Sautéed Garlic Parmesan Mushrooms

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Tender mushrooms sautéed in butter and garlic. Sprinkle with shredded parmesan and savor the earthy and umami flavors.

I think most people I know love mushrooms. They are often a crowd pleaser and add a nice earthy flavor to a lot of dishes. Mushrooms are one of those foods that I could easily devour in five minutes if I'm not paying attention. Especially when they are sautéed in butter and garlic.

What I like about this recipe is that I can throw it together in 15 minutes and it requires only a few ingredients. Super simple but satisfying. The worchestershire sauce brings out the mushrooms with an additional umami flavor.

Two things to know when sautéing mushrooms is that the mushrooms do shrink quite a bit, so keep that in mind if you are making this for a larger dinner like Thanksgiving. Second, make sure you are using medium-high heat to get tender and juicy mushrooms.

As far as the kind of mushroom to use for this recipe, you can use any kind of mushroom. I used baby bella mushrooms here because that is what I have access to. I would be interested to try this recipe with wild mushrooms or oyster mushrooms and see the flavor I would get.

What You Will Need

1 tbsp butter (You can use more if you want it a little more buttery)

32 oz baby bella mushrooms chopped

4 cloves garlic minced

¼ cup worcestershire sauce

salt to taste

¼ cup parmesan cheese shredded

parsley for garnish (optional) chopped

How to Make Sautéed Garlic Parmesan Mushrooms

Preheat your skillet on medium high heat. Sauté the mushrooms in butter with the minced garlic, worchestershire sauce, and salt until the mushrooms are browned and tender.

This is optional, but you can add sprinkle the parmesan cheese on just before you remove the mushrooms from the heat to let it melt slightly.

Remove from the heat and top with the shredded parmesan and parsley if desired.

Super Easy!

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