These kinds of recipes are often the most popular on my site. With only a few ingredients, and minimal time to prep/cook, this dish will blow your socks off. Actually, this recipe was inspired by Ava. My little chef who won’t eat a blueberry or a strawberry, but will happily devour an entire pan of these Garlicky Sautéed Mushrooms. And honestly, I don’t blame her. They’re freaking delicious.
Not only is this an amazing side dish for an easy weeknight meal, but these are a great addition to your Thanksgiving table because they take no time at all. I’ll be making them this year, and simply bringing all the prepped ingredients over to my sister-in-laws house and cooking these down for 5 minutes right before we serve. DONE.
You could also make them at home and warm them up for 1 minute on the stove. Easiest thing ever. One thing to remember, if you’re making this for a crowd, you’ll need a lot of mushrooms. These babies cook way down, kinda like how an entire bag of spinach cooks down to almost nothing!
And, feel free to use whatever mushrooms you like! I love to mix it up and use a variety because they’re so pretty and flavorful. You’re gonna love these. I can’t wait to see them in your kitchen!
Garlicky Sautéed Mushrooms
- 2 tablespoons olive oil or ghee
- 16 ounces mushrooms, cleaned and thinly sliced (I use crimini and portobello but you can use any mushrooms you like)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic powder
- 3 cloves garlic, minced
- Preheat a large cast iron skillet or pan over medium high heat. Add the olive oil, mushrooms, salt, pepper and garlic powder. Cook for 3-5 minutes until mushrooms begin to soften.
- In the last minute of cooking add the minced garlic, stirring often. Remove from heat and serve immediately.