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.
Vitamin C: 2%
Vitamin B1: 4%
Vitmin B6: 4%
Vitamin D: 4%
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