Simple Sautéed Mushrooms

As you know, I do love my veggies. The other day, I scored a great sale on shrooms. So, what’s a girl to do, but head home and sauté up a big ol’ batch. These simple mushrooms are great as a side dish or added to other dishes throughout the week. I like shrooms and scrambled eggs or shrooms on toast with a lil light garlic and herb cream cheese. Toss the mushrooms in a soup or salad. Make a frittata or an omelette or serve them with buttered noodles. This versatile veggie sauté is quick and easy. The method works with almost any veg. Learn the method and sauté your fav veggies in a flash to eat now or to use with dishes later. 

Peace & Java

Prep Time: 10 min            Cook Time: 10 min             Total Time: 10 min         
Serving Size: 1/2 cup

Servings: 4-6                     Difficulty: easy peasy         Yield: about 3 cups          SP:


1 pound mushrooms, any variety, cleaned, sliced or quartered 

1 tablespoon olive oil, divided 

Non stick coopking spray, optional 

1-2 tablespoons Worcestershire sauce

Salt and freshly ground black pepper to taste


1. In a large skillet heat about 1 tsp of the olive oil over medium high heat. Cook the mushrooms in batches using oil or non-stick cooking spray for each batch. Don’t crowd the mushrooms, so they will brown. Place each cooked batch on a plate. 

2. Once the last batch is done, add the mushrooms on the plate back to the skillet. Season with salt and pepper to taste. Add theWorcestershire sauce to the pan, combing with the mushrooms. Turn the heat to high, so the Worcestershire sauce bubbles and reduces. Let cook 1-2 minutes. Adjust seasoning and serve. Remember,  leftovers are great to use in other dishes. 


Slice or quarter the mushrooms, depending on how you plan to use them. Use all one type of mushroom or mix the varieties, your choice! 

If you’re feeling a lil decadent, add a tablespoon of butter after the mushrooms are done. The mushrooms heat will melt the butter, making a yummy sauciness with the Worcestershire. 


Sautéed Kale and Radicchio with shrooms

Do you ever find yourself with a bit of this and a bit of that left in your fridge? I do, and when I do, I like to figure out out to make a little bit of nothing into something tasty. This week, I had some leftover kale and radicchio in my fridge. I thought about making a salad, but since it’s still pretty chilly out, I wanted something a little heartier. So, why not sauté the greens with some mushrooms I got on sale this week. Of course sautéed greens need garlic and onions. And, because radicchio is bitter, how about tossing in some craisins and a lil honey for balance. Yes, I know I used butter. But hey, isn’t all about moderation? Sometimes, I just want butter! Besides, this recipe feeds six. YOLO! This side dish is awesome with Salmon, cod or poultry. It cooks up quick and is a pretty healthy way to eat your greens. 
Prep Time: 20 min            Cook Time: 10 min            Total Time: 30 min           
Serving Size: 1 cup         Servings: 6                Difficulty: easy peasy       Yield: about 6 cups            SP: 3  


1 bunch kale or chard (any variety), cleaned and roughly chopped stems and leaves

1 small head radicchio, cleaned, cored and roughly chopped

8 oz mushrooms – white or baby bellas – quartered 

1 medium onion, roughly chopped

1/4 cup craisins or golden raisins 

4 cloves garlic, minced

2 tablespoons red wine vinegar

1 tablespoon butter

1 tablespoon olive oil

1 tablespoon honey

Salt and freshly ground black pepper, to taste

1. Remove stems from kale and chop into 1-inch pieces.

2. Melt the butter with olive oil over medium high heat in a large skillet. Add the kale ribs, cover and cook until tender, about 5-6 minutes. Add the mushrooms and onions, cook until lightly browned, about 5 minutes. Season with salt and pepper to taste and stir in garlic. 

3. In batches, add the chopped kale and radicchio, sauté until wilted. 

4. Add red wine vinegar, honey and craisins. Taste and adjust seasoning as needed. 

NOTES, TIPS & TRICKS: To lighten this recipe a bit more, use light butter and 2 tablespoons of craisins for a 2 SP side dish.