Sautéed Mushrooms with Chimichurri

Fancy steakhouse mushrooms. Hold the steak.

Sautéed Mushrooms & Chimichurri Butter

Rich, buttery mushrooms get a flavor upgrade with a swirl of our Chimichurri sauce. These make a killer side dish, burger topper, or the main event over polenta or toast.

Ingredients:

• 1 lb mushrooms (cremini or mixed), sliced
• 2 tbsp unsalted butter (or vegan alternative)
• 1 tbsp olive oil
• 2 cloves garlic, minced
• Salt & pepper to taste
• 1 pack Howl at the Spoon Chimichurri Sauce
• Optional: splash of white wine or sherry

Instructions:

1. Heat butter and olive oil in a skillet over medium heat until melted and hot.
2. Add mushrooms and sauté until they release their moisture and begin to brown, about 8–10 minutes.
3. Add garlic and cook for another minute. Season with salt and pepper.
4. Finish with a swirl of chimichurri sauce and a splash of wine if using. Stir to coat and serve hot.

Flavor tip: These mushrooms are amazing piled onto toast with a fried egg on top.