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Easy Sautéed Mushrooms with Garlic - The Almost Perfect Side Dish!
Hello there friends, Sautéed Mushrooms are so easy to make yet so many people make the simplest mistakes when making them! Let me teach you some simple tricks to making the best Sautéed Mushrooms. These Sautéed Mushrooms blows away any Steakhouse Recipe!
Recipe Video
Recipe Ingredients
- Garlic Olive Oil or Extra Virgin Olive Oil
- 1 pound Mushrooms cut into quarters
- 1 cup Red Onion diced
- 1 tablespoon Thyme and Rosemary freshly chopped
- 1 tablespoon Garlic minced
- 1 tablespoon Lemon Juice freshly squeezed
- 2 ounces White Wine, White Vermouth or Chicken Stock
- 2 tablespoons Parsley freshly chopped
- 1 Lemon zest
- 2 tablespoons Sweet Butter
- Salt and Pepper to taste
Recipe Instructions
- In a sauté pan, heat a couple tablespoons olive oil. When hot add the mushrooms, salt and pepper to taste. Cook until golden brown.
- Add the onion and cook for a couple more minutes. Add the thyme, rosemary and garlic. When the garlic is fragrant, add the lemon juice and the wine and let it reduce for a couple more minutes. Add the parsley and the lemon zest.
- Finish with the butter and enjoy it!
You can find the items below used in making this dish at our online store!
Master Chef at ChefJeanPierre.com
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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Hello Jean, I was making Sautéed Mushrooms earlier but the one I have made just yesterday following your recipe was delicious. I cant describe in words. My family was so happy. Thanks for this again.
Hello Chef! I was excited to try making this! I learned a very important lesson-you can have too much garlic and seasoning salt can also go too far! But I got them nicely golden brown and I’m looking forward to trying again! Thank you for sharing! And I made a meal of it with arugula and crusty bread! I’m excited to try this again because mushrooms don’t deserve their bad rap! Thank you so much Chef! And thank you for always welcoming us as friends!
Cooked this yesterday and my family LOVED it!
Mushrooms are to die for! Super tasty. I just had them for lunch, I made open face sandwiches with them and melted some gruyere cheese over the top. Absolutely delicious. Followed your recipe exactly and it was spot on.
Thank you!
hello Chef , I just found you on you tube and I love your recipes and technique you make me laugh and I understand when you teach . I am anxious to try your “Perfect steak recipe” tonight . Thank You for many hours of binge watching and learning you are a good teacher.
🙏🙏🙏👍😊
Dito Chef…
Now, for this… I just watched an idea, by Adam Ragusea, Adam is like Chef Alton Brown. ps There is no one matching your talent here. So I am asking you, He showed a video, instead of cooking with oil and evaporating the water. He did evaporate the mushroom with water from the mushroom. I would think. To evaporate the mushroom in water, with water, then, of course, add the butter. The? is. Breaking down the water in the mushroom in its natural habitat will create a more natural flavor for the mushroom, Does this happen? Are the flavors trapped, within the mushrooms? Or is it the same? I am not looking for, a health issue, but a flavor technique., also. Also frying ground beef and ground sausage. The fats that are in these meats, for me, are enough fat to cook the meat. Why, do we need to introduce and add oil, other than for flavor? PPS. I was not thrashing Alton or Adam, it was a statement. Chef Brown cracks me up, like you. scientifically.
Hi! I think you may have left the garlic out of the garlic mushrooms?
Garlic. How much fresh garlic was added?
1 large tablespoon! 😊