Simple Pan-Roasted Mushrooms Recipe
To keep yourself eating healthily, it’s a good idea to arm yourself with some variation. There are only so many lean meats, but if you have plenty of different sauces and juicy toppings, it’ll make it easier to spruce up your meals. Enter our vegetarian-friendly pan-roasted mushrooms. They’re soft and buttery, with a kick of juicy garlic, and will add a punch to whatever you add them to. On top of that (no pun intended) not only do these roasted mushrooms make a fantastic topping, but they can also be used to beef up a meal by becoming a side dish. You can use them to slather on a steak, pour into a sandwich, punch up a salad, or add to the top of a simple slice of whole wheat toast to start your morning off right. They’re truly versatile! When cooking this recipe, the greater the variety of mushrooms you find, the better. If possible, this would be a good reason to visit your local farmers market, as you’re bound to find a wider variety of mushrooms, plus a knowledgeable farmer that should be able to tell you the origin of each one. This recipe will also freeze well, so it’s a great choice for meal planning, or just having on hand for when the occasion arrives. Double the recipe, especially if you manage to find a favorite mushroom seller.
Nutrition: 110 calories, 7 g fat (2.5 g saturated), 440 mg sodium
2 lb mixed mushrooms
1 Tbsp olive oil
Salt and black pepper to taste
2 cloves garlic, minced
1 Tbsp butter
1⁄4 cup chopped fresh parsley
How to Make It
- Remove the stems and clean the mushroom caps with a damp paper towel.
- Cut the mushrooms into large, even-sized chunks.
- Heat the oil in a large cast-iron skillet over medium-high heat.
- When the oil is hot, add the mushrooms in a single layer and season with salt and pepper (work in batches if necessary so the mushrooms brown rather than steam).
- Cook until they begin to brown, about 5 minutes.
- Stir in the garlic and butter.
- Cook for a few minutes more— to take the raw edge off the garlic—then remove from the heat and add the parsley.
This recipe (and hundreds more!) came from one of our Cook This, Not That! books. For more easy cooking ideas, you can also buy the book!