A recipe for sautéed mushrooms that doesn’t take very long to make, and tastes great when served on top of cooked pasta or rice. You can also let the mushrooms cool, in order to serve in a tossed green salad.
- 1 (8oz) package baby bella mushrooms, sliced
- 2 tablespoons olive oil
- 1 tablespoon filtered water, adjusted
- 1 tablespoon gluten-free liquid aminos, or gluten-free tamari
- 2 cloves garlic, minced
- 1/2 teaspoon dried basil or thyme
- 1/2 teaspoon Himalayan salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Heat the olive oil in a large skillet, on medium high.
Add mushrooms, and use a large wooden spoon to distribute evenly. Don’t stir.
Cook 4 minutes, or until browned. Use the spoon to gently flip the mushrooms. Cook an additional 4 minutes. If at any time the mushrooms start to stick to the pan, add just enough filtered water to loosen, stir, and allow water to evaporate.
Add the liquid aminos or tamari, garlic, and basil or thyme. Stir-fry for 3 minutes, or until tender.
Add the Himalayan salt and pepper, and serve. Goes great on top of gluten-free pasta or brown rice, or let cool before adding it to a green salad. You might try adding cooled sautéed mushrooms to our recipe for Garden Salad or Green Chard Salad.
Makes 4 to 6 servings
Should I use thyme or basil to best effect? Ingredients say basil, but instructions say thyme. Thnx!
Thank you for pointing that out. I’ve updated the recipe to show that both choices pair well with mushrooms. You can also experiment with rosemary, sage, or parsley to discover what you like best. Each offers a unique flavor.