Mr. Native Texan loves a good steak. Unfortunately, he’s been unable to find one that lives up to his standards here on the east coast.
But this post is about mushrooms, not steaks. 🙂
True story: while dining at Del Frisco’s, our server accidentally brought us a side of Sauteed Baby Mushrooms. Neither of us even liked mushrooms, but he left them at our table anyway. So we tried them. Amazing!
We were instantly converted.
By the way, I actually called up the chef at Del Frisco’s to find out the exact recipe for their Sauteed Baby Mushrooms.
His slightly unenthusiastic response: Sherry, butter, lots of garlic, salt and pepper. Cook for about 20 minutes on the stove.
Mr. Native Texan still does not like mushrooms in general, but he loves these! And they’ve earned a spot in the dinner rotation for Project: Eat More Veggies.
- Heat coconut oil (or butter) over medium heat in a pan on the stove top.
- Add sherry or white wine.
- Add garlic and saute for a few minutes.
- Add mushrooms and cook about 20 minutes, stirring occasionally. You many want to reduce the heat in order to prevent over cooking.
- Add salt and pepper to taste.
- Serve and enjoy!
The amounts, as you can see, are very inexact. Play around until you find a good ratio. You really can't go wrong! And don't be afraid to use what seems like too much garlic.
More simple & tasty veggie recipes:
- Roasted Veggies
- Mashed Cauliflower Faux-tatoes
- Sauteed Green Beans with Bacon
- Green Beans Almondine with OJ
- Sauteed Red Peppers
- Sauteed Spinach with Bacon
Kathleen Henderson is the yankee behind the homestead. Follow along as we grow real food and three boys while renovating a 20-acre farm in northern Virginia. Do you love homegrown food, Paleo-ish recipes, and natural living? You’re in good company! Let’s grow together…