What could be simpler than sautéed mushrooms? Not only is this sautéed mushroom recipe easy, it adds tons of flavour to any meal. Serve on top of chicken, beef or pork, add to pasta dishes, soups or salads, or simply serve it as a side. This recipe is a Good Source of Riboflavin.
1 tbsp
olive oil, vegetable oil or butter
15 mL
1/2 lb.
sliced fresh Mushrooms
250 g
1 tsp
dried herbs (Italian, basil, rosemary, tarragon or thyme)
5 mL
Pinch of salt (optional)
Heat 1 tbsp (15 mL) vegetable or olive oil or butter in a large skillet over medium-high heat. Sauté ½ lb (250g) sliced mushrooms for 3-4 minutes or until starting to brown. Add 1 tsp (5 mL) dried herbs (e.g. Italian, basil, rosemary, tarragon or thyme) and a pinch of salt, sauté for 1-2 minutes.
Tip: It is important to use a large pan so the mushrooms are in a single layer and will brown rather than steam and release all their juices.
Variations: Substitute fresh herbs using 2 tbsp (25 mL) minced parsley or 1 tbsp (15 mL) minced fresh herbs (e.g. thyme, basil, or tarragon) and 1 minced clove garlic. Seasoning salt or salt free seasonings may be added to taste. Note: For 1 lb (500 g) mushrooms: use a larger pan, double the ingredients and increase the time to 5-7 minutes. Nutritional Information: Vitamin C: 2% Vitamin B1: 4% Riboflavin: 25% Niacin: 20% Vitmin B6: 4% Vitamin D: 4% Folate: 6% Calcium: 0% Magnesium: 2% Iron: 2% Zinc: 4% Selenium: 15% Copper: 15% Want to see how easy it is to make Simple Sautéed Mushrooms? Watch the Simple Sautéed Mushroom Recipe video Now!
