SAUTEED MUSHROOMS WITH GARLIC AND COGNAC
In less than 30 minutes, you can have these restaurant-quality sautéed mushrooms on the table as a steakhouse-inspired side. Leftovers are great on steak sandwiches, too!
Provided by Amanda Biddle
Categories Side Dish
Time 25m
Number Of Ingredients 10
Steps:
- Clean mushrooms and trim stems. If the mushrooms are large, halve or quarter them. Small mushrooms can be left whole.
- Heat butter and oil in a large skillet that can hold the mushrooms in a single layer. Add the mushrooms cap-side down and cook over medium high heat for 3-4 minutes, without stirring, to caramelize.
- Toss the mushrooms and lower the heat to medium. Season with salt and pepper. Continue cooking until the mushrooms are tender, brown, and any released liquid is evaporated, about 5-6 minutes longer.
- Add the minced garlic and cook until fragrant, about 1 minute. Deglaze the pan with 2 tablespoons of cognac and lemon juice, scraping any brown bits from the bottom of the pan. Toss the mushrooms again and cook until the cognac and lemon juice are reduced, about 2 minutes.
- Add the fresh herbs to the pan and season to taste with additional salt and pepper. Just before plating, stir in the remaining 1 teaspoon of cognac.
Nutrition Facts : Calories 209 kcal, Carbohydrate 10 g, Protein 5 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 22 mg, Sodium 306 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
SAUTEED MUSHROOMS WITH COGNAC
Provided by Martha Stewart
Categories Food & Cooking Holidays & Events Christmas Recipes
Time 45m
Number Of Ingredients 6
Steps:
- Heat a large skillet over medium-high heat; swirl in half of oil and half of butter. Add half of mushrooms and half of thyme; cook, stirring occasionally, until mushrooms have released most of their moisture and become golden, about 14 minutes. Add half of cognac and cook, scraping up browned bits from bottom of pan. Season with salt and pepper. Transfer to a bowl.
- Repeat with second half of all ingredients. Return first batch to skillet until heated through before serving.
SAUTEED MUSHROOMS
Make and share this Sauteed Mushrooms recipe from Food.com.
Provided by lazyme
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Saute mushrooms and garlic in butter until browned.
- Add red wine and simmer for a few minutes until the wine thickens a little.
- Serve hot.
Nutrition Facts : Calories 178, Fat 12.3, SaturatedFat 7.4, Cholesterol 30.5, Sodium 113, Carbohydrate 8.6, Fiber 2.3, Sugar 4.5, Protein 7.3
BRAISED BEEF AND MUSHROOMS IN CABERNET SAUCE
Provided by Food Network
Time 2h45m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Season beef, if desired, with salt and ground black pepper, then toss with flour in large bowl.
- Heat olive oil in 12-inch nonstick skillet over medium-high heat and brown beef, in two batches. Remove to 3-quart oven proof casserole.
- Cook onions and mushrooms in same skillet, stirring occasionally, 5 minutes or until tender. Add carrots and garlic and cook 30 seconds. Stir in remaining ingredients, scraping up brown bits from bottom of pan. Turn into casserole; toss with beef. Bake covered 2 hours or until beef is tender.
- Cost per recipe*: $14.76.
- Cost per serving*: $1.85.
- *Based on average retail prices at national supermarkets.
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 BURGUNDY MUSHROOMS
I found this recipe in an old restaurant cookbook. I brought them to a party and everyone raved about "the mushrooms". My friend's husband even tried to claim he was the chef! Mushrooms can be served whole or sliced (I prefer whole).
Provided by brendice
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In large skillet, heat butter and olive oil over medium heat.
- Add chopped scallions and mushrooms and cook until mushrooms begin to darken.
- Sprinkle with seasoned salt and cayenne pepper.
- Add burgundy and cabernet wine, enough to almost cover mushrooms.
- Saute, stirring occasionally until wine starts to bubble.
- Cover and let simmer, stirring occasionally, until mushrooms are soft (about 30-40 minutes).
SAUTEED MUSHROOMS (QUICK AND SIMPLE)
Delicious as a side, appetizer, part of a salad, or even just a snack! How French of you!
Provided by NolaBlu
Categories Side Dish
Time 20m
Yield 2
Number Of Ingredients 6
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.
Nutrition Facts : Calories 194.3 calories, Carbohydrate 4.9 g, Cholesterol 15.3 mg, Fat 19.6 g, Fiber 1.5 g, Protein 1.7 g, SaturatedFat 5.6 g, Sodium 503.4 mg, Sugar 1.3 g
SAUTEED MUSHROOMS
These mushrooms make a wonderful side dish for just about anything.
Categories Mushroom Side Sauté Vegetarian Winter Gourmet Pescatarian Peanut Free Tree Nut Free Kosher
Yield Serves 2
Number Of Ingredients 7
Steps:
- Stir together lemon juice, soy sauce, and sugar. Heat a 12-inch heavy skillet over moderately high heat until very hot. Add oil, then sauté mushrooms, stirring, until golden brown, about 5 minutes. Add butter and garlic and saut , stirring, until butter is absorbed. Add lemon mixture to mushrooms, stirring until sauce is absorbed.
SAUTEED MUSHROOMS WITH COGNAC AND CABERNET SAUVIGNON
Steps:
- Bring 1 quart of water to a boil in a large saucepan. Add the sliced mushrooms, blanch for 2 minutes, then drain and run under cold water to stop the cooking. Reserve. Heat the oil in a large skillet over medium flame and saute the garlic until lightly browned, about 2 minutes. Remove with a slotted spoon and reserve. Add the blanced mushrooms to the skillet and saute over high heat for 3-4 minutes, or until mushrooms begin to brown. Remove from heat. Add the cooked garlic, basil, Cognac, Cabernet Sauvignon, cream, butter and 1/4 cup of water. Stir to combine, return to the heat, and bring toa boil over high flame. Reduce the heat to low and simmer for 3 minutes, or until sauce thickens slightly. Season to taste with salt and pepper.
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