{"id":14708,"date":"2017-02-18T22:57:58","date_gmt":"2017-02-19T03:57:58","guid":{"rendered":"https:\/\/www.slimmingeats.com\/blog\/?p=14708"},"modified":"2023-06-29T11:47:32","modified_gmt":"2023-06-29T16:47:32","slug":"sauteed-garlic-mushrooms","status":"publish","type":"post","link":"https:\/\/www.slimmingeats.com\/blog\/sauteed-garlic-mushrooms","title":{"rendered":"Saut\u00e9ed Mushrooms"},"content":{"rendered":"\n

Delicious saut\u00e9ed mushrooms with garlic that are the <\/em>perfect packed with flavour side dish for a variety of main dishes. <\/p>\n\n\n\n

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Delicious Lighter Saut\u00e9ed Mushrooms<\/strong><\/h2>\n\n\n\n

One thing that can be hard to accomplish when trying to cook lower calories is tasty saut\u00e9ed 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 saut\u00e9 flavour without the need for lots of oil. The key is broth or stock and the finished result is almost like they have been cooked in heaps of butter.<\/p>\n\n\n\n

Utterly delicious and the perfect accompaniment to things like eggs, steak or chicken etc.<\/p>\n<\/div><\/div>\n\n\n\n

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How to Saut\u00e9 Vegetables with Stock<\/strong> <\/h2>\n\n\n\n

The key to saut\u00e9ing vegetables with stock instead of oil, is to heat the vegetables in a pan on a medium high heat and add a little bit of stock in at a time, as that bit reduces down, you can add in a little more and repeat until the vegetables take are lovely and golden,<\/p>\n\n\n\n

Don't rush the cooking, as otherwise you vegetables can end up looking a bit anaemic and the beauty of this technique is that lovely colour you get to the vegetables, as well as that added flavour<\/p>\n\n\n\n

It's a similar process to a risotto and works so well. I learnt this trick many years ago now and use it often. Although this recipe is for Saut\u00e9ed 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 saut\u00e9ed 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.<\/p>\n<\/div><\/div>\n\n\n\n

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Best Mushrooms for Saut\u00e9ing<\/strong><\/h2>\n\n\n\n

Any kind of mushrooms work fine for this method. I like to use white button mushrooms, as they are just the perfect size when sliced in half.<\/p>\n\n\n\n

Cremini Mushrooms are another favourite and they have a more brown colour, then of course there are portobello caps which you can slice and King Oyster Mushrooms (those are so good for Asian inspired recipes etc). <\/p>\n\n\n\n

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.<\/p>\n\n\n\n

It's hard to believe these haven't been cooked in loads of butter or oil - they taste amazing!!!<\/p>\n<\/div><\/div>\n\n\n\n

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More Mushroom Recipes<\/strong><\/h2>\n\n\n\n

Looking for some other mushrooms recipes? Check out these:<\/p>\n\n\n\n