Ingredients

2 lb mushrooms (any variety; cut large ones in half)

2 tablespoons butter

1 tablespoon avocado oil

3 cloves garlic (minced)

Chopped parsley or other herbs (for garnish)

Salt and pepper (to taste)

1½ tablespoons Worcestershire sauce or

1½ tablespoons balsamic vinegar or

1½ tablespoons soy sauce or

1½ tablespoons white wine

Instructions

Step 1: Wash and prep the mushrooms, cutting any large mushrooms in half so they are roughly the same size.

Step 2: Heat a pan over medium-high heat and add the mushrooms in a single layer. Stir occasionally, allowing them to release their liquid, about 3 to 4 minutes. Drain or let the liquid evaporate to concentrate the flavor and achieve a golden brown sear.

Step 3: Add the avocado oil, butter, minced garlic, and your choice of flavoring—Worcestershire sauce, balsamic vinegar, soy sauce, or white wine.

Step 4: Continue sautéing the mushrooms until they turn golden brown, about 3 to 4 minutes more.

Step 5: Turn off the heat, season with salt and pepper to taste, garnish with chopped parsley, and serve immediately.

Tips & Variations

Use a mix of mushroom varieties like cremini, shiitake, and button for more complex flavor and texture.

For a vegan version, replace butter with plant-based margarine or additional avocado oil.

Add a splash of lemon juice at the end for a fresh, bright finish.

If you prefer less liquid, drain mushrooms thoroughly after the initial cooking before adding the butter and garlic.

FAQs

Can I use dried mushrooms for this recipe?

Fresh mushrooms work best for sautéing due to their moisture content and texture. If using dried mushrooms, rehydrate them first and be aware the texture and cook time will differ.

What’s the best way to get mushrooms to brown and not steam?

Cook the mushrooms in a single layer without crowding the pan and allow the liquid to evaporate or drain it. This helps the mushrooms sear and develop a rich, golden color instead of steaming.