Easy Sauteed Mushrooms (Gluten Free, Dairy Free, Soy Free, Oil Free)
We love the savory flavors and nutritional benefits of incorporating mushrooms into our meals, and this healthy sauteed mushrooms recipe is just as easy and tasty as my old recipe.
Cremini (also Crimini or Baby Bellas) or Button (also White) Mushrooms
There are several different types of edible mushrooms, all with slightly different benefits, but Cremini and Button mushrooms are probably the most commonly found in grocery stores, and the most reasonably priced.
- Cremini, or Baby Bella, are basically young Portobello mushrooms. They are the dark brown mushrooms that you probably commonly see at the store and have a bit more flavor and firmer texture
- Button, or White, are the light tax mushrooms that are also probably at your local store. They have a milder flavor and are usually softer when cooked.
Old Ways and New Ways
I used to make mushrooms with 1-2 tablespoons of butter and 1-2 tablespoons of red cooking wine. But since discovering we have problems with dairy in our family and some alcohol, I’ve made a few changes to that old way of making sauteed mushrooms.
And I think the new way is just as flavorful and just as easy.
Now instead of butter, I use extra virgin olive oil, a slightly different but still delicious flavor. But for an even bigger flavor punch, try broth.
I also us coconut aminos for even more flavor and nutrients, but you can also use Braggs Liquid Aminos if your okay with soy.
We skip soy sauce and opt for the coconut aminos to avoid any hormone trouble relating to the phytoestrogens that have been reported in soy.
We love the savory flavors and nutritional benefits of mushrooms and this healthy sauteed mushrooms recipe is both easy and tasty. Goes great with power bowls, steak, hamburgers, and more.
- 1 pound Cremini or Button Mushrooms (sliced or diced)
- 1-2 clove Garlic (minced)
- 1 tbsp Broth, Extra Virgin Olive Oil, or water
- 3 tbsp Coconut Aminos (or Braggs Liquid (Soy) Aminos)
- Salt and Pepper (to taste)
- 1/4-1 White Onion (thinly sliced or diced)
- 1/4 Cup Broth (additional if skillet gets too dry)
- 1/4 Cup Fresh Herbs (finely chopped)
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Set your stove to Medium heat and spread oil in your skillet.
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Add mushrooms to slightly seer. Then flip after about 2 minutes.
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When mushrooms absorb your liquid or oil, add coconut aminos, salt, and pepper.
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Simmer on Low heat until most fluids are absorbed and preferred is reached. (mushrooms will turn brown)
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Serve.
- If using optional ingredients:
- add onions
- when you add the mushrooms to the pan for non-seered mushrooms
- slightly pre-cooked (with other ingredients) after mushrooms have been seered on both sides
- add additional broth when you add the coconut aminos
- add herbs (such as oregano, rosemary, or thyme) as mushrooms finish cooking.
- add onions
- You can substitute dried onions, garlic, and herbs for fresh.
- Just use a dry or barely damp cloth to gently clean mushrooms.
Resources
Here are a few direct links to what I use when I make these easy sautéed mushrooms, all in one place for your quick access.
When making, I use:
- Vegetable Broth
- Extra Virgin Olive Oil
- Coconut Aminos
- Dried Herbs (Here’s an Italian blend, or you can get Rosemary, Oregano, and Thyme individually if not using fresh herbs)
- Garlic Powder
Equipment I use:
- Cast iron skillet
- Garlic press (for fresh garlic clove) (this is similar to the oldie I use)
- Stainless steel spatula (8 in) or Stainless steel spatula (10 in) (we’re a divided household on our favorite for this)
- Cutting board (I like bamboo)
- A good knife
To Sum It Up
Mushrooms are a great source for several B vitamins and other vitamins and minerals, but be sure to eat them within 1-2 days of purchase to avoid them getting mushy.
Don’t miss out on this filling and flavorful ingredient for your next meal.
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