Azerbaijan Sauteed Mushrooms Recipes
AZERBAIJAN SAUTEED MUSHROOMS
Although the dish tastes great with the addition of dry white wine as the original recipe calls for, you can use marsala cooking wine instead but add a little more lemon juice to compensate for the sweetness of marsala and the mushrooms tastes great, too! Adapted from "Casual Cooking" by Michael Chiarello and found posted in Azerbaijan cooking site. I'm liking Azerbaijan more all the time.
Provided by Sharon123
Categories Vegetable
Time 30m
Yield 2-3
Number Of Ingredients 9
Steps:
- Heat a large skillet over high heat. Add the olive oil. When the oil is hot, sprinkle the mushrooms in a single layer. Don't stir! Let them sizzle until they have caramelized on the bottom, about 2 minutes. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss the mushrooms and continue to cook over high heat for about 5 minutes. If necessary, drain the mushrooms in a sieve and discard the excess oil. Otherwise, keep the mushrooms in the skillet.
- If drained, returned the mushrooms to the skillet and add the butter. Continue to cook, stirring occasionally, until the mushrooms are beautifully browned, 2 to 3 minutes. Season with salt and pepper and add the garlic. Saute until the garlic is lightly browned, about 2 minutes.
- Add the thyme and lemon juice and cook until the liquid evaporates. Add the wine, reduce the heat slightly, and simmer until the mushrooms are glazed with the sauce. Add the parsley, transfer to a warmed bowl and serve immediately.
Nutrition Facts : Calories 289.9, Fat 26.5, SaturatedFat 6.5, Cholesterol 15.3, Sodium 10.7, Carbohydrate 6.5, Fiber 1.5, Sugar 3.2, Protein 4.7
SAUTEED MUSHROOMS WITH HERBS
The secret to mushrooms that are beautifully browned and not watery is taking a hands-off approach. Stirring them as they caramelize releases the mushrooms' liquid and causes them to steam, so leaving them alone is the way to go.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Heat oil in a large skillet over medium-high heat. Cook mushrooms, cap sides down, without stirring, until caps are caramelized, 4 to 5 minutes.
- Reduce heat to medium. Toss mushrooms, and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until mushrooms are well browned, about 5 minutes more. Add garlic, butter, and thyme. Cook until garlic is golden and fragrant, about 2 minutes. Remove skillet from heat. Add wine. Return skillet to heat, and cook until wine is evaporated, about 4 minutes. Garnish with parsley. Serve warm.
SUPERB SAUTEED MUSHROOMS
These mushrooms are the quintessential topping for all types of steak. Also excellent over baked potatoes. I have people calling me and asking me for the recipe even years after I have made them for them. They are that good!!
Provided by IrishMountainGirl
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil and butter in a large saucepan over medium heat. Cook and stir mushrooms, garlic, cooking wine, teriyaki sauce, garlic salt, and black pepper in the hot oil and butter until mushrooms are lightly browned, about 5 minutes. Reduce heat to low and simmer until mushrooms are tender, 5 to 8 more minutes.
Nutrition Facts : Calories 199.2 calories, Carbohydrate 5.3 g, Cholesterol 22.9 mg, Fat 19.2 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 6.9 g, Sodium 375.7 mg, Sugar 2.5 g
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