“Sauteed Mushrooms with Fresh Herbs”

Put this recipe on your list while we’re indoors for the next several weeks. I hope you are a mushroom lover like I am. Plenty of you out there do not like the little suckers but for those of us who love them will love this recipe. Seems like whenever I cook steaks my husband asks for mushrooms. Hail! all mushroom lovers because my recipe is a must try. Enjoy Sauteed Mushrooms with Fresh Herbs the next time you cook steaks or chops. They are a match made in heaven. Create a perfect evening for your sweetie with a meal to knock their socks off.

Sauteed Mushrooms with Fresh Herbs

This is one of the fastest side dishes to create on the fly. Mushrooms can be prepared anytime and go with just about any entree or on salads. Mushrooms work for any occasion especially when creating a special meal. So many flavors work with mushrooms as they pick up whatever is incorporated while cooking.

Sauteed Mushrooms with Fresh Herbs

In my recipe I use sherry vinegar but you can use balsamic vinegar, white and dark. Sherry vinegar is not as sweet as balsamic vinegar while both are delicious with mushrooms and in this dish. Try them both and see which you like better.

Sauteed Mushrooms with Fresh Herbs

Also, baby bellas are used in this recipe because they are my favorite net to button mushrooms. However, use shiitake, oyster or other varieties of choice. Each has a distinctive texture and flavor profile yet a mixture gives you a different texture in each bite. Use what mushrooms you like or make the recipe as I’ve written. You can’t go wrong because these mushrooms are fabulous and make your taste buds sing. Mushroom lovers rejoice! Enjoy!

Sautéed Mushrooms with Fresh Herbs

1-pound sliced baby Bella mushrooms

2 T. unsalted butter

1 T. Olive oil

2 garlic cloves, finely minced

2 T. Sherry or Balsamic vinegar

2 t. chopped fresh rosemary

2 t. chopped fresh thyme

Fine sea salt and black pepper to taste

In a large skillet over medium-high heat melt butter and add in oil until sizzling.

Add in mushrooms and sauté until most liquid has evaporated, about 10 minutes.

Stir in garlic and cook about 5 minutes until fragrant and mushrooms are browned.

Reduce heat to medium and add in vinegar, rosemary, and thyme. Cook for about 2 minutes. Sprinkle in salt and pepper to taste.

Serve immediately.

Makes 4 to 6 servings.