Gluten-Free Sauteed Mushrooms

While not everyone loves the texture and taste of mushrooms, I am addicted. A side of sauteed mushrooms is the perfect accompaniment to so many dishes. My Mom always served these on top of steak. I could eat them all by themselves.The best part? They can be easy and low in calories. When my Mom used to make them, she loads them with butter. I have found the taste to be just as good when they are cooked without.

Sauteed Mushrooms

2 pints, sliced cremini mushrooms
Gluten Free Worcestershire Sauce
Gluten free garlic powder
Salt and freshly ground pepper

Spray a large frying pan with just a bit of olive oil. Heat the pan and add the mushrooms. Add a generous amount of Worcestershire sauce and stir about every two minutes to ensure all of the mushrooms begin to cook down. After the mushrooms are about half the size that they started, sprinkle garlic powder to taste (not too much, you don’t want the garlic to dominate the dish). Once the mushrooms have cooked down completely (10-15 minutes) the sauce will have reduced as well. They may not need salt, give them a taste, but definitely add freshly ground black pepper. Serve warm with the entree of your choice.

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» He tried to make ME dinner | A Gluten Free Guide said,

March 10, 2008 @ 7:04 pm

[...] spices and herbs to complement a dish. (Use your gluten free worcestershire sauce to make these Sauteed Mushrooms. [...]

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