SAUTEED MUSHROOMS
Provided by Bobby Flay
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Heat the canola oil into a saute pan and saute the mushrooms until soft. Add the fresh thyme leaves and season with salt and pepper.;
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
SAUTEED MUSHROOMS IN GARLIC
Delicious sauteed garlic mushrooms in red wine. This is great with barbecued steaks.
Provided by AMANDA C
Categories Side Dish Vegetables
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Heat the butter in a skillet over medium heat. Add the mushrooms and garlic; cook and stir until the mushrooms are a light golden brown, about 10 minutes. Stir in the basil.
- Reduce heat to low, and pour the wine into the skillet. Simmer until most of the wine has evaporated. Serve immediately.
Nutrition Facts : Calories 130.3 calories, Carbohydrate 10.1 g, Cholesterol 7.6 mg, Fat 3.7 g, Fiber 2.4 g, Protein 7.3 g, SaturatedFat 1.9 g, Sodium 34.7 mg, Sugar 4.1 g
NIF'S SHERRY-SAUTEED MUSHROOMS
What a delicious side dish to have with your grilled steak! I love cooking mushrooms when I am grilling. I can just put them on and pretty much forget about them. They don't really overcook, unless you burn them! Take your time with them if you want to. You can also cook them at a higher heat, but you really have to make sure you don't burn the garlic. Enjoy!
Provided by Nif_H
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the butter and olive oil in a frying pan over low-medium heat. Add shallots. Saute for 3 minutes; add garlic and saute for 2 more minutes.
- Add mushrooms and sherry and stir to coat. Saute for 10 minutes, stirring occasionally. Salt and pepper to taste.
- Sprinkle parsley on mushrooms for garnish.
Nutrition Facts : Calories 108.6, Fat 6.5, SaturatedFat 2.3, Cholesterol 7.6, Sodium 32.6, Carbohydrate 5.2, Fiber 0.7, Sugar 1.4, Protein 2.2
SHERRY BUTTER SAUTEED MUSHROOMS
We often have sauteed mushrooms as a side dish to our meals. Here's one example of how we prepare them. :)
Provided by Julesong
Categories Vegetable
Time 15m
Yield 4 side dish servings, 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet over medium-high heat, combine the butter, sherry, lemon juice, vinegar, salt, pepper, garlic, and basil, and sauté for 1 minute.
- Add the sliced mushrooms and sauté for about 5 to 7 minutes, stirring occasionally, until they're cooked to your preference.
SHERRY AND GARLIC MUSHROOMS
Aromatic with a touch of sweet and spicy!
Provided by lanapolitana
Time 20m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Heat the oil in a large skillet over medium-high heat. Be sure the mushrooms are completely dry. Add the mushrooms and saute undisturbed (do not stir) until the liquid released by the mushrooms evaporates and they turn golden brown, about 5- 8 minutes. Stir and continue to saute until most sides are browned, about 4-5 more minutes.
- Reduce the heat to medium and add the minced garlic to the pan. Cook about 30-45 seconds.
- Add the sherry, stir and saute about a minute.
- Add the lemon zest and juice, red pepper flakes, salt, pepper and stir about 30-45 seconds. Remove the pan from the heat and top with fresh parsley. Taste and season if needed. Serve warm.
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- Add the the mushrooms in batches, 4 cups at a time, and cook until they have shrunk quite a bit, and are golden brown, stirring from time to time. Remove the mushrooms and add them to a bowl. This should take about 10 minutes per batch. Using some of the oil each time, repeat the process until all of the mushrooms have been sautéed. Add all of the mushrooms back to the pan.
- Reduce the heat to low and deglaze the pan with the sherry. Return the heat to high and use a wooden spatula with a flat edge to loosen any mushrooms bits from the bottom of the pan. Mix and sauté until the sherry has evaporated just about completely.
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