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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


  • 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


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