Sautéed Cremini and Wild Mushrooms

by Team Dudash

December 16, 2018 • 0 comments

Mushrooms are my husband’s and my must-have steak pairing. Mushrooms count as a vegetable, too. I typically use cremini mushrooms and fancy them up a bit during the holidays with the addition of wild mushrooms and a spot of butter.

Print Recipe

Sautéed Cremini and Wild Mushrooms

1 tablespoon extra-virgin olive oil
1 (8-ounce) package cremini mushrooms, quartered
1 (4-ounce) package wild mushroom pieces, like oyster and shiitake
3 fresh thyme sprigs
2 garlic cloves, smashed with the side of your knife
1 fresh rosemary sprig
Salt and freshly ground black pepper, to taste
2 teaspoons butter (optional) for a richer taste

Heat the pan on medium-high heat and add the oil. When the oil is shimmering, add the mushrooms, herbs, and garlic. Stir the mushrooms occasionally, reducing the heat as needed. Brown the mushrooms, about 7 minutes. Season with salt and pepper. For a richer taste, stir in butter.

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 7 minutes

Per serving: Calories 25; Fat 2 g (Saturated 0 g); Cholesterol 0 mg; Sodium 39 mg; Carbohydrate 2 g; Fiber 2 g; Protein 1 g; Vitamin A 2% DV; Calcium 0% DV; Vitamin C 0% DV; Iron 0% DV

Michelle Dudash, RDN, is a dietitian, chef, and author of the newly revised and expanded Clean Eating for Busy Families, which is available for pre-order now.

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