MUSHROOM & ONION SAUTÉÉ | UNSALTED RECIPE | LOW SODIUM RECIPE | THE UNSALTED KITCHEN

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

fresh parsley

💰Cheaper: dried parsley

Dried parsley is more cost-effective and has a longer shelf life.

Rinse the mushrooms right before cooking.

Slice the mushrooms in half, turn them on their sides, and slice them.

Slice the onions similarly to the mushrooms.

Peel, smash, and mince the garlic.

Heat 2 tablespoons of olive oil and 4 tablespoons of unsalted butter over medium-high heat in a large skillet.

Add the mushrooms and cook until they start to wilt, about 1 minute.

Add the onions and cook until they become slightly translucent.

Add the minced garlic, ground black pepper, and crushed rosemary, and let it cook for 7 to 8 minutes, stirring occasionally.

In the final minute, turn up the heat to high and add the Worcestershire sauce, cooking for an additional 5 minutes while stirring occasionally.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens