Sautéed Mushrooms with Garlic

Sautéed mushrooms and onions are a classic side dish for a reason. They're quick and easy to make, they pair well with nearly any protein, and they're incredibly delicious. The key to great sautéed mushrooms is to cook them until they're tender and slightly browned, which concentrates their flavor and gives them a slightly chewy texture. In this recipe, we'll show you how to sauté mushrooms and onions perfectly, and then we'll give you a few ideas for how to serve them.

The history of sautéed mushrooms is a long and winding one. Mushrooms have been eaten by humans for thousands of years, and they have been sautéed in some form or another for nearly as long. The first recorded recipe for sautéed mushrooms appears in the Roman cookbook Apicius, which was written in the 4th century AD. The recipe calls for mushrooms to be sautéed in olive oil with garlic and parsley. Over the centuries, the recipe for sautéed mushrooms has evolved, but the basic ingredients have remained the same. Today, sautéed mushrooms are a staple of cuisines all over the world.

Prep time: 5 | Cook time: 10 | Serves: 4

Ingredients

• 1 tablespoon olive oil
• 1 pound mushrooms, sliced
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the mushrooms, onion, and garlic to the skillet and cook until the mushrooms are soft and the onion is translucent, about 5-7 minutes.
3. Season with salt and pepper and serve immediately.

Why It Works

• Sautéing the mushrooms in olive oil helps to concentrate their flavor and give them a slightly browned exterior.
• Adding garlic and onions to the mushrooms adds depth of flavor and complexity.
• Seasoning the mushrooms with salt and pepper enhances their natural flavor.