Garlic sautéed mushrooms recipe featuring cremini mushrooms cooked in butter and olive oil with fresh garlic, lemon zest, and herbs. Perfect as a quick side dish or topping for steak, chicken, pasta, or salads. This easy sautéed mushroom dish highlights rich umami flavors with a bright citrus finish, making it a versatile addition to any meal. Ideal for weeknight dinners or entertaining guests, it pairs well with a variety of proteins and vegetarian dishes.
Ingredients
- 1 tablespoon olive oil
- 1/4 cup butter, cut into smaller pats
- 1/2 medium onion, chopped
- 16 ounces cremini mushrooms, sliced
- 1/2 teaspoon Italian seasoning
- 4 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice + zest of 1/2 lemon
- 2 tablespoons chopped fresh parsley
- Salt & pepper to taste
Instructions
Heat the olive oil and butter in a skillet over medium-high heat. Once hot, add the chopped onions, sliced mushrooms, and Italian seasoning. Sauté, stirring occasionally, until the mushrooms release their moisture and it evaporates, and the mushrooms develop a golden-brown sear. This process takes about 20 minutes depending on your skillet size and mushroom thickness—patience is key for the best flavor.
Add the minced garlic, Dijon mustard, lemon juice, and lemon zest to the pan. Cook for another 1-2 minutes to mellow the garlic and blend the flavors.
Season with salt and pepper to taste, stir in the fresh parsley, and serve immediately.
Why You’ll Love This Recipe
This garlic sautéed mushroom dish offers rich, savory flavors with a fresh lemony twist. The slow sautéing brings out deep umami notes while keeping the mushrooms tender and juicy. It’s a versatile side that complements a variety of meals.
Tips
- Avoid overcrowding the pan to ensure mushrooms brown instead of steam.
- Use a wide skillet for even cooking.
- Let the mushrooms brown fully before stirring too much for better caramelization.
Variations and Substitutions
- Swap cremini mushrooms for button or portobello slices.
- Use fresh thyme or rosemary in place of Italian seasoning.
- Replace lemon juice with a splash of balsamic vinegar for a different tang.
FAQs
Can I use dried herbs instead of fresh?
Yes, but reduce the amount to about half since dried herbs are more concentrated.
What if I don’t have Dijon mustard?
Yellow mustard or whole grain mustard can be used as alternatives.
Serving
Serve these garlic sautéed mushrooms alongside grilled meats, over toasted bread, or tossed with pasta for a quick and flavorful side dish.
Suggestions
Pair with roasted chicken, steak, or a creamy risotto. Garnish with extra parsley or grated Parmesan cheese for added depth.
Easy Garlic Sautéed Mushrooms
4
servings15
minutes20
minutesIngredients
1 tablespoon olive oil
1/4 cup butter, cut into smaller pats
1/2 medium onion, chopped
16 ounces cremini mushrooms, sliced
1/2 teaspoon Italian seasoning
4 cloves garlic, minced
1 teaspoon Dijon mustard
1 teaspoon lemon juice + zest of 1/2 lemon
2 tablespoons chopped fresh parsley
Salt & pepper to taste
Directions
- Heat the olive oil and butter in a skillet over medium-high heat. Once hot, add the chopped onions, sliced mushrooms, and Italian seasoning. Sauté, stirring occasionally, until the mushrooms release their moisture and it evaporates, and the mushrooms develop a golden-brown sear. This process takes about 20 minutes depending on your skillet size and mushroom thickness—patience is key for the best flavor.
- Add the minced garlic, Dijon mustard, lemon juice, and lemon zest to the pan. Cook for another 1-2 minutes to mellow the garlic and blend the flavors.
- Season with salt and pepper to taste, stir in the fresh parsley, and serve immediately.
Leave a Reply