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Sauteed Parasol Mushrooms with Butter

Sauteed Parasol Mushrooms with Butter

Sauteed Parasol Mushrooms with Butter

By recipes genie | Published on December 30, 2024

Tools & Equipment

1
Large Skillet
2
Soft Brush or Cloth
3
Cutting Board
4
Knife

Ingredients

Mushrooms

  • 1
    0.5 lb Parasol Mushrooms

Dairy

  • 1
    4 tbsp Unsalted Butter

Seasoning

  • 1
    0.25 tsp Salt
  • 2
    0.25 tsp Black Pepper

Garnish

  • 1
    2 tbsp Fresh Parsley

Directions

1

Prepare the Mushrooms

Begin by carefully cleaning the parasol mushrooms. Gently wipe off any dirt or debris with a soft brush or a slightly damp cloth. Avoid soaking them in water, as they can become soggy. If the stems are tough, trim the very ends.

2

Melt the Butter

Heat a large skillet over medium heat. Add the butter and let it melt, swirling it around the pan to coat the surface. Be careful, hot butter can splatter.

3

Add Mushrooms to the Skillet

Once the butter is melted and the pan is hot, add the cleaned parasol mushrooms to the skillet. Ensure they are in a single layer to allow them to cook evenly. If you have too many, cook them in batches to avoid overcrowding the pan.

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4

Cook the Mushrooms

Cook the mushrooms for about 4-5 minutes on each side, or until they are golden brown and tender. You'll notice a change in texture as they cook, becoming more pliable and slightly juicy. Flip them gently to avoid tearing.

5

Season the Mushrooms

Season the cooked mushrooms with salt and pepper to taste. Sprinkle evenly over the mushrooms. For a more pronounced flavor, you can add a pinch of garlic powder.

6

Garnish and Serve

Remove from the heat. Sprinkle with freshly chopped parsley for a pop of color and freshness. Serve immediately.

Recipe Tips

  • When selecting parasol mushrooms, choose firm, unblemished caps. Avoid mushrooms that appear slimy or have a strong odor.
  • If you don't have fresh parsley, dried parsley or chives can be used as a substitute.
  • For a richer flavor, add a clove of minced garlic to the butter as it melts.
  • Store leftover cooked mushrooms in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan before serving. Always ensure proper storage to prevent any food safety issues.
  • For a non-dairy alternative, use olive oil or another cooking oil instead of butter.

Nutrition Facts (per serving)

Calories

220 kcal

Carbs

5g

Protein

7g

Fat

20g

Fiber

2g

Sugar

1g

Sat. Fat

12g

Sodium

380mg

Trans Fat

0.5g

Cholesterol

60mg

Potassium

300mg

Vitamin A

100%

Vitamin C

5%

Calcium

10%

Iron

1%

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