My family and I are big fans of fresh mushrooms. I often use this versatile ingredient in soups, stir fries, stews and omelettes. Portobello mushrooms are expensive and not always available where I live. However, I will often buy these mushrooms whenever I see them at the supermarket. I love them for their earthy taste and meaty texture. The mushrooms are already really good and only need minimal ingredients to enhance its flavor. Whether it’s in a main or side dish, I know that my family will love any dish that I make with these mushrooms!
In this recipe, the sliced mushrooms are simply cooked in a garlic butter sauce. It does not get any easier than that! My family and I enjoyed this delicious side dish with some roasted salmon, but would be good with a meat dish as well. Overall we were all happy with the dish and I would definitely make it again! Enjoy.
Sauteed Portobello Mushroom with Butter Sauce
- 1 lb portobello mushrooms (4 medium-size pieces)
- 1 tablespoon finely chopped shallots
- 2 cloves garlic , chopped
- 2 tablespoons olive oil
- ¼ cup butter , cut into cubes
- ¼ cup chopped fresh parsley
- Salt and Freshly ground black pepper
- Using a damp paper towel, gently wipe tops of mushrooms, then remove the stems (save it for later use) and using a spoon, scrap away the black gills. Cut the mushrooms into ¼-inch thick pieces.
- Heat oil and butter in a skillet over medium high heat. Add shallots and garlic and saute until butter has completely melted and begins to bubble, about 2 minutes.
- Add mushrooms and saute, gently stirring until golden, about 6 minutes.
- Stir in chopped parsley. Season to taste with salt and pepper.
- Serve as a side dish.