Classic Sautéed RI Mushrooms with Garlic & Herbs
These freshly sautéed mushrooms have a deep savory flavor and are very versatile. Try as an addition to pasta, homemade pizza, omelets, rice bowls, crostini, stir-frys, Italian polenta, or as a side dish. Vegan and gluten-free!
Serves 4 (2 cups)
Ingredients
16 ounces RI Mushroom Co. Chef’s Mix mushrooms
¼ cup extra virgin olive oil
2 tablespoons fresh garlic, chopped (~5 cloves)
2 teaspoons fresh thyme leaves, chopped
¼ cup mushroom broth or vegetable broth
Salt & pepper, to taste
Directions
Prepare the RI Mushroom Co. Chef’s Mix mushrooms by cutting off any woody bottom portions and slice into equal-sized pieces. Consistent size is important so they all cook at the same rate.
Place a large, lidded, non-stick skillet over medium-high heat and add the extra virgin olive oil. Once the oil is shimmering, add sliced mushrooms, and stir to coat. Sauté mushrooms, stirring occasionally, until they start to get crispy around the edges, about 4-5 minutes. High heat is important to get that deep flavor!
Add chopped garlic and thyme. Stir well with a wooden spoon to combine. Continue to cook until the garlic is fragrant, about 60 seconds.
Add mushroom or vegetable broth and cover with the lid. Simmer mushrooms until most of the broth has evaporated, about 1-2 minutes.
Remove lid and season with salt and pepper to taste. Remove from heat and enjoy immediately!
Chef’s Notes:
Any RI Mushroom Co. product can be prepared in this way. Try with Maitake, Blue Oyster, Lion’s Mane, and much more!
Cooked mushrooms can be cooled down, packaged in bags, and frozen for future use. Do not freeze raw mushrooms.
Washing mushrooms out of the package is unnecessary, as they are grown and packaged at a sanitary facility.