Sautéed Mushrooms

October 27, 2016
Leigh Erin Connealy, M.D.

Serves 2

Total Time:

For health or environmental reasons, many of us try to give up meat or just eat less of it. One thing that meat brings to a table is rich, savory flavor known as umami. However, it’s not the only thing that gives the flavor. One of the best additions to a meatless meal is mushrooms. They bring great flavor with few calories, as well as nutrients like selenium, vitamin D, riboflavin, niacin, and several antioxidants.

These mushrooms are great to throw in with grains or pasta, add to a soup for a bump in flavor, or combine with a couple of vegetable sides to round out a complete vegetarian meal.

Ingredients

  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 cup sliced mushrooms (I typically use Portobello, but use whatever you have on hand)
  • 1 teaspoon oregano, dried
  • ½ teaspoon garlic powder
  • ¾ teaspoon red wine
  • Salt and black pepper to taste

Directions

  1. Heat butter and olive oil in a skillet over medium heat.
  2. Stir mushrooms in the oil and butter until well-coated.
  3. Stir in seasonings and red wine. Stir to coat mushrooms.
  4. Cook and stir mushrooms until tender, five to ten minutes.

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