There’s a fungus among us! Check out my simple recipe for Sautéed Mushrooms. Try this quick, simple, tasty side dish, it’s the perfect accompaniment to any meal.
How To Make Sautéed Mushrooms
Heat a skillet over medium-low heat and add oil. Add onions and cook until transparent, stirring occasionally for about 5 minutes. Increase the heat to medium and add mushrooms, salt, and pepper. Cover and cook for about 5 minutes, allowing the liquids to release from the mushrooms. Uncover, increase the heat to high, and cook until the liquid evaporates and the mushrooms brown (About 5 minutes). Add thyme and stock, and cook until the skillet is nearly dry. Enjoy your sautéed mushrooms!
Mushrooms are low in calories, naturally fat and gluten free, and low in sodium. They are good sources of B vitamins which provide energy for your body and contribute to a healthy nervous system. They contain Riboflavin which is necessary for hormone production, and Niacin which contributes to healthy red blood cells. Mushrooms also contain Pantothenic acid which promotes healthy skin and digestion, and Selenium which acts as an antioxidant to protect cells from cancer and other diseases. Mushrooms are a good source of complex carbohydrates and fiber which contribute to a healthy gut and help you feel satisfied and full.
Vitamin D helps the body absorb calcium which contributes to the building and maintaining of strong bones. Humans naturally produce Vitamin D when exposed to the sun, and we are able to get it from our diets and supplements. All mushrooms contain some vitamin D, and, like humans, they also naturally produce Vitamin D when exposed to the sun. Few foods contain Vitamin D, making mushrooms an important addition to our diets!
Cremini and Portabella mushrooms contain higher amounts of ergosterol, which is a plant sterol that converts to Vitamin D in the sun. This makes these mushroom varieties slightly higher in Vitamin D than others. Enjoy your Sautéed Mushrooms to get an extra boost of Vitamin D in your diet!
There are many different types of mushrooms. Here is some information about a variety of mushrooms:
- White Button mushrooms have a mild flavor that intensifies when cooked. Cremini mushrooms are darker and have a deeper, earthier flavor.
- Portabella mushrooms are large and have a deep flavor that is similar to meat. You can enjoy portabella mushrooms as a flavorful vegetarian alternative to meat!
- Shiitake mushrooms are also meaty and have a rich flavor when cooked.
- Oyster mushrooms have a more delicate flavor that goes great with butter and onions.
- Maitakes have a rippling shape and a woodsy flavor.
- Beech Mushrooms are a little sweet and nutty and work great in stir-fries and soups.
Try all the different varieties in your Sautéed Mushrooms to see which you prefer. You can also mix a variety of mushrooms if you want!
“Mushroom Nutrition.” Mushroom Council, www.mushroomcouncil.com/nutrition-benefits/.
“Mushroom Varieties.” Mushroom Council, www.mushroomcouncil.com/varieties/.
“Vitamin D.” Mushroom Council, www.mushroomcouncil.com/vitamin-d/.
- 2 tablespoons extra virgin olive oil
- ½ onion minced
- 20 ounces mushrooms halved (baby bella or white work well)
- ½ teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1 teaspoon fresh thyme
- ¼ cup vegetable stock
In a skillet over med-low heat, add oil. Add onion and cook till transparent, stirring occasionally, ~5 minutes.
Increase heat to medium and add mushrooms, salt, and pepper. Cover and cook ~5 minutes, allowing the liquids to release from the mushrooms.
Uncover, increase heat to high, cook and stir frequently until liquid evaporates and mushrooms brown (~5 minutes).
Add thyme and stock, cook until skillet nearly dry, ~1-2 minutes.