Frequently asked questions
This recipe is hearty and satisfying, and it’s our go-to method for making sauteed mushrooms. It takes only 10 minutes to make. Your side dish game will never be the same! They’re also great for topping a mushroom pizza or stirring into creamy pasta.
Sauté in olive oil. We like to sauté the mushrooms in olive oil, but you can also use butter or a combination of the two. Add herbs. We like using fresh thyme and oregano to add an earthy, lightly citrus punch. You can substitute other fresh herbs like parsley, basil, or chives. Salt well. Mushrooms should be salted until the flavor pops. Generally, we recommend about ½ teaspoon kosher salt for 1 pound mushrooms. Add lemon juice. This is the key! Fresh lemon juice adds a lift to the flavors and counterbalances the earthy mushrooms.
Can you use portobello mushrooms? Or a mix of other mushrooms? Yes! Portobello mushrooms have a great meaty flavor; simply chop the caps into bite-sized pieces. Using a mix of mushrooms is also nice: try a mix of baby bellas with shiitake mushrooms and oyster mushrooms, which makes for a nice flavor and texture contrast.
Fish or chicken: Try them as a side for salmon like with baked salmon, or a side dish for chicken like with baked chicken breast, baked chicken thighs, or pan seared chicken. Pasta: Boil up 1 pound of pasta, add the mushrooms, drizzle with olive oil and add dollops of goat cheese or shredded Parmesan cheese. Burgers: Try them on black bean burgers, chickpea burgers, or tuna burgers. Pizza: Throw them on a homemade cheese pizza or mushroom pizza.
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Throw them in the oven instead for roasted mushrooms. Try mushroom pasta or mushroom pizza. Make farro with mushrooms or mushroom risotto, paired with garlic, fresh herbs and Parmesan.
