Sautéed Button Mushrooms with Garlic

Here is a simple and easy low carb sautéed button mushrooms with garlic recipe that you can whip up in no time. It is great for weeknight dinners, low carb, vegetarian and healthy. The recipe also uses readily available everyday ingredients. 

Do you need to wash mushrooms before cooking them?

• Yes, you CAN wash mushrooms before cooking them. Many culinary experts are against washing mushrooms and advise instead, that one cleans the mushrooms with a damp cloth or a mushroom brush. A pastry brush can also be used. The thought process behind this is that the mushroom flesh acts like a sponge and tends to absorb water. Several experiments have, however, since shown that washing mushrooms doesn’t make them absorb as much water as previously thought (caveat being the mushrooms need to be whole and you need to use cold water). 
• To wash mushrooms, place them in a bowl of cold water. Quickly wash off excess dirt then pat each mushroom dry using a kitchen cloth. You can also use a salad spinner to quickly give them a rinse under cold running water. If using a salad spinner, put the lid of the salad spinner in place and spin to drain-off excess water after you have cleaned the button mushrooms. Proceed to blot excess water using a kitchen towel or cloth. The method with the bowl is much better for this recipe.
• Only wash mushrooms when you are ready to use them as the excess moisture can lead to a build-up of fungi.

Useful tips when making fried or sautéed mushrooms

• Use a wide-based pan or skillet - this will assist to avoid overcrowding. Also, you should arrange the mushrooms in a single layer. If you have too many mushrooms, you should separate them and cook them in small batches. 
• Do not add salt before the button mushrooms have obtained a good fry or seer. Adding salt too early will make the mushrooms release their water too early, hindering them from obtaining the nice brown colour.
• Avoid too much stirring - once you place the mushrooms on the pan or skillet, give them about 2-5 minutes, to allow them to properly fry and brown.

What can I serve with my mushroom?

For a vegetarian option, I like to serve these mushrooms as a side dish alongside spiralised vegetables such as zoodles or baked potatoes (paleo). You can make yourself a healthy breakfast by stuffing them in omelettes. Drizzle some Cilantro Chimichurri on top to get a tasty main dish!! You can also spoon them over. The best combo is when you serve them alongside some reverse seared steak! Totally delicious!

Ingredients you will need to make these Sautéed Button Mushrooms with Garlic 

• Olive oil and butter - I prefer to use olive oil since it has a higher smoking point in comparison to butter. To make sure the mushrooms get a nice sauté and brown properly, it is key to fry them at high heat. Butter burns faster and is therefore not the best option. The butter will then be added once the mushrooms are almost done to give them that extra buttery flavour.
• Button mushrooms - I used white button mushrooms. 
• Two sprigs of thyme - I used fresh thyme but you can also use dried thyme if you don't have the fresh herb in hand.
• Fresh garlic - gives the dish a nice aroma and flavour. You can either mince or finely slice the garlic, depending on your preference but minced garlic works much better for this recipe.
• Balsamic vinegar
• A tablespoon of preferred low carb sweetener or honey (paleo option). I used erythritol as my low carb sweetener.
• Salt and pepper to taste

How to make Sautéed Button Mushrooms with Garlic 

The mushrooms are sautéed in olive oil at high heat, to enable them to attain that great colour but are fried just enough to enable them to retain their juiciness.

1. Clean the mushrooms - use a damp cloth, kitchen towel or a pastry brush to brush off excess dirt from the surface of the mushrooms. For super dirty mushrooms, fill a bowl with cold water, rub against the surface to get rid of excess dirt then blot them dry. I would advise blotting each button mushroom, we don't want to end up with soggy mushrooms!
2. Slice the mushrooms - to slice the mushrooms, first cut in half then again in quarters. You can slice them as small as you prefer. 
3. Fry the mushrooms - heat a skillet or a wide pan under high heat. Add olive oil and allow this to heat up. Arrange the mushrooms in a single layer to avoid overcrowding and allow them to sear for about 2-5 minutes so they get properly browned and release excess fluid.
4. Proceed to add the minced garlic and fry for 1 minute. Next, add the balsamic vinegar, sweetener and thyme then allow to sauté for a further 3-4minutes. Season with salt and pepper then top with the butter. Turn off the heat and allow the butter to melt.
5. Remove from heat, top with some extra thyme or butter (optional) and serve.

Storage

These sautéed button mushrooms can be stored in the fridge in an airtight container for 2-3 days. You can freeze them, but I personally don’t recommend it as the mushrooms get watery and the texture changes upon thawing.

Topping variations

• Parsley - chop some parsley to give the mushrooms a fresh herb flavour. You can stir in the parsley, just before you remove the pan or skillet from the heat. Save a tablespoon or two for garnish.
• Creamy mushrooms - to make the mushrooms creamy, pour in a cup of heavy cream. Allow the cream to cook and reduce. The cooked sauce should be clingy.
• Spinach - to add some extra vitamins, stir in about two cups of spinach and allow to cook for about 2-5 minutes (or until the spinach has wilted).
• Red cooking wine - heat olive oil, butter and garlic. Add red wine and allow to simmer.

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