Description
These easy Sautéed Portobello Mushrooms are a succulent and savory side dish to add to a wide variety of meals.
Ingredients
Scale
- 6 portobello mushrooms
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic, minced
- 1 medium shallot, minced
- 1 teaspoon chopped fresh thyme
- 3/4 teaspoon coarse kosher salt, or to taste
- Freshly ground pepper, to taste
- 1 tablespoon dry sherry (optional)
- 1 teaspoon chopped fresh tarragon or 1 tablespoon chopped parsley (optional)
Instructions
- Remove stems from each mushroom and wipe the cap clean with a damp paper towel. Scrape the gills out of the cap with a spoon.
- Cut mushroom caps into ¼ inch slices.
- Melt butter and oil in a large heavy skillet, preferably cast-iron over medium-high heat until hot and the mixture is foamy. Add garlic and shallot, and sauté for 30 seconds, stirring constantly. Add mushrooms, thyme, salt, and pepper, and cook, stirring often, until the mushrooms have released their juices and their juices have evaporated and then the mushrooms have started to caramelize and brown, 5 to 8 minutes.
- Stir in sherry and cook stirring until the sherry has evaporated about 30 seconds. Remove from the heat and stir in tarragon or parsley, if using. Serve hot, warm, or at room temperature.
Notes
- If you prefer not to cook with alcohol, you can skip the sherry altogether. Alternative spirits to try include white wine or Marsala.
- These mushrooms can be made ahead of time and reheated in the microwave or on the stovetop over medium heat. Add a tablespoon of water to the skillet if they are dry.
- Prep Time: 8
- Cook Time: 7
- Category: Side Dish
- Method: Sauté
- Cuisine: American
Nutrition
- Serving Size: 1/3 of a cup.
- Calories: 119
- Sugar: 4
- Fat: 7
- Carbohydrates: 12
- Fiber: 4
- Protein: 4