These simple sautéed mushrooms are quickly cooked on your Blackstone griddle (or any large griddle) and are ready in less than 15 minutes. Try these rich buttery 'shrooms alongside easy Blackstone pork chops or Blackstone steak bites for an easy weeknight meal.
We eat a lot of mushrooms, mostly because their rich, meaty flavor is so satisfying, and there are so many incredible varieties to choose from. Regular white or cremini mushrooms get mixed into cream sauce and spooned atop skillet pork chops, but when we come across assorted wild mushrooms, particularly shiitake, oyster, or chanterelle, they deserve to have their flavors shine. Which is exactly what they do after a quick sear on the griddle and a sprinkle of lemon pepper seasoning.
Jump to:
Why You'll Love This Recipe
- This sautéed mushrooms recipe is an easy side dish that is a great addition to many meals.
- They're quick to cook, and ready in less than 15 minutes.
Ingredients and Substitutions
- Oil and butter--I highly recommend using a combination of oil and butter. The oil will help to prevent the fat from burning, and the butter will add plenty of flavor.
- Mushrooms--Any combination of mushrooms works here. If you've only got white button mushrooms, that will do fine, but I highly encourage seeking out a variety of wild mushrooms, as their varied flavors and textures will elevate your dish. Korean markets are an excellent place to stock up on assorted mushrooms.
- Lemon pepper seasoning--Check the label on your seasoning. If it doesn't contain salt, you'll need to season the mushrooms with salt as well as the lemon pepper. If it does have salt, taste the finished dish, and adjust as needed.
How to Sauté Mushrooms on a Blackstone Griddle
- Melt the butter with the oil on a hot griddle.
- Add the mushrooms and cook, stirring only a few times, until the liquid releases and evaporates, and the mushrooms are browned. Season with lemon pepper and serve.
FAQs
To get flavorful, browned, crispy-edged mushrooms, the key is to let the liquid cook out and evaporate. Don't crowd the mushrooms when cooking, as they need space for all that liquid to release. Also, don't stir them too frequently. Maintaining contact with the hot surface allows them to brown and crisp.
If your mushrooms appear pretty clean, you only need to gently wipe away any dirt or debris with a damp paper towel or cloth. If your mushrooms have a lot of dirt stuck to them, gently swish them in a bowl of cold water, rinse, and dry immediately. Excess water will get absorbed into the mushrooms, making the cooking process longer. Clean and slice your mushrooms just before cooking them.
These are a terrific side dish to go along with a grilled protein, such as grilled flanken short ribs or bacon-wrapped pork tenderloin. A big bowl of garlic mashed potatoes is also a great accompaniment.
Tips and Troubleshooting
- Resist the urge to stir these frequently. Letting them sit without stirring allows the edges to caramelize.
- This recipe is suitable for gluten-free and vegetarian diets. To make this dairy-free or vegan, omit the butter and add 2 extra tablespoons of oil.
More Side Dish Recipes You'll Love
Tried This Recipe?
If you've tried this recipe, please leave a comment below. Follow me on Instagram, Facebook, or Pinterest for more great camping and grilling recipes.
Recipe
Griddle Sautéed Mushrooms
Equipment
- Blackstone griddle or other large griddle
Ingredients
- 2 tablespoons vegetable or olive oil
- 2 tablespoons butter
- 1 pound assorted mushrooms sliced or torn into 1-inch pieces
- 1 teaspoon lemon pepper seasoning
- Salt optional
Instructions
- Heat your griddle to medium-high.
- Add the butter and oil and let the butter melt.
- Once the butter has melted and foamed, add the mushrooms and spread in a single layer.
- Cook, stirring only a few times, until the liquid releases and evaporates, and the mushrooms are golden brown, 8 to 10 minutes.
- Season with lemon pepper. Taste and season with salt, if needed. Serve immediately.
Notes
- Resist the urge to stir--Letting them sit without stirring allows the edges to caramelize.
- Dietary--This recipe is suitable for gluten-free and vegetarian diets. To make this dairy-free or vegan, omit the butter and add 2 extra tablespoons of oil.
Leave a Reply