Easy Sautéed Mushrooms

Ingredients

• id: mushrooms metric: 450g package imperial: 1 lb package name: button mushrooms, fresh

• id: butter metric: 45ml imperial: 3 tbsp name: unsalted butter

• id: garlic_salt metric: 10ml imperial: 2 tsp name: garlic salt, divided

Instructions

1. Clean the {mushrooms} by wiping them with a damp paper towel or giving them a quick rinse under cold water. Pat them dry thoroughly with paper towels.

2. Slice the {mushrooms} into uniform 3mm (1/8-inch) thick slices. Consistent thickness ensures even cooking and prevents some pieces from overcooking while others remain underdone.

3. Heat a large nonstick skillet over medium heat. This temperature is important - too high and the butter will burn before the mushrooms cook properly.

4. Add the {butter} to the warm pan and let it melt completely, swirling the pan to coat the bottom evenly.

5. Once the butter is fully melted and just beginning to foam, sprinkle half of the {garlic_salt} (1 teaspoon) evenly across the melted butter.

6. Immediately add all the sliced {mushrooms} to the pan in a single layer if possible. If your pan is too small, work in batches to avoid overcrowding.

7. Stir the mushrooms to coat them evenly with the seasoned butter, then let them cook undisturbed for 2-3 minutes to allow proper browning.

8. Continue cooking, stirring occasionally, for 5-10 minutes total. The mushrooms will release their moisture and begin to shrink significantly as they cook.

9. As the mushrooms begin to absorb the butter and their released juices, sprinkle the remaining {garlic_salt} over them and stir to distribute evenly.

10. Continue simmering for another 5 minutes, or until the mushrooms reach your desired tenderness. They should be golden brown and have a rich, concentrated flavor.

11. Serve immediately while hot for the best taste and texture.

Tips

Don't Overcrowd: Mushrooms release a lot of moisture when cooking. If you overcrowd the pan, they'll steam instead of sauté, resulting in soggy rather than golden mushrooms.

Size Matters: The recipe calls for one package, but remember that mushrooms shrink significantly during cooking. If serving as a main side dish, consider using two packages.

Mushroom Varieties: While button mushrooms work perfectly, you can substitute with cremini, baby bella, or a mix of mushroom varieties for more complex flavor.

Butter Temperature: Keep the heat at medium to prevent the butter from burning. Burnt butter will give the mushrooms a bitter taste instead of the rich, nutty flavor you want.

Perfect Pairings: These mushrooms are exceptional over grilled steak, chicken, or pork chops. They also make a great topping for toast, pasta, or scrambled eggs.

Storage: Leftover sautéed mushrooms can be refrigerated for 2-3 days and reheated gently in a skillet or microwave. They're also excellent cold in salads or sandwiches.