Sautéed Mushrooms with Garlic & Cognac

In less than 30 minutes, you can have these steakhouse-quality sautéed mushrooms on the table. Leftovers are great on steak sandwiches, too!

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cremini mushrooms unsalted butter olive oil garlic cognac lemon juice fresh parsley & thyme

Let's Make Sautéed Mushrooms

Clean mushrooms and trim stems. If the mushrooms are large, halve or quarter them. Small mushrooms can be left whole.

Heat butter and oil in a large skillet. Add the mushrooms cap-side down and cook over medium high heat for 3-4 minutes, without stirring.

Toss the mushrooms and season with salt and pepper. Continue cooking over medium heat until the mushrooms are tender and brown. Add the garlic and cook for a minute.

Deglaze the pan with cognac and lemon juice and cook until reduced, about 2 minutes. Toss mushrooms with herbs and the remaining coganc before serving.

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