and that they are so available!