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Easy Sautéed Mushrooms (AIP, SCD)

  • Author: Jaime Hartman
  • Total Time: 25 mins
  • Yield: 4 servings 1x


These easy sautéed mushrooms start out with a brief steaming which lets them release their moisture quickly, resulting in a beautiful and flavorful side dish you’ll be proud to serve with any meal. Finish with your a dried herb of choice and feel free to experiment with flavors!


  • 1 pound cremini mushrooms
  • 1/4 cup water
  • 1 teaspoon olive oil
  • 2 tablespoons apple cider vinegar
  • 1/2 cup bone broth
  • 1 teaspoon dried parsley, thyme, oregano, or other herb
  • Coarse sea salt


  1. Trim tough stem ends if necessary, then cut mushrooms into quarters.
  2. Heat a large cast iron skillet over high heat. Add water and mushrooms and cook for 4-8 minutes, stirring occasionally, until skillet is almost dry and mushrooms are just starting to sizzle.
  3. Reduce heat to medium-high and add oil. Stir mushrooms and continue to cook until mushrooms for 4-8 minutes longer or until are well browned.
  4. Reduce heat to medium. Add vinegar and stir, cooking for 1-2 minutes or just until liquid has evaporated.
  5. Add broth and cook, stirring occasionally for about 3 minutes, until liquid has reduced by half and become thick like a glaze.
  6. Stir in dried herb and finish with a sprinkle of coarse sea salt before serving.


Thanks to the folks at America’s Test Kitchen for developing this mushroom cooking technique.

  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Category: Side