12.28.17

Sautéed Mushrooms

A good sautéed mushroom makes a wonderful side dish for just about anything! My favorite ways to enjoy them is to serve them over a bun-less burger to elevate your burger or alongside a delicious filet mignon steak for a good, healthy and Whole30 date night in! 

I love how simple it is to whip up and how delicious they are! Before I started eating Paleo/Whole30, I always included some butter in my mushrooms; however, I always use Ghee now. My absolute, hands down favorite ghee flavor of all time is this Himalayan Pink Salt Ghee by Fourth and Heart Ghee. The subtle saltiness makes it taste more like traditional butter to me, and I really love it in my scrambled eggs for breakfast, too! If there is a Ghee to buy, this is THE ONE. I am obsessed.

The mushrooms couldn’t be more simple, but they are certainly a staple in my household and I know you will enjoy them on top of or alongside all of the things! Enjoy!

Sautéed Mushrooms
Serves 4
A delicious and Whole30 approved sauteed mushroom dish that pairs well with just about anything!!
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 1 tbsp. olive oil
  2. 1 tbsp. ghee (I use Fourth&Heart Himalayan Pink Salt Ghee)
  3. 8oz. sliced baby bella mushrooms
  4. 1 clove garlic, minced
  5. 1/4 cup chicken or vegetable broth
  6. 1 tbsp. balsamic vinegar
  7. kosher salt, to taste
  8. black pepper, to taste
  9. 2 sprigs of thyme
Instructions
  1. Heat a skillet over medium-high heat.
  2. Add the olive oil and ghee, and heat until ghee is melted.
  3. Add the mushrooms and the garlic, and saute for 2 minutes.
  4. Add the chicken broth and season with a little salt and pepper and continue to saute for 3-4 more minutes, or until the broth has reduced by half.
  5. Add in the balsamic and the thyme (if using) and saute for 2 more minutes.
  6. Taste, and add more salt and pepper, if needed.
  7. Serve and enjoy!
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Please note that I only work with companies and products that I feel passionately about and that align with The Defined Dish’s views and that this post contains sponsored content. While I am compensated for the work I do, my opinions are always 100% my own.

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  • Jules Campbell
    December 30, 2017 at 2:23 pm

    What frying pans do you cook with and like most?

    • Alex
      December 31, 2017 at 12:46 pm

      I am obsessed with Ballarini (the parma line). HIGHLY recommend!

  • Megan
    January 2, 2018 at 4:15 pm

    Hi Alex! What are your thoughts on the Ballarini pans being aluminum? Does the coating make them safe to use? Thank you!!

    • Alex
      January 2, 2018 at 4:32 pm

      You know, it’s tricky. I do try and use The original Green pan (not aluminum) and still do use them today when possible; however, they just don’t cook like the ballarini does. So that is why I cook with it still!

      • Megan
        January 4, 2018 at 4:13 pm

        Thanks Alex!

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