How to Make Sauteed Mushrooms with Garlic and Parsley

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and maintains flavor.

mushrooms

💰Cheaper: canned mushrooms

Canned mushrooms are often less expensive.

Wash, trim, and quarter the mushrooms (or cut large mushrooms into sixths).

Pour 5 tablespoons of extra virgin olive oil into a large skillet before turning on the heat.

Turn the heat to high and heat the oil until it's hot and shimmering.

Add the quartered mushrooms to the skillet, being careful of splattering oil.

Add 3/4 teaspoon of kosher salt to the mushrooms and toss to coat them in the oil and salt mixture.

Cook the mushrooms on high heat undisturbed for 5 to 7 minutes until the liquid released by the mushrooms evaporates and they turn deep golden brown.

After 5 to 7 minutes, stir the mushrooms and continue cooking for an additional 3 to 5 minutes, stirring occasionally until all sides are golden brown.

Reduce the heat to medium and add the minced garlic to the skillet, stirring for 15 to 20 seconds until softened.

Add 1 tablespoon of cherry vinegar to the pan, scraping the bottom and stirring until it evaporates, about 15 seconds.

Turn off the heat and toss the mushrooms with 2 tablespoons of chopped fresh parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens