Easy Saté Sautéed Mushrooms
Sautéed mushrooms infused with lemongrass, shallots, garlic, and Thai chilies! A delicious and umami-packed side dish!
Ingredients
- 2 tbsp oil
- 1 shallot minced
- 2 cloves of garlic minced
- 1/2 small Thai chili (Bird's eye chili)
- 2 tbsp minced lemongrass
- 2 and 1/2 cup quartered mushrooms cremini or brown mushrooms
- 1 tsp coconut sugar
- 1/4 tsp salt adjust to taste
- 1/4 cup chopped fresh parsley or cilantro
Instructions
- Heat the oil in a large non-stick skillet over medium heat. Once hot, add the minced shallot, garlic, chili, and lemongrass. Sauté for about 2 minutes.
- Add the mushrooms and sauté for another 5 minutes, or until mushrooms are tender. Add the coconut sugar and salt, stir to coat, and sauté for one more minute. Taste and adjust saltiness if needed.
- Remove from heat, stir in the chopped parsley, and serve hot! Saté mushrooms will keep for up to 3 days in the refrigerator.
Notes
For more umami, feel free to replace the salt with soy sauce.