Sauteed Mushrooms

Serves: 2–4 | Prep Time: 5 mins | Cook Time: 8–10 mins

Steakhouse-quality mushrooms right at home! These Savory Whole Sauteed Mushrooms get a massive upgrade using our brand-new CMM Vegetable Bouillon. Tossed with olive oil, fresh garlic, and a hit of bouillon at the end, they develop a rich, deeply savory glaze that bursts with flavor in every single bite!

Ingredients:

• 16 oz (1 lb) whole mushrooms (cremini, button, or baby bella)
• 2 tablespoons olive oil
• 2–3 cloves garlic, minced
• 1 ½ teaspoons CMM Vegetable Bouillon Powder

Instructions:

1. Prep & Clean: Clean the whole mushrooms thoroughly (see Chef's Note below) and trim the very bottom of the stems if needed, keeping the mushrooms whole.
2. Heat the olive oil in a large skillet or frying pan over medium-high heat.
3. Add the whole mushrooms to the pan. Let them cook undisturbed for 3–4 minutes to get a beautiful golden brown sear on the bottoms.
4. Stir the mushrooms and continue to cook for another 3–4 minutes until they are tender and have released their natural juices.
5. Add the minced garlic to the pan and saute for about 1 minute until it is fragrant, being careful not to let it burn.
6. Turn off the heat and immediately sprinkle the 1 ½ teaspoons of CMM Vegetable Bouillon Powder over the whole mushrooms.
7. Toss everything together thoroughly. The residual heat and natural juices from the mushrooms will instantly dissolve the bouillon powder into a rich, savory glaze that coats the whole mushrooms beautifully.
8. Transfer to a dish and serve warm.

**Chef's Note (How to Clean): Mushrooms act like little sponges! Instead of soaking them in water (which makes them soggy and prevents them from getting a good sear), wipe them clean with a damp paper towel or use a mushroom brush to gently remove any dirt.