Lower Fat Sauteed Mushrooms

I love mushrooms but just like a baked-potato they can soak up butter like a sponge.  Here is a way to make this delicious and healthful side dish with a fraction of the fat and you don't sacrifice any flavor.
Recipe By: Gourmetsleuth
  • Prep2 min |
  • Total9 min |
  • Serves 2


    • 8 ounces whole or sliced fresh button mushrooms
    • 1 spray PAM or other non caloric cooking spray
    • 4 ounces water
    • 5 grams (2 teaspoons) butter
    • 1 each salt and peppert to taste


Slice your mushrooms if they are not sliced already.  The store I shop at slices them fresh every day or so.

Select a frying pan at least 10" in diameter and has a tight-fitting lid.  You can use a stainless steel pan (more difficult to keep it from sticking) or use a non-stick pan.

Give the pan a quick spray of non caloric oil such as PAM.  Place the pan over medium-high heat.  Add the mushrooms and add salt and pepper to taste then cover the pan with a tight fitting lid.  Allow the mushrooms to brown, turning the mushrooms after a couple of minutes as they began to brown.


Once they start to look a little dry add about one ounce (about 2 tablespoons) of water.  Replace the lid and only open it to turn the mushrooms or add the water.  Add another ounce of water and cook the mushrooms until they were nicely browned. 


dry sauteed mushrooms with butter added 

Now turn off the heat and keep cover on the pan and keep the pan on the burner.  Right before you serve the mushrooms  add about 5 grams (about a teaspoon) of butter then give the mushrooms a stir.   Serve them right away preferably on a heated plate.

dry sauteed mushrooms on plate

You an easily double the recipe as needed for your family.

Recipes From GourmetSleuth.com - The Gourmet Food And Cooking Resource