I saw this recipe of sauteed mushrooms in one TV show by a French chef something like 15-16 years back. Cooking was just a “hobby” then, something one did once or twice a week. My interest in cooking developed thanks to these cooking shows on TV. Up until these shows I had steadfastly refused to learn anything in the kitchen, telling my mom that she wanted me to learn to cook because I am a girl. To which, my mom would reply that everyone must know to cook, boy or girl doesn’t matter. Coming back to TV shows, I remember I would jot down these recipes that I liked and kept them in one brown folder, which over the years my mom misplaced. So this recipe of sauteed mushrooms is just from memory.
It is such an easy and simple recipe, relying on the flavors of mushrooms and mint, that I didn’t have trouble recollecting it after all these years. That’s the beauty of simple recipes!! You don’t need to use too many ingredients and labour for hours in the kitchen to make gastronomical delights. I am calling this dish of sauteed mushrooms with onion and mint a gastronomical delight because Devansh, hubby, and I are crazy about mushrooms. Devansh and I have same eating preferences; hubby’s palate may not always agree with ours. But when it comes to mushrooms, we are all on the same page. You can view all the mushroom recipes I have shared on the blog so far here.
Coming back to these minty sauteed mushrooms, we have them as an appetizer before dinner. Come to think of it, I have also given this to Devansh as an evening snack. Here’s the recipe of buttery, minty, sauteed mushrooms…
Mushroom Recipes | Sauteed Mushrooms
- 1 packet button mushrooms 200 gms
- 1 large onion
- 1 fistful mint leaves
- 2 tbsp butter see note below
- 1/2 tsp black pepper powder
- salt to taste
- Peel and cut onion into disk-shaped slices, and then separate each slice into rings. (Don't worry if you don't get perfect rings, just make sure to separate each layer.)
- Cut the stems off mushrooms. (Retain these stems, you'll be using mushrooms and the stems.)
- Heat a pan, and add butter and onion.
- Sauté for about 2 minutes, and then add mushrooms and stems.
- Add salt, sauté for a minute, and then cover the pan with a lid.
- Cover and cook on low heat for about 5 minutes till mushrooms release all their moisture.
- Take off the lid, and add black pepper powder and mint leaves.
- Cook on medium heat till all the moisture evaporates from the mushrooms. (Make sure to stir after turning up the heat.)
- Serve hot as an appetizer or a side dish.