Skillet Mushrooms (5-Minute Side) with Dueamori Pepper Steak Seasoned EVOO

Ready in five, rich like it simmered all day. These skillet mushrooms are seared hot and finished with Dueamori Pepper Steak Seasoned EVOO for a glossy, peppery-savory glaze and irresistible umami. A fast, elegant side that brings instant steakhouse depth to any plate—no fuss, all flavor.

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Prep Time 1

Cook Time 4

Total Time 5

Servings: 4

Course: Side Dish

Calories: 95

Ingredients Method Notes

Ingredients

12 oz 340 g pre-sliced cremini/baby bella mushrooms
2 Tbsp Dueamori Pepper Steak Seasoned EVOO plus 1 tsp to finish
1 small shallot very thinly sliced (optional)
Pinch sea salt + freshly cracked black pepper
1 tsp lemon juice or sherry vinegar optional, to brighten
1 Tbsp chopped parsley or chives

Method

Heat (0:00–0:45): Put a large skillet over high heat; add 2 Tbsp EVOO and let it shimmer.
Sear (0:45–2:15): Add mushrooms in a single layer; don’t stir for 60–90 sec to get deep color.
Toss (2:15–4:00): Toss once; add shallot if using. Cook, tossing twice, until mushrooms are browned and glossy. Season with salt & pepper.
Finish (4:00–5:00): Off heat, add lemon/sherry, the final 1 tsp EVOO for sheen, and herbs. Serve immediately.

Notes

Crowding kills the sear—use a big pan or two quick batches.
If the pan looks dry at the end, add ½ Tbsp water to deglaze and coat the mushrooms in their own glaze (30 seconds, still inside the 5).