Sauteed Mushrooms In A Hot Crusty Pita Recipes

SAUTEED MUSHROOMS (QUICK AND SIMPLE)

Steps:

• Heat butter and olive oil in a skillet over medium heat. Stir mushrooms in the oil and butter until well coated. Sprinkle oregano, garlic powder, and steak seasoning on mushrooms; stir to coat. Cook and stir mushrooms until lightly browned, about 5 minutes.

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.

PAKISTANI-STYLE MUSHROOMS IN PITA

Steps:

• Heat the oil in a large skillet over medium heat until it begins to smoke.
• Add the garlic, cardamom, cumin, and chiles.
• Stir vigorously for half a minute, then add the onions, tomatoes, eggplant, and the shiitake.
• Stir over high heat, adding more oil if necessary.
• Saute until the vegetables are well cooked, limp, and fragrant, about 10 minutes.
• Salt to taste.
• Stuff the pitas with the mixture and serve.
• Remember, no forks except to fill the pita pockets.

CREAMY SAUTEED MUSHROOMS WITH TOAST

Steps:

• Divide butter between 2 heavy large skillets and melt over medium-high heat. Divide shallots between skillets; sauté until beginning to soften, about 5 minutes. Divide mushrooms between skillets. Sprinkle with salt and pepper. Sauté until almost tender, about 8 minutes. Divide Marsala between skillets; stir until evaporated, about 1 minute. Pour 1 cup cream into each skillet; cook until sauce thickens, stirring occasionally, about 4 minutes. Season with salt and pepper. Combine mushrooms in 1 skillet. (Can be made 1 day ahead. Cool slightly. Cover; chill. Before serving, rewarm over medium heat, thinning with more cream if necessary.)
• Preheat oven to 350°F. Place bread slices on baking sheets. Brush with olive oil; sprinkle with pepper. Bake until beginning to brown, about 15 minutes. Stir parsley into mushroom mixture; transfer to chafing dish. Serve with toasts.

SAUTEED MUSHROOMS

Steps:

• Melt the butter in a saucepan (2 or 3 qt fine).
• Cut up the onions into 1/2 inch pieces. Saute in the butter until "golden", when they begin to turn brown and caramelize.
• Slice up the mushrooms thinly, cutting them in half crosswise first so the pieces won't be too large. Add them to the onions, and cook, mixing, until they give up their liquid.
• Gently simmer them for 1 1/2 hours (really! this will turn them silky), adding hot water as necessary to keep them barely covered. Mix occasionally.
• Season with salt and pepper to taste. Serve warm on the bread, which should be sliced fairly thinly.
• Prep time given below includes mostly the washing and chopping - sautéing the onions is included in the passive time.
• I truly had to guess at the # of servings, but it will serve lots at a party, or maybe 6? for lunch.

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!

SAUTEED MUSHROOMS

Steps:

• Melt butter over medium heat in a large pan.
• Add garlic and saute for 2 minutes.
• Add sliced mushrooms, stir to coat, and cook for about 5 minutes.
• Drizzle soy sauce into the mushrooms.
• Sprinkle with garlic powder and black pepper.
• Continue cooking over medium heat for about 10 minutes or until desired doneness is achieved.
• Remove from pan and serve.

SAUTEED MUSHROOMS

Steps:

• Submerge the mushrooms in cold water, swish around to wash thoroughly, and drain. Trim the ends, slice and place in a large bowl. Squeeze the juice of the lemon half over the mushrooms and toss.
• Put the garlic in a large pan and pour in the olive oil. Heat over medium-high heat until the garlic begins to sizzle but not brown, about 30 seconds. Add the mushrooms, stir, and cover. Cook, stirring occasionally, for 4 minutes.
• Remove the lid, add the salt and pepper, and cook, stirring, until all moisture is evaporated and the mushrooms begin to brown, about 5 minutes. Stir in the parsley and serve.