Sautéed Mushrooms with Garlic and Herbs

Ingredients:

1 lb mushrooms — Cremini, button, or shiitake; slice evenly so they cook at the same speed.

2 tablespoons olive oil or butter — Adds richness and helps the mushrooms brown beautifully.

3 cloves garlic, minced — Brings bold, aromatic depth to the dish.

1 tablespoon fresh parsley, thyme, or rosemary — Fresh herbs add brightness and balance.

Salt and freshly ground black pepper — Season to taste for perfect flavor harmony.

Optional: A splash of lemon juice or balsamic vinegar — Adds a gentle acidity and enhances the umami.

Optional: Grated Parmesan cheese — For a savory, rich finish when serving.

1. Prepare the Ingredients

Clean the mushrooms gently with a damp paper towel or brush to remove dirt, then slice them evenly for consistent cooking.

Mince the garlic and finely chop the fresh herbs.

2. Sauté the Mushrooms

Heat the olive oil or butter in a large skillet over medium-high heat.

Add the mushrooms in a single layer and let them sear undisturbed for 3–4 minutes — this step develops deep color and flavor.

Then stir occasionally and continue cooking for another 3–5 minutes, until the mushrooms are golden brown and tender.

3. Add Garlic and Herbs

Reduce the heat to medium.

Add the minced garlic and sauté for about 1 minute, just until it releases its fragrance.

Stir in the herbs, salt, and black pepper.

(Optional) Add a splash of lemon juice or balsamic vinegar to deglaze the pan and add a subtle tangy note.

4. Finish and Serve

Transfer the mushrooms to a serving dish.
(Optional) Sprinkle with grated Parmesan for a savory, rich finish.

Serve warm as a side dish, or spoon over grilled meats, roasted vegetables, or a slice of crusty bread for a simple yet elegant pairing.