If someone asked you what your favorite side dish is, what would it be? The first things that pop into mind for us are crisp, refreshing salads and roasted veggies. We could never go wrong with garlic roasted broccoli or yummy roasted butternut squash and brussels sprouts.
As for salads, it’s one of our mainstay sides. They’re easy to toss together, and they’re a refreshing balance to whatever our main dish is.
So even though we have a whole bunch of different veggie sides, filling complementary dishes made of quinoa, rice, or potatoes, there seems to be one tasty side missing from our collection of healthy sides – classic sauteed mushrooms.
It’s hard to believe that we haven’t shared a sauteed mushroom recipe with you up until this point, and what a shame that we haven’t! Sure, we have recipes with mushrooms in them, but this simple sauteed recipe should be something that everyone has on hand.
Mushrooms are one of those dependable ingredients that you can always find in the grocery store, so not only are they delicious with a Mediterranean-style Skillet Baked Chicken, they also go with spring-time favorites like Lemon Asparagus Pasta. In other words, good all year round and with different cuisines.
This versatile dish is also quick to cook, making your dinner ready in 10 minutes. Even if your stove top is taken (or only a couple of burners actually work), you can still crank this out after the main dish, and still enjoy a piping hot dinner.
Our recipe calls for extra flavor by adding garlic and white wine, and we brighten the dish up even more with freshly chopped parsley. And just like that, you have a healthy, delicious side dish to complement your meal.
(Oh, and by the way, the recipe only calls for a couple tablespoons of wine, so you know what that means… A glass of white wine to enjoy with your dinner! Yes!)
Parsley is a great way to brighten up a dish with its fresh flavor, so we highly recommend using fresh herbs. Here’s how to chop and store fresh parsley:
- Garlic – 2 cloves, minced
- Brown mushrooms – 1/2 lb
- Parsley – 1/4 bunch, chopped
- Cooking oil – 1 tbsp
- White wine – 2 tbsp
- Garlic / Mushrooms / Parsley – Prep as directed. (Can be done up to 3 days ahead)