![Best Ever Mushroom Soup](https://meadowmushrooms.co.nz/cache/images/b/a/9/e/8/ba9e81f0cc98013de444f00e4329fa45b4c966f7.jpeg)
The simplest way to sauté
PREP TIME: 10 Min
COOK TIME: 5 Min
SERVES: 2
![The simplest way to sauté](https://meadowmushrooms.co.nz/cache/images/d/a/c/c/5/dacc58da7fd11afafdcd460d273b3372c50f0508.png)
![](/images/title-ingredients.png)
- olive oil or butter
- sprinkle of salt & pepper
- fresh herbs - optional e.g. chopped parsley, thyme, chives, garlic, chilli flakes
Method
- Slice or quarter your mushrooms.
- Heat olive oil or butter in a frying pan over a medium-high heat then add the mushrooms, being sure not to overcrowd the pan. Add your favourite herb if using.
- Mushrooms cooked for a short time will taste fresh and retain a good bite to their texture.
- Mushrooms cooked longer until they're golden brown or caramelised, will release water and give a more intense flavour.
- Season with salt and pepper to your liking and toss to combine.
Try your sautéed mushrooms on the side with eggs, chicken or beef; piled on toast, bruschetta, baked potatoes, pancakes or waffles; or added to pizza, lasagne or risotto.
MADE WITH
Small Portabello Mushrooms
![Small Portabello](https://meadowmushrooms.co.nz/cache/images/0/4/b/2/d/04b2dc67a502a0a92a718238ade889b410a53bdb.png)
White Sliced Mushrooms
![White Sliced](https://meadowmushrooms.co.nz/cache/images/8/c/0/1/4/8c0143ef5a82fff89f817ea6713f211538391853.png)