Tuesday, July 6, 2010

Simple Sautéed Mushrooms

My daughter has recently begun to really enjoy mushrooms, especially on her burgers, so I decided to include a simple recipe for those of you that really like them.

Simple Sautéed Mushrooms


1 tbsp olive oil, vegetable oil or butter (15 mL)
1/2 lb. sliced fresh Mushrooms (250 g)
1 tsp dried herbs (Italian, basil, rosemary, tarragon or thyme) (5 mL)
Pinch of salt (optional)


Heat 1 tbsp (15 mL) vegetable or olive oil or butter in a large skillet over medium-high heat. Sauté ½ lb (250g) sliced mushrooms for 3-4 minutes or until starting to brown. Add 1 tsp (5 mL) dried herbs (e.g. Italian, basil, rosemary, tarragon or thyme) and a pinch of salt, sauté for 1-2 minutes.

Tip: It is important to use a large pan so the mushrooms are in a single layer and will brown rather than steam and release all their juices.

Variations: Substitute fresh herbs using 2 tbsp (25 mL) minced parsley or 1 tbsp (15 mL) minced fresh herbs (e.g. thyme, basil, or tarragon) and 1 minced clove garlic. Seasoning salt or salt free seasonings may be added to taste.

Note: For 1 lb (500 g) mushrooms: use a larger pan, double the ingredients and increase the time to 5-7 minutes.


  1. We sautee mushooms the same way, but add a clove of garlic. Yum!

  2. Not sure why the double comment - I got an error message, then it posted it twice with changes - weird.

  3. Tatiana, now that you mention it, I have to remember to add some garlic next time. That would really add some great flavour. I tend to use garlic quite often in my meals. Not too much, just enough to add a little zing.