Mushrooms sauteed in butter, with garlic and green onions: this simple side dish cooks up quickly and complements many different meals. I like to serve sauteed mushrooms alongside scrambled eggs, in green salads, on pizza, and with chicken or beef dishes.
NOTE: I prefer NOT to use cast iron for cooking mushrooms, as they tend to leave a bit of sticky residue behind that wrecks the seasoning on my cast iron. Instead, I use a 10-inch heavy-bottomed stainless steel skillet to cook these.
Sauteed Mushrooms Serves 3-4
3/4 pound of brown or white mushrooms, washed and sliced
4 Tb butter, preferably the nutrient-dense yellow kind (or substitute duck fat, avocado or coconut oil for AIP diet)
1/2 tsp Celtic sea salt
1/4 tsp pepper (omit pepper for AIP diet)
1 green onion, minced
1 clove of garlic, minced
Wash the mushrooms and dry them on a kitchen towel. Remove and discard the ends of the stems. Slice the mushrooms. I use my favorite knife to prepare all of the veggies in this recipe.
Melt the butter in a 10-inch heavy-bottomed skillet over medium-high heat. Add the mushrooms, salt, and pepper. Saute for 6-8 minutes, until the mushrooms have released their moisture and are starting to brown nicely. Stir occasionally.
In the meantime, mince the green onion and garlic.
Stir the green onion into the skillet with the mushrooms. Continue to cook for about 3-4 minutes, stirring occasionally.
Add the minced garlic to the skillet and saute for just 30-60 seconds, until the garlic is fragrant.
Turn off heat and serve!
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