Mushrooms and garlic—it’s like they were destined to be together, right? Picture this:
a cozy autumn evening, the air crisp and full of that earthy aroma as you sauté these little gems in a divine garlic butter. It’s a dish that dances between simple and decadent, the kind of thing you whip up when you want to impress but also just want to feel.
. .
comforted. You know, like that surprise Taylor Swift album drop that leaves you both shocked and thrilled.
Steps
- Begin by heating a mixture of olive oil and butter in a skillet over medium heat. This combination will give the mushrooms a rich and flavorful base.
- Add a pound of sliced button mushrooms to the skillet. Stir in a tablespoon of red cooking wine, a dash of teriyaki sauce, and minced fresh garlic for depth of flavor.
- Sprinkle the mushrooms with garlic powder and black pepper to taste. Cook the mixture, stirring occasionally, until the mushrooms are browned and tender.
- Continue to simmer the mushrooms until they reach your desired tenderness. Adjust seasoning if necessary, but keep in mind that the teriyaki sauce provides enough saltiness.
- Once done, remove the mushrooms from the heat and serve them as a flavorful side dish or topping for your favorite main course.
Ingredients
- Olive oil: for cooking
- Butter: for cooking
- 1 pound of sliced button mushrooms
- 1 tablespoon of red cooking wine
- Teriyaki sauce: store-bought or homemade
- Fresh garlic: for bold flavor
- Garlic powder: for seasoning
- Black pepper: for seasoning
FAQ
- What type of mushrooms should I use for this recipe?
- A pound of sliced button mushrooms is recommended for this recipe, as it should serve about four people.
- Can I substitute the red cooking wine in the recipe?
- Yes, you can use a different type of cooking wine, such as Marsala, as it has been praised for adding a delicious flavor when used instead.
- How should I store leftover sautéed mushrooms?
- Leftover sautéed mushrooms should be kept in an airtight container in the fridge for up to four days. They can also be frozen for up to six months. Reheat them in the microwave or on the stove before serving.
- What dishes pair well with sautéed mushrooms?
- Sautéed mushrooms go well with a variety of main courses, including sirloin steak with garlic butter, baked salmon, and honey garlic pork chops.
- Is adding salt necessary?
- Adding salt is optional because the teriyaki sauce in the recipe generally provides enough saltiness. However, you can add salt to your taste preference.
Tips
- Combine Olive Oil and Butter: Use a mix of olive oil and butter for cooking the mushrooms to achieve a richer and more flavorful dish.
- Enhance with Red Wine: Incorporate a tablespoon of red cooking wine to deepen the flavor of the sautéed mushrooms.
- Balance Seasoning with Teriyaki Sauce: Be cautious with additional salt as the teriyaki sauce already provides a salty touch; instead, season with garlic powder and black pepper for added complexity.
- Storage and Reheating Tips: Store leftovers in an airtight container in the fridge for up to four days, and reheat using a microwave or stove. These mushrooms can also be frozen for up to six months for future use.
Equipment
- Non-stick Sauté Pan: A high-quality non-stick sauté pan is essential for cooking mushrooms evenly and preventing them from sticking.
- Garlic Press: If fresh garlic is used frequently, a garlic press can be a helpful tool for mincing garlic quickly and efficiently.
- Airtight Storage Containers: Useful for storing leftovers, especially if you plan to keep the sautéed mushrooms in the refrigerator or freeze them.
