Sauteed Mushrooms

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Serves: 4

1 Tbsp Flying Olive Butter Extra Virgin Olive

1 Tbsp Flying Olive Eureka Lemon or Garlic Extra Virgin Olive (we like to use ½ and ½)

2 cloves garlic, minced

1 lb fresh mushrooms, sliced

¼ cup Flying Olive Neapolitan Balsamic Vinegar

Garlic powder (to taste)

Salt (to taste)

Freshly ground black pepper (to taste)


Heat the Flying Olive Extra Virgin Olive Oils of Choice on medium heat in a large saute pan. When the oil begins to shimmer, add the garlic and sauté for 1-2 minutes, until fragrant.

Add sliced mushrooms, stir to coat, and cook for about 5 minutes. While still in the pan, drizzle with the Flying Olive Neapolitan Balsamic Vinegar. Stir in the balsamic until the mushrooms are well coated and caramelized.

Taste and sprinkle with garlic powder, salt, and black pepper. Continue cooking over medium heat for about 10 minutes or until desired doneness is achieved. Remove from pan and serve.


Submitted by Barb L.