These Sautéed Garlic Mushrooms are rich in flavor and delicious on almost anything. They caramelize quickly with butter, garlic, herbs, and coconut aminos or soy sauce.
3tbspghee, butter, or vegan butter, Can use extra-virgin olive oil.
8ozsliced mushrooms, I prefer sliced baby portabella mushrooms.
1tbspcoconut aminos or soy sauce
1 1/2tspgarlic, minced
1/2tspdried rosemary
1/2tspdried basil
1/4tspsalt
1/4tspblack pepper
Instructions
Add 2 tbsp butter, ghee, or olive oil to a skillet on medium-high heat. Once melted, add mushrooms in a single layer. Let the mushrooms brown before stirring, about 3 to 4 minutes.
Stir so your mushrooms are flipped and continue to sauté until mushrooms are browned and tender, about another 3 to 4 minutes. They'll already start to smell fantastic at this point.
Add the remaining 1 tbsp of butter, ghee, or olive oil. Add coconut aminos or soy sauce, minced garlic, rosemary, basil, salt, and pepper. It will bubble. Simmer for 1 to 2 minutes until everything is heated through and garlic is golden.
Notes
Nutrition information is calculated for this recipe with the assumption that you're getting 4 servings. Of course that completely depends on how you're using it. If you want these mushrooms to be a side you may only get 2 servings. If you're adding a little to the top of burgers you could potentially get 6 servings.