Herbsauteedmushrooms Recipes

SAVORY HERB-STUFFED MUSHROOMS

Steps:

• Preheat oven to 425 degrees F.
• Remove stems from mushrooms. Chop enough stems to make 1 cup. Melt 2 tablespoons margarine in saucepan. Brush mushroom cap tops with margarine, place top side down in shallow baking pan and brush undersides of caps. Heat remaining margarine in same saucepan. Add chopped mushroom stems, onion and garlic and cook until tender. Stir in cream cheese, combining with fork if necessary. Add Parmesan cheese, parsley and herb seasoned stuffing. Mix thoroughly. Spoon about 1 tablespoon stuffing mixture into each mushroom cap. Bake until heated through.

SAUTEED MUSHROOMS WITH HERBS

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.

THE BEST EVER SAUTEED MUSHROOMS

Steps:

• Sautee onions and garlic in butter until tender. Add mushrooms, sherry, beer and Worcestershire Sauce. Cover and cook 15 minutes on med heat, stirring often. Uncover and cook until liquid has cooked out and it starts to sizzle slightly. Add salt and pepper and mix well. Brown slightly. Serve hot straight from the pan or top a burger or any cooked meat. This is great topped off with a spoonful of gravy. But if you don't have gravy made it's perfect just as is. Enjoy!

SUPERB SAUTEED MUSHROOMS

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.

MUSHROOM SAUTE

Steps:

• In a large skillet over medium heat melt butter. Stir in mushrooms, onion, tarragon, nutmeg, salt and pepper. Saute until mushrooms are tender, stirring occasionally, about 10 minutes. Stir in parsley and serve.

SAUTEED MUSHROOMS RECIPE

Steps:

• Rinse and quickly pat dry mushrooms (go on and rinse them, you have my permission :)). Cut off stems to be parallel with the base of the mushroom (important for sautéing ease).
• In a large heavy pan over medium heat, add 2 Tbsp butter and 2 Tbsp oil. Once oil is hot, add mushrooms in a single layer, cut-side-down. Sprinkle with garlic salt and pepper. Sautee until bottoms are browned (5 min), then flip over, season again with garlic salt and pepper and sautee until browned on the second side (5 min).
• Squeeze in 1 1/2 Tbsp lemon juice and sprinkle with 1 Tbsp parsley. Stir mushrooms and cook another 1-2 min, adding more seasoning to taste. Remove from heat and serve.

HERB SAUTEED MUSHROOMS

Steps:

• Clean 1 pound of fresh mushrooms by wiping with damp towel.
• Slice mushrooms, stem and all, to the size you like.
• Sauté in pan with butter, oil and garlic for 5 minutes.
• Add herbs and continue cooking until mushrooms are tender, yet firm.

HERBED MUSHROOM SAUCE

Steps:

• In a large nonstick skillet, saute mushrooms in butter until tender. Add garlic; cook 1 minute longer. Add 1-1/4 cups broth, rosemary and thyme. Bring to a boil; cook until mixture is reduced by two-thirds. , Add 2/3 cup broth, sherry, teriyaki and hot pepper sauce; cook and stir over high heat until mixture is reduced by two-thirds. Add remaining broth. Reduce heat; simmer for 5 minutes., In a small bowl, combine milk powder and cornstarch; gradually stir in milk until blended. Stir into sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the cheese, mustard and oregano. Stir until cheese is melted.

SAUTEED GARLIC MUSHROOMS

Steps:

• In a large skillet, saute the mushrooms, garlic and bread crumbs in butter until mushrooms are tender.

SAUTEED MUSHROOMS

Steps:

• Heat a large skillet to high heat and add the oil. Wait 1 or 2 minutes for it to come up to the smoking point. Add the onion and garlic and toss furiously so that the garlic doesn't burn. When the onions become translucent add the mushrooms and toss until all mushrooms are golden brown and caramelized. Remove from the heat. Add butter and thyme and season with salt and pepper, to taste. Serve immediately.
• Cook's Note: Never run mushrooms directly under water; they will absorb water like a sponge, and your saute will be far too soggy. Instead, using a slightly damp paper towel, wipe mushrooms down. Alternatively, use pastry brush and dust the dirt from the mushrooms.