If you ask me, mushrooms are a little like corduroy armchairs: humble, a bit quirky, and—when treated properly—unexpectedly luxurious. I probably make this dish more than I care to admit. After another gray Riga afternoon, there’s nothing that brings me back faster than the earthy aroma of mushrooms mingling with garlic and thyme, oil popping in the pan, the promise of a simple dinner. It feels like wrapping yourself in a thick wool blanket while rain slides against the window.
When mushrooms hit a hot skillet, they transform: juicy, rich, savory, each one with its own personality. You do not have to fuss or gild the lily. Just let them speak. And honestly, they have a lot to say.
To clean the mushrooms, use a paper towel to wipe off any dirt, or you can brush it away gently with a clean sponge. Then, slice the mushrooms into pieces that are about half an inch thick.
In a large skillet or Dutch oven over medium heat, add 2 tablespoons extra-virgin olive oil. Once the oil is hot and simmering, add 2 tablespoons butter, sliced mushrooms, ¼ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper.
Sauté the mushrooms, stirring them from time to time, until they get soft, release their juices, and most of the liquid is gone. This should take about 8 to 10 minutes. If there’s too much water in the pan, you can drain it off to make it faster.
Stir in 1 tablespoon soy sauce (or tamari for gluten-free) and 1 teaspoon balsamic vinegar. Stir in 2 tablespoons chopped garlic. Keep cooking while stirring for about 30 seconds.
Remove the pan from the heat and stir in 2 teaspoons chopped fresh thyme or 2 tablespoons chopped fresh parsley. Taste and add more seasoning if you like.
Serve hot, sprinkled with extra herbs if desired.
Add a pinch of red pepper flakes or a chopped chili for heat. Great for chilly nights or grown-up dinners.
Use vegan butter or coconut oil. Swap soy sauce for tamari if you need it gluten-free. Still rich and flavorful.
Use red wine vinegar or apple cider vinegar. Add a touch of honey or maple syrup to balance. Plain vinegar + sugar in a pinch.
Don’t crowd the pan. Cook in batches. If they release too much liquid, carefully pour it off and continue.
Yes. Store cooled mushrooms in the fridge. Reheat gently and brighten with a bit more vinegar before serving.
Nope. Add vinegar or lemon juice to rebalance. It lifts the dish and softens the saltiness. It works, I promise.
Sautéed Mushrooms bring a hearty warmth that’s perfect for any meal. Enhanced by garlic and fresh herbs, this simple dish lets the natural flavors shine. On chilly days or casual evenings, it provides a comforting, flavorful side that complements a variety of main courses. Pair it with crusty sourdough bread, hot pasta, creamy polenta or risotto.
It's a perfect side dish for any meal!
