These Garlicky Sautéed Mushrooms are tender, earthy, and so flavorful. The perfect side dish or snack, and so simple to make.
Garlicky Sautéed Mushrooms
There are two people in this world: those who love mushrooms, and those who do not. I happen to be of the first group, and am proud of it. I’m not sure there’s a mushroom out there that I don’t love, which means I find ways to enjoy them for every course and meal.
I love them prepared in all ways, but my favorite is probably sautéed. It’s simple and straightforward, taking little effort. Read on below to learn how to make these delicious, garlicky sautéed mushrooms.
How To Make Garlicky Sautéed Mushrooms
Sautéing mushrooms couldn’t be any simpler. After a good clean, whole or sliced mushrooms are tossed in a sauté pan with a small amount of olive oil. Different aromatics can be added depending on what flavors you enjoy, but the method remains the same. Keep them over a medium flame and allow to slowly sauté as the mushroom’s liquid starts to release. Feel free to add some liquid to further add flavor, like wine, sherry, marsala, or broth.
Other vegetables side dishes to consider:
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Garlicky Sautéed Mushrooms
Ingredients
- 16 oz container whole baby bella mushrooms, cleaned (see notes)
- 1 Tbsp olive oil
- 2 cloves garlic, minced
- 4-5 sprigs fresh thyme
- 1 Tbsp marsala cooking wine
Instructions
- Thoroughly clean mushrooms. See the recipe notes below for more details on how to do this!
- Add olive oil to sauté pan. Add minced garlic to pan sautéing until fragrant, about 1 minute. Add mushrooms and thyme, stirring to completely cover with the olive oil and garlic.
- Allow sautéing for about 10 minutes until mushrooms have started to release some of their liquid.
- Add marsala cooking wine, and allow to completely reduce until mushrooms look moist and have a light sauce.
- Serve warm.
Notes
- Check out my "How To Prep Vegetables Like A Pro" article with tips for cleaning mushrooms.
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