Ingredients
- 3 tbsp olive oil
- 1 lb portabella mushrooms, cleaned and sliced
- 1 lb White button mushrooms, cleaned and sliced
- Kosher salt and freshly ground black pepper to taste
- 2 cloved of garlic, minced
- ¼ c low-sodium vegetable or chicken broth
- Chopped fresh parsley, for garnish
Directions
- Heat olive oil in a large skillet over medium heat.
- Add mushrooms, salt and pepper, and cook until softened and light golden-brown, about 4 to 5 minutes.
- Add garlic and broth, and cook until tender, about 1 to 2 minutes.
- Remove from heat. Garnish with parsley and serve immediately.
Note: Substitute 1/4 teaspoon of garlic powder for 2 cloves of fresh garlic!
Author: Mushroom Council
Did you make this recipe? Share it on Instagram and tag @farmers.fresh.mushrooms
Find More Recipes
If you enjoyed this recipe, try these other tasty recipes:
Dinner
Slow Cooked Salmon with Shiitakes and Tomato Fondue
A delicious and nutritious dinner for 4 that doesn't take hours to make. Try it out for your next weekday dinner.
Lunch, Dinner
Shiitake Mushroom Broth with Ginger Prawns
A light broth paired with tasty ginger prawns make this a perfect summer dish for those hot days.
Dinner
Cured Tuna with Oyster Mushrooms
The earthy richness of sauteed oyster mushrooms is a perfect pairing to the delicate, melt-in-your-mouth texture of cured tuna in this tasty dish.
