Sauteed Mushrooms with Garlic and Cognac
In less than 30 minutes, you can have these restaurant-quality sautéed mushrooms on the table as a steakhouse-inspired side. Leftovers are great on steak sandwiches, too!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
- 2 pounds cremini mushrooms
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 large garlic cloves minced (1 tablespoon)
- 2 tablespoons cognac plus 1 teaspoon, divided
- 1 tablespoon fresh lemon juice
- 2 teaspoons fresh thyme leaves
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
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 that can hold the mushrooms in a single layer. Add the mushrooms cap-side down and cook over medium high heat for 3-4 minutes, without stirring, to caramelize.
Toss the mushrooms and lower the heat to medium. Season with salt and pepper. Continue cooking until the mushrooms are tender, brown, and any released liquid is evaporated, about 5-6 minutes longer.
Add the minced garlic and cook until fragrant, about 1 minute. Deglaze the pan with 2 tablespoons of cognac and lemon juice, scraping any brown bits from the bottom of the pan. Toss the mushrooms again and cook until the cognac and lemon juice are reduced, about 2 minutes.
Add the fresh herbs to the pan and season to taste with additional salt and pepper. Just before plating, stir in the remaining 1 teaspoon of cognac.
Calories: 209kcal | Carbohydrates: 10g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 306mg | Potassium: 1016mg | Fiber: 1g | Sugar: 4g | Vitamin A: 7.9% | Vitamin C: 5.9% | Calcium: 5% | Iron: 6.4%