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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.

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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.


  • 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


  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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