Sauteed Mushrooms Recipes

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SAUTEED MUSHROOMS



Sauteed Mushrooms image

This technique for washing and sauteing mushrooms provides a different texture and deep flavor to our sautéed mushroom recipe. Our method ensures your mushrooms are sautéed perfectly without becoming soggy. Serve sautéed mushrooms over polenta or steak, or folded into risotto.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Yield Makes 6 servings with polenta or pasta

Number Of Ingredients 7

1 1/2 pounds fresh mushrooms
1/2 lemon
3 cloves garlic, minced
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley

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.

SAUTEED MUSHROOMS



Sauteed Mushrooms image

We eat these as a topper for steak or baked potatoes, or as a side dish with just about anything. Easy and flavorful.

Provided by Mark H.

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 tablespoon butter or 1 tablespoon margarine
2 cloves garlic, minced
1 1/2 lbs fresh mushrooms, sliced
1/4 cup soy sauce
garlic powder (to taste)
black pepper (to taste)

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.

Nutrition Facts : Calories 76, Fat 3.5, SaturatedFat 1.9, Cholesterol 7.6, Sodium 1039.6, Carbohydrate 7.1, Fiber 1.9, Sugar 3.7, Protein 7.3

SAUTEED MUSHROOMS (QUICK AND SIMPLE)



Sauteed Mushrooms (Quick and Simple) image

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

1 tablespoon unsalted butter
2 tablespoons olive oil
1 cup chopped Portobello mushrooms
2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon steak seasoning rub

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

SUPERB SAUTEED MUSHROOMS



Superb Sauteed Mushrooms image

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

3 tablespoons olive oil
3 tablespoons butter
1 pound button mushrooms, sliced
1 clove garlic, thinly sliced
1 tablespoon red cooking wine
1 tablespoon teriyaki sauce, or more to taste
¼ teaspoon garlic salt, or to taste
freshly ground black pepper to taste

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



Sauteed Mushrooms image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 30m

Yield s: 6 servings

Number Of Ingredients 9

1/8 cup vegetable oil
1 teaspoon chopped garlic
1 cup sliced white onion
1 cup sliced button mushrooms
1 cup sliced shiitake mushrooms
1 cup cleaned and sliced portobello mushrooms
1 tablespoon butter
1 tablespoon chopped thyme leaves
Salt and freshly ground black pepper

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.

SAUTEED WILD MUSHROOMS



Sauteed Wild Mushrooms image

Provided by Ina Garten

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

2 pounds mixed wild mushrooms, such as cremini, shiitake, porcini, and portobello
1/2 cup good olive oil
1 cup chopped shallots (4 large)
4 tablespoons (1/2 stick) unsalted butter
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped garlic (6 cloves)
1 cup chopped flat leaf parsley

Steps:

  • Brush the caps of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.
  • Heat the olive oil in a large (11 - inch) Dutch oven or saucepan. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often. Stir in the garlic and cook for 2 more minutes. Toss in the parsley, sprinkle with salt, and serve warm.

THE BEST EVER SAUTEED MUSHROOMS



The Best Ever Sauteed Mushrooms image

This is the best recipe for sautéed mushrooms!! They go great with almost anything. Top a hamburger with a heaping spoonful of these and add a slice of Swiss cheese and you have the perfect mushroom Swiss burger. They accompany any meat dish as well. I just served them with chicken and they were a great addition to the meal. You have to try this one. You'll love it!!!!

Provided by yedenmatka

Categories     Lunch/Snacks

Time 50m

Yield 1/2 cup, 5 serving(s)

Number Of Ingredients 9

1/4 cup butter
1/4 cup thinly sliced onion
1 lb mushroom
1/8 cup dry sherry
1/4 cup beer
1 large garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon course ground pepper
1 tablespoon Worcestershire sauce

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!

Nutrition Facts : Calories 118.9, Fat 9.5, SaturatedFat 5.9, Cholesterol 24.4, Sodium 352.7, Carbohydrate 5.3, Fiber 1.1, Sugar 2.5, Protein 3.1

SAUTEED MUSHROOMS



Sauteed Mushrooms image

"This is a family recipe I have used for over 20 years," says Elizabeth Lott of Amarillo, Texas. "Everyone I've ever served it to has raved about it."

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 2 servings.

Number Of Ingredients 6

1/2 pound sliced fresh mushrooms
1 tablespoon olive oil
2 tablespoons dry red wine or reduced-sodium beef broth
1/2 teaspoon reduced-sodium beef bouillon granules
1/8 teaspoon garlic powder
1/8 teaspoon pepper

Steps:

  • In a small skillet, saute mushrooms in oil for 2 minutes. Add wine, bouillon, garlic powder and pepper; saute 5 minutes longer or until mushrooms are tender and liquid is reduced by half.

Nutrition Facts : Calories 104 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 82mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

SAUTEED MUSHROOMS



Sauteed Mushrooms image

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

1 tablespoon fresh lemon juice
1/2 tablespoon soy sauce
1 teaspoon sugar
2 tablespoons olive oil
10 ounces mushrooms, quartered
1 tablespoon unsalted butter
1 garlic clove, chopped

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.

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Top Asked Questions

What is the best way to saute mushrooms?
The Best Sauteed Mushrooms Recipe starts out just like any other sauteed mushrooms recipe, with a bit of butter and garlic. However, the key is to not dump everything in at once. Place a large saute pan over medium heat. Add the butter and oil. Once the butter has melted, add the mushrooms.
How do you cook mushrooms in olive oil?
(See post above for notes about cleaning mushrooms.) Heat a tablespoon of olive oil in a large skillet over medium-high heat for 1-2 minutes, until the oil shimmers and slides around the pan easily when tilted. Add half of the mushrooms to the pan in a single layer.
How to cook mushrooms with garlic and butter?
Wait for it to melt, then add the minced garlic. Saute for about 1 minute, until fragrant. Once the garlic has cooked a bit, stir together with the sauteed mushrooms. Saute for another 1-2 minutes, until the butter absorbs into the mushrooms.
How to cook mushrooms on the stove?
Ready In. 25 m. 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.

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