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The perfect Spring side dish: savory cremini sauteed mushrooms in buttery ghee and tossed with fresh herbs. 

Happy week one of Spring! We’ve had gorgeous weather this week here in Texas. It’s been in the 70’s almost every day. I love this type of weather because it means I can take Link for a walk and we can get some fresh air! But, this won’t last long. In the coming months it’ll soon be over 90 degrees and our outside walks will be limited.

So for now, time to enjoy! I’m currently sitting out on my balcony with my feet propped up, enjoying the sunset and a cool breeze. :) 

Today’s recipe is a very simple one. It’s not even really a “recipe” — it’s more of a “throw it together” type of dish. I love mushrooms every kind of way– sauteed, casseroled, in pasta sauces, salads, you name it. We grew up eating mushrooms all the time and I can still remember helping my mom make sauteed mushrooms as a side dish for our dinners. I think exposure to these types of foods, often, is the key to getting kids to like them!

Did you know that the mushrooms we eat are all of the same variety? It includes cremini, white button and portobello mushrooms. The only difference between them is age. White button mushrooms are the youngest while portobello mushrooms are the most mature. Cremini mushrooms are in between these two varieties. I’m a fan of cremini because of the brown color, firmer texture, and richer flavor. 

I used ghee to sautee the mushrooms whole. Ghee is clarified butter (the milk solids are removed) so it tastes much more “buttery”. It definitely has a stronger flavor and makes a nice sauce to coat the mushrooms. These mushrooms would taste great alongside my creamy parmesan orzo. 

This really doesn’t even involve a recipe. But I will put it in recipe card format in case you’d like to print this out! 

Here’s the instructions for making sauteed mushrooms with herb ghee sauce: