Sautéed Mushrooms

Let’s get real for a minute. If you’re one of those folks who hate mushrooms because they “taste like dirt” it’s time to get over it. Don’t be a ‘shroom hater. I mean, it’s not 1970 when you didn’t have sites like FoodieandWine.com to turn to for creative recipes and the Better Homes and Garden Cookbook could only do so much.

I too hated mushrooms until a visit to Saltgrass Steakhouse in San Antonio opened my eyes. Think mushrooms smothered in butter, red wine and more butter! It was like butter with a side of mushrooms. Who can pass up a dish comprised of butter and wine? Nope. I can’t either. So I didn’t. We lapped up the remnants of the butter sauce with the spoons used for the famous Texas Sweet Tea. We’re all about multi tasking and that spoon served dual purposes that day. Life. Changing.

Sauteed mushrooms on a long white serving platter. A fork and bottle of red wine and in the background.

We’ve been experimenting over the past few years with our own sautéed mushroom recipes. We’ve tried the “cook all day” route but the aroma, while divine, killed our appetite once they were ready to serve. Instead we focused our efforts on the opposite. Sautéed mushrooms that don’t take hours to cook. While our version is much healthier than the dish we fell in love with at the Saltgrass Steakhouse, it still packs the same flavor.

21 Day Fix Recipe – to make this approved for the 21 Day Fix diet (21 Day Fix details here), just replace the soy sauce with Braggs Liquid Aminos and replace the red wine with an additional tablespoon of red wine vinegar. The recipe only calls for 2 tablespoons of wine and most of it burns off so keep that in mind if you’re worried. 1 serving equals 1 green and 1 oil.

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