Here’s a super easy & gourmet-looking recipe sauteed button mushrooms. They are versatile and can be served in many ways – such as a topping for steak or salad, a sandwich filling or eaten on its own as an appetizer.
When I want a quick meal, I add pasta to the sauteed mushrooms to make it a one-dish mushroom pasta meal. And my favourite way of serving it, though unusual, is actually a side-dish for a Chinese meal; they go so well with rice.
Ingredients are also simple stuff – button mushrooms (white/brown or both), garlic & shallots as well as (not in the picture above) butter, olive oil, dried parsley and white wine.
This recipe works with mixed or other mushrooms too. In the above picture, it’s button mushrooms with Korean oyster mushrooms, used in my marmite pasta with mushrooms.
You can use a mix of mushrooms (such as button with hon shimeji) or other mushrooms (such as shiitake) for this recipe.
Use red wine in place of white wine, if using as a steak topping.
* clean the mushroom caps by wiping with a clean & damp kitchen towel
** such as “sauvignon blanc”