Fatsec - Easter recipe

I remember having huge family gatherings at my mom’s house on holidays like Thanksgiving and Christmas and these Italian Sauteed Mushrooms were always there. My mom would cook a huge turkey and few side dishes, while everyone else would bring desserts and appetizers.

Reasons I Love This Recipe

Crowd Pleaser: Everyone loves my mom’s sautéed mushrooms! I don’t remember a single time that at least one person hasn’t wanted the recipe.

Easy: You wouldn’t believe how easy it is to make this mushroom recipe. All you will need is 5 ingredients and one SECRET SAUCE.

Quick: Cooking this easy holiday side dish will only take about 15 minutes.

Make Ahead: It tastes even better after 48 hours, because the mushrooms will marinate in the Secret Sauce and will make the mushrooms taste extra yummy. Such a win because that means you can prep ahead which is what I need when it comes to big holiday meals!

What are you waiting for? Scroll down to see how to make The Best Italian Sautéed Mushrooms Recipe.

Ingredients You Need to Make the Best Sauteed Mushrooms:

Baby Bella Mushrooms: also called cremini mushrooms, they have a deep earthy flavor and beautiful color
Italian Dressing: You can make your own homemade Italian dressing or buy your favorite brand from the store. This is the secret sauce combined with the flavor of the bell peppers and onions…so dreamy!
Onion: just a yellow onion works great
Red Bell Pepper: you could also use orange or yellow
Salt and Pepper: adds flavor
Parsley: used for garnish

The measurements for each ingredient can be found in the recipe card at the end of this post. Keep scrolling for all the details!

Substitutions and Variations

If you can’t find baby bella mushrooms, white button mushrooms will work fine. They just will lack a little depth of flavor. Portobello mushrooms can also be used. You’ll just want to cut them into bite size pieces. Porcini, chanterelle or shiitake mushrooms are also options but they tend to be quite expensive. You can also do a combination of any of these.

Fresh parsley can be swapped for any variety of fresh herbs…thyme, oregano, or rosemary will all taste great.

If you want to add a little heat, add a pinch or two of red pepper flakes.

How to Clean Mushrooms

Mushrooms can sometimes have dirt on them when they are packaged. Be sure to wipe mushrooms with a dry paper towel to clean them. Don’t wash them in water or use a damp paper towel. Mushrooms are like sponges and will soak up water. You don’t want to add any extra moisture, and you want the mushrooms to soak up the Italian dressing flavors.

Summer Strawberry Cookies

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a photo of several baked strawberry cookies lined up on a white parchment paper. some of the cookies are stopped with a white glaze and other have been rolled in sugar.

Strawberry cookies made with real strawberries! These cookies are soft with slightly crispy edges and a thick, chewy middle. You can top them with a light glaze or roll them in sugar.

I was about to make our lemon drop cookies a few months ago when I got the brilliant idea that if a candy could be blended to flavor a cookie, surely freeze dried fruit could as well. Sure enough, a summer strawberry cookie was born!

I thought strawberry was the absolute best flavor as a kid. Now I actually tend to go more raspberry out of the berry family (curious what you all would pick), but my kids are for sure on the childhood bandwagon of fresh, juicy red strawberries. They love that these cookies are dense and chewy but they have the pick of rolling in sugar or topping with a crackly glaze.

I personally prefer to make a lemon glaze to brighten up these sweet cookies, but you can do whatever makes you happy!

Ingredients for Strawberry Cookies

Most of the strawberry cookie recipes out there use strawberry cake mix or strawberry pudding to get the strawberry flavor (in fact we have our own strawberry pudding cookie recipe here on the blog), but I love using real strawberries in this recipe to get that true strawberry flavor. Here is what you will need to make these cookies:

For the Cookies

Freeze Dried Strawberries: Don’t use fresh strawberries. They will add too much moisture to the dough and make the cookies cakey.
Sugar: regular granulated white sugar
Butter Flavored Shortening: You can also use regular shortening (you’ll lose a little richness in flavor) or just regular butter but they end up more dry with just butter.
Unsalted Butter: softened, combined with the shortening, the cookies are tender and still rich in flavor
Eggs: add structure to the cookies
Vanilla: adds flavor
Strawberry Extract: just for a little boost in flavor
Flour: use all-purpose flour
Baking Soda: leavening agent to give the cookies rise and fluffiness
Baking Powder: leavening agent that works with the baking soda to help the cookies rise
Salt: enhances all the flavors

For the Glaze

Powdered Sugar: adds sweetness and structure to the glaze
Milk or Water: milk will be a little more rich in flavor
Lemon Juice: I love to add a little lemon juice to give a nice flavor burst to the cookie, but it is totally optional.
- BONUS: You could also add a little strawberry extract to the glaze if you want even more strawberry flavor.

Sugar

Sugar: Roll the cookie dough balls in sugar before baking if you prefer that instead of the glaze.

The measurements for all the ingredients and the instructions for making these cookies can all be found in the recipe card at the

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Easter Sunday Meal Plan

Easter Sunday Meal Plan

Breakfast:

Appetizers:

Main Dish:

Sides:

Italian Sauteed Mushrooms Recipe