Ingredients
Scale
- 1 lb baby bella or portobello mushrooms, cleaned and quartered
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- 1 tsp soy sauce
- 1/2 tsp smoked paprika (optional)
- 1/4 tsp red pepper flakes or 1 diced jalapeño (optional)
- 1/4 cup finely chopped red onion or shallots (optional)
- Fresh thyme or rosemary to finish (optional)
- Salt and freshly cracked black pepper, to taste
Instructions
- Heat a cast iron skillet over medium-high heat until a drop of water sizzles on contact.
- Add olive oil and butter; let it melt and begin to sizzle.
- Add mushrooms in a single layer—do not overcrowd. Let them cook undisturbed for 2–3 minutes to get a good sear.
- Once mushrooms start to brown, stir and add garlic, Worcestershire sauce, soy sauce, and optional spices like paprika, red pepper flakes, or jalapeños.
- Add onions or shallots if using, and stir to coat everything in the sauce.
- Cook for 10–12 minutes, stirring occasionally, until mushrooms are glossy and caramelized and liquid has mostly evaporated.
- Finish with fresh herbs and cracked pepper. Optional: squeeze a bit of lemon juice before serving to brighten the flavors.
Notes
Don’t rinse mushrooms—wipe them with a damp cloth to avoid sogginess. Add garlic only after mushrooms start to brown to prevent burning. Great with steak, eggs, or on toast. Stores well up to 4 days in the fridge; best reheated in a skillet.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg