Sautéed and Spicy Mushrooms

Mushrooms have a deep, meaty flavor, and the spicy paprika in this recipe gives them an added flair. They serve as a great side to many meals, but beautifully accent and create an added depth to beef dishes. This recipe is versatile, so feel free to choose what type of mushroom and spices you use! Shiitake mushrooms with a splash of coconut aminos and wasabi or portobello mushroom caps with Cajun seasoning are highly recommended.
Serves 2

2 tablespoons (30 ml) olive oil
2 tablespoons (30 ml) minced onion
2 tablespoons (30 ml) chopped celery
2 tablespoons minced garlic
2 cups (480 ml) button mushrooms
1–2 teaspoons (10 ml) hot paprika
1⁄2 teaspoon (10 ml) teaspoon cayenne pepper
3 tablespoons (45 ml) white wine
Salt and pepper, to taste

1. Heat olive oil over medium heat in a large frying pan. Add onion, celery, and garlic to the pan and sauté for 6–7 minutes. Add mushrooms, paprika, and cayenne pepper and cook for another 6–7 minutes.
2. Turm heat up to medium-high and let vegetables simmer for another minute. Add wine once the mushrooms start to smoke slightly. Let the wine evaporate and reduce. Sprinkle mushrooms with salt and pepper to taste and serve warm.

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Sautéed and spicy mushrooms turn two cups of button mushrooms into a smoky, fiery side with real depth. Onion, celery, and garlic build the base, hot paprika and cayenne bring the heat, and a splash of white wine rounds out the pan. Ten minutes, one skillet, and beef dinners get noticeably better.

Pro Tips

• Do not crowd the pan - give the mushrooms the full surface so they brown rather than steam, and stir only occasionally.
• Wait until the mushrooms smoke slightly before adding the wine; that is the moment the pan juices are ready to lift into the sauce.
• Add the paprika with the mushrooms so the spice blooms in the oil instead of tasting raw at the end.
• Shiitake with a splash of coconut aminos, or portobello caps with Cajun seasoning, are excellent swaps for the button mushrooms.

Frequently Asked Questions

Can I make these mushrooms ahead?

They are best straight from the pan, but leftovers keep 3 days refrigerated and reheat well in a hot skillet.

How spicy are they?

With 2 teaspoons of hot paprika plus cayenne they carry real heat. Start with 1 teaspoon of paprika for warmth without the burn.

What should I serve them with?

They were built for beef - steak, meatloaf, burgers - but they also sit well beside roast chicken or spooned over roasted squash.

Recipe Card

Stav Kogan

Sautéed and Spicy Mushrooms

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Servings: 2 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 2 tbsp olive oil
• 2 tbsp minced onion
• 2 tbsp chopped celery
• 2 tbsp minced garlic
• 2 cups button mushrooms
• 1–2 tsp hot paprika
• 3 tbsp white wine
• Turm heat up to medium-high and let vegetables simmer for another minute. Add wine once the mushrooms start to smoke slightly. Let the wine evaporate and reduce. Sprinkle mushrooms with salt and pepper to taste and serve warm.

Method

 

1. Heat olive oil over medium heat in a large frying pan.
2. Add onion, celery, and garlic to the pan and sauté for 6–7 minutes.
3. Add mushrooms, paprika, and cayenne pepper and cook for another 6–7 minutes.

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