These Syn Free Sautéed Garlic Mushrooms accompany any dish really well, from breakfasts, to lunches to dinners.

One thing that can be hard to accomplish on Slimming World is tasty sautéed food. Spray oils don’t always cut it, as the food tends to be dry unless you are using a good amount of spraying. I have an awesome tip for getting that lovely sauté flavour without the need for lots of oil. The key is broth or stock.

Although this recipe is for Sautéed Garlic Mushrooms, this technique will work for most veg. It is great for browning onions, celery and carrots for the base of a sauce. Achieve delicious sautéed cabbage or kale and one of my favs French Green Beans, taste so amazing cooked this way, I could literally just each a plate of those on their own.

One thing I that I really hate is dried out or watery cooked mushrooms, they look anaemic and just have very little flavour. This technique for mushrooms is amazing, once you cook these Syn Free Sautéed Garlic Mushrooms this way, you will come back to this recipe again and again.

Serve these Sautéed Garlic Mushrooms, on steak, on toast with poached eggs for breakfast, as a side to breakfast. With chicken or pork,  the list is endless.

Once cooked I like to sprinkle with a little fresh Italian parsley, as the green makes them look so pretty. You can leave it out if you prefer. These mushrooms are also gluten and dairy free and vegetarian friendly if you use a vegetable stock.

It’s hard to believe these haven’t been cooked in loads of butter or oil – they taste amazing!!!