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Home » Blog » Recipes » Spicy Sautéed Mushrooms with Anchovy

Spicy Sautéed Mushrooms with Anchovy

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This is another great recipe from the folks at Cook’s Illustrated.  I refer to their books and website more than any others whenever I’m cooking something for the first time because I know I’ll always get great results from their recipes.  I’m not super anal-retentive in the kitchen so it’s great that they are!  In this recipe, I subbed out olive oil with more butter and increased the amount of garlic.

Time to make Spicy Sautéed Mushrooms with Anchovy!

Serves 4

Ingredients:

  • 2 tablespoons butter
  • ¼ teaspoon hot red pepper flakes
  • 3 medium garlic clove, minced
  • 2 medium anchovy fillets
  • 1 pound mixed mushrooms
  • Juice from 1 lemon

Equipment:

  • All of my recommended kitchen tools are listed here.

Method:

Heat butter in a large skillet over medium-high heat.  When the butter melts and the foam subsides, add the pepper flakes, garlic, and anchovies and cook, breaking up the anchovy fillets, with a wooden spoon, until the mixture is fragrant (~1 minute).

Add the mushrooms and cook, stirring occasionally, until the liquid from the mushrooms has evaporated and the mushrooms are lightly browned, about 12 minutes.  Season with salt to taste, squeeze on the juice from one lemon (if using), and serve immediately.

A bowl of paleo spicy sautéed mushrooms with anchovy in a white bowl.

Yummy, spicy, and umami-y.  Now I gotta find another recipe to use up the rest of the anchovies in my can…


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).


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A bowl of paleo spicy sautéed mushrooms with anchovy.
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Spicy Sautéed Mushrooms with Anchovy

This is another great recipe from the folks at Cook’s Illustrated.  I refer to their books and website more than any others whenever I’m cooking something for the first time because I know I’ll always get great results from their recipes. I subbed out olive oil with more butter and increased the amount of garlic.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Side Dish, Vegetable Side Dish
Cuisine: American
Keyword: gluten-free, keto, low carb, paleo
Servings: 4
Calories: 111kcal

Ingredients

  • 2 tablespoons butter or ghee
  • ¼ teaspoon red pepper flakes
  • 3 garlic cloves minced
  • 2 medium anchovy fillets
  • 1 pound mixed mushrooms
  • Juice from 1 lemon optional

Instructions 

  • Heat butter in a large skillet over medium-high heat. When the butter melts and the foam subsides, add the pepper flakes, garlic, and anchovies and cook, breaking up the anchovy fillets, with a wooden spoon, until the mixture is fragrant (~1 minute).
  • Add the mushrooms and cook, stirring occasionally, until the liquid from the mushrooms has evaporated and the mushrooms are lightly browned, about 12 minutes.  Season with salt to taste, squeeze on the juice from one lemon (if using), and serve immediately.
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!

Nutrition

Calories: 111kcal | Carbohydrates: 9g | Protein: 3g | Fat: 8g | Fiber: 3g | Sugar: 3g

8

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