Sautéed Mushrooms

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These mushrooms are paired with fresh garlic and dark balsamic vinegar.


  • 1 basket mushrooms white or cremini (about 454 g/16 oz)
  • 1 clove minced garlic
  • Dark balsamic vinegar
  • No salt seasoning, optional


  1. Wipe clean, slice mushrooms, and pan sauté with no oil. Sauté until liquid has evaporated, but still moist.
  2. Add a drizzle of dark balsamic vinegar and if desired, a sprinkle of no salt seasoning.
  3. Stir to blend the flavors.

How to use

  • When mushrooms are cooked they are freezer friendly and quick and easy to add to spaghetti sauce, casseroles, lasagna, or sprinkled on pizza.