Sauteed Portabella and Cremini Mushrooms
Transform your dinner sides with the rich, earthy allure of Sautéed Portabella and Cremini Mushrooms! This quick and easy recipe combines the velvety texture of portabella mushrooms with the mild nuttiness of cremini mushrooms, creating a perfect harmony of flavors. Sautéed in olive oil and butter with aromatic garlic and fresh thyme, these mushrooms develop a golden-brown sear and irresistibly tender bite. Ready in just 25 minutes, this elegant side dish pairs beautifully with grilled meats, pasta, or a simple slice of crusty bread. Garnish with a sprinkle of fresh parsley for a pop of color and brightness. Perfect for weeknight dinners or special occasions, this recipe is a must-try for mushroom lovers everywhere!
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Recipe Information
Ingredients
- 2 large caps Portabella mushrooms
- 8 ounces Cremini mushrooms
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 3 cloves Garlic
- 1 teaspoon Fresh thyme
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Fresh parsley (optional, for garnish)
Instructions
Clean the portabella and cremini mushrooms by gently wiping off any dirt with a damp paper towel or a mushroom brush. Do not soak the mushrooms, as they absorb water.
Slice the portabella mushrooms into 1/4-inch strips and halve or quarter the cremini mushrooms, depending on their size.
Peel and finely mince the garlic cloves, and chop the fresh thyme leaves and parsley (if using).
In a large skillet, heat the olive oil over medium heat. Add the unsalted butter and allow it to melt, swirling it to combine with the oil.
Add the minced garlic to the skillet and sauté for 30 seconds, stirring frequently to prevent burning.
Add the sliced portabella and cremini mushrooms to the skillet in an even layer. Avoid overcrowding to ensure even cooking.
Sprinkle the mushrooms with salt and black pepper. Toss gently to coat them in the oil and butter mixture.
Sauté the mushrooms, stirring occasionally, for 10-12 minutes or until they are golden brown and tender. The mushrooms will release their moisture during cooking, then reabsorb it as they brown.
Stir in the chopped thyme during the last 2-3 minutes of cooking to enhance the flavor.
Taste and adjust the seasoning with additional salt or pepper, if needed.
Remove the skillet from heat and transfer the mushrooms to a serving dish. Garnish with freshly chopped parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1216 mg | 53% | |
| Total Carbohydrate | 19.8 g | 7% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 9.5 g | ||
| Protein | 11.5 g | 23% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 70 mg | 5% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1945 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
