Mushrooms With Herbs And Butter Recipes

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SAUTEED MUSHROOMS WITH HERBS



Sauteed Mushrooms with Herbs image

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

3 tablespoons extra-virgin olive oil
12 ounces cremini mushrooms, stems trimmed
Coarse salt and freshly ground pepper
2 garlic cloves, thinly sliced
1 tablespoon unsalted butter
2 teaspoons thyme leaves
1/3 cup dry white wine
Garnish: 1 tablespoon coarsely chopped fresh flat-leaf parsley

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.

MUSHROOMS WITH HERBS AND BUTTER



Mushrooms with Herbs and Butter image

Most cultures enjoy mushrooms, but none treats them more regally than the French. This prime example is best made with lots of butter (not bad with the smaller amount, either, of course) and wild mushrooms. But if you have access only to cultivated mushrooms, combine a couple of varieties-button with shiitake and portobello, for example, and, if possible, a small handful of dried porcini, reconstituted as on page 112\. This can also be served as a side dish, especially with poultry.

Yield makes 4 servings

Number Of Ingredients 9

3 to 6 tablespoons butter
2 tablespoons minced shallot
1 pound mushrooms, preferably an assortment, trimmed and sliced
1/4 cup chopped fresh parsley leaves
1 teaspoon fresh thyme or tarragon leaves
2 tablespoons chopped fresh chervil or basil leaves
2 tablespoons snipped fresh chives
1 teaspoon minced garlic, optional
Salt and black pepper to taste

Steps:

  • Put the butter in a skillet over medium-high heat. When the butter foam subsides, add the shallot and cook for a minute. Reduce the heat to medium and add the mushrooms. Cook, stirring occasionally, for about 5 minutes.
  • Add the remaining ingredients and cook, stirring, for another minute or two. Turn off the heat and serve hot or warm; these can also sit for a little while and then be reheated.
  • Quite the luxury: Step 1 remains the same. In step 2, before adding the herbs and garlic, stir in 1/2 cup heavy cream or crème fraîche. Bring to a boil, stirring, then reduce the heat, add the remaining ingredients, and finish as directed.
  • In step 1, substitute extra virgin olive oil for the butter; omit the shallots. In step 2, use parsley only (though it won't hurt to add the other herbs), along with 1 tablespoon minced garlic and about 1/4 cup fresh bread crumbs (page 580). Finish with a few drops of fresh lemon juice.

HERB MUSHROOMS



Herb Mushrooms image

Mushroom with fresh sage and thyme. Enjoy over slices of crisp french bread,top a steak or toss into a bowl of spinach to slighly wilt and enjoy as a salad or toss into pasta adding some extra virgin olive oil.

Provided by Rita1652

Categories     Onions

Time 11m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 tablespoons butter (and or olive oil)
1 lb fresh mushrooms, quatared
1 small red onion, chopped
2 garlic cloves, minced
1 teaspoon lemon juice
1/4 teaspoon salt
chili pepper flakes
1 tablespoon fresh thyme leave
1 -2 fresh sage leaf

Steps:

  • In a large pan melt butter and or oil till hot. Add the onions and mushrooms and stir fry 3-4 minutes.
  • Add garlic and remaining ingredients stirring for an other 1-2 minutes.

MUSHROOMS WITH HERBS AND STOUT



Mushrooms with Herbs and Stout image

Provided by John Willoughby

Categories     easy, quick, weekday, appetizer, side dish

Time 20m

Yield 4 side-dish servings

Number Of Ingredients 8

2 tablespoons butter
1 large shallot, chopped (about 1/4 cup)
10 ounces mushroom of your choice, sliced (about 3 cups)
1/3 cup stout of your choice
1 tablespoon thyme leaves
2 teaspoons minced tarragon
Salt
freshly ground black pepper to taste

Steps:

  • Put butter and shallots in a medium sauté pan over medium-high heat, stir occasionally until shallots are nicely softened, 3 to 4 minutes. Add mushrooms and stout, and cook, stirring occasionally until most of the stout and liquid from mushrooms has evaporated, about 12 minutes.
  • Add thyme and tarragon and continue to stir frequently until liquid is almost completely evaporated, about 3 to 4 minutes. Season to taste with salt and pepper and serve.

Nutrition Facts : @context http, Calories 82, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 6 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 4 grams, Sodium 219 milligrams, Sugar 2 grams, TransFat 0 grams

MUSHROOMS WITH HERBS AND BUTTER



Mushrooms With Herbs and Butter image

Make and share this Mushrooms With Herbs and Butter recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 27m

Yield 4 serving(s)

Number Of Ingredients 10

3 -6 tablespoons butter
2 tablespoons minced shallots
1 lb mushroom, preferably an assortment, trimmed and sliced
1/4 cup chopped fresh parsley leaves
1 teaspoon fresh thyme leave
2 tablespoons chopped fresh chervil or 2 tablespoons basil
2 tablespoons snipped fresh chives
1 teaspoon minced garlic (optional)
salt
black pepper

Steps:

  • Put the butter in a skillet over med-high heat.
  • When the butter foam subsides, add the shallot and cook for a minute.
  • Decrease the heat to medium and add the mushrooms.
  • Cook, stirring occasionally, for about 5 minutes.
  • Add the remaining ingredients and cook, stirring, for another minute or two.
  • Turn off the heat and serve hot or warm; these can also sit for a little while and then be reheated.

Nutrition Facts : Calories 107, Fat 9.1, SaturatedFat 5.5, Cholesterol 22.9, Sodium 84.5, Carbohydrate 4.9, Fiber 1.3, Sugar 2.3, Protein 3.9

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