Sautéed Mushrooms with Garlic

This is a pretty simple way to prep mushrooms for serving with steaks, a favorite in our house. As my girls are moving away and starting their own homes, I’m adding it mostly for their sake…in the event I am not available to answer their frantic txt message of “how?!”

  • mushrooms, sliced – baby bella, crimini or white button button; my preference is baby bella. If buying pre-sliced, I used at least two of those smaller cartons for 2-3 people. Mushrooms, like spinach, reduce down SO much. Besides, leftovers are great for veggie omelets!
  • 2-4 cloves garlic, minced
  • ½ stick butter (for 2 small cartons) – may need more, depends on how many mushrooms you cook and how thirsty they are. You don’t want the mushrooms to stick to the pan, and you want to encourage them to let their juices flow and mix with the butter to create a sauce to keep the mushrooms moist and juicy
  • Kosher salt & freshly ground pepper to taste
  • Melt the butter in a large heavy sauté pan over medium-low heat
  • Add garlic and stir until it begins to get aromatic, but do not let it brown
  • Add mushrooms, and stir to evenly coat with butter. You will notice that the butter is “disappearing”, this is because the mushrooms are absorbing it, so add more!
  • Keep stirring and adding more butter, 1 TBL at a time, until you are left with a butter/sauce in the pan for the mushrooms to finish cooking in.
  • Add salt and pepper to taste – I use Kosher salt that comes in the big blue box, and I gently shake/sprinkle salt over the top of the mushrooms in the pan. This is an acquired skill, and doesn’t work [well] when the box starts to get empty and too light. So sprinkle lightly with salt, and then grind fresh black pepper to taste over the mushrooms. I grind to create an even light layer of pepper over the mushrooms as I did with the salt.
  • Stir and let simmer until the mushrooms are reduced, looked cooked and ready to eat
  • Transfer to serving bowl and serve immediately, or keep warm in a warming drawer or by covering with tin foil until the rest of the meal is ready to serve

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