Mushrooms sautéed in olive oil and minced garlic, topped with chopped green onions. Simple, delicious, meatless, low-carb, paleo, gluten-free recipe. Perfect side dish for grilled meats.
The recipe uses 12 oz of button mushrooms and produces modest 4 servings that will go great with any grilled meat, especially steak! Or, you can eat it as-is as a vegetarian dish! After you have sauteed the mushrooms with garlic in olive oil, they become very juicy, delicious, with a meaty flavor and texture.
Mushrooms often are at their best when prepared in the most basic way like this simple mushroom and garlic saute. This recipe is also great for paleo and gluten-free lifestyle, with just a few simple and natural ingredients producing a very flavorful and filling meal!
How to saute mushrooms
First, thinly slice button mushrooms (12 oz). You can also use cremini mushrooms, shiitake, or thinly sliced portobellos.
Let' start the sautéing process:
- Heat 2 tablespoons of olive oil in a large skillet on medium heat.
- Add sliced mushrooms and minced garlic, and saute for about 3 minutes, regularly stirring with spatula.
- Sprinkle the mushrooms with a little bit of salt, cover with the lid and continue cooking the mushrooms for another 2 minutes, occasionally stirring. Having the lid on will allow mushrooms release some moisture and not get burned.
- Remove the lid after the mushrooms have released their moisture and saute for about 5 minutes, uncovered, on medium-high heat, stirring with spatula.
- Total cooking time from the beginning to end should be under 15 minutes.
Finally, sprinkle sautéed mushrooms with chopped green onions or chives - this makes the dish even more refreshing:
Mushroom and Garlic Saute
- 2 tablespoons olive oil
- 12 oz button mushrooms , thinly sliced
- 3 cloves garlic , chopped
- salt and pepper
- 4 green onions , finely chopped
- Heat olive oil in a large skillet on medium heat until hot but not smoking. Add sliced mushrooms and garlic, and saute for about 3 minutes, regularly stirring with a spatula.
- Sprinkle the mushrooms with a little bit of salt, cover with the lid and continue cooking the mushrooms for another 2 minutes, occasionally stirring. Having the lid on will allow mushrooms to generate some moisture and not get burned.
- Remove the lid after mushrooms have released their moisture and saute for another 5 or so minutes on medium-high heat, stirring with a spatula.
- Total cooking time from the beginning to the end should be under 15 minutes.
- Season with salt and pepper, to taste. Sprinkle with chopped chives or green onions.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.