Sautéed mushrooms

Sautéed mushrooms are a simple, savory dish where mushrooms are quickly cooked in a hot pan with fat, often butter or oil, and seasonings. This method highlights the fungi's natural umami and meaty texture, with common additions like garlic, herbs, or a splash of wine. It's a foundational technique in many cuisines, particularly French and Italian cooking.

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🍽️ Nutrition at a glance

This dish is low in carbohydrates and protein but moderate in fat, depending on the cooking fat used. It's an excellent source of B vitamins like riboflavin and niacin, as well as minerals such as selenium and potassium, with a typical serving containing roughly 100-150 calories.

Nutrition breakdown

Calories	44 kcal
Protein	3.1 g
Carbs	5.4 g
Fat	2.1 g
Fiber	1.5 g
Sugar	2.8 g
Sodium	8 mg
Potassium	410 mg
Phosphorus	100 mg
Selenium	12 µg
Niacin (B3)	3.5 mg
Riboflavin (B2)	0.4 mg
Pantothenic Acid (B5)	1.5 mg
Copper	0.5 mg
Ergothioneine	3 mg

Per 1 cup (156 g) · estimated, varies by recipe

💡 What's interesting

Mushrooms are one of the few non-animal sources of vitamin D when exposed to sunlight, and sautéing them quickly in a hot pan helps retain their nutrients while developing a deep, complex flavor through the Maillard reaction.