Sautéed Mushrooms With Herbs Recipes
SAUTEED MUSHROOMS WITH HERBS
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
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.
SAUTEED MUSHROOMS AND HERBS
Thyme, basil or oregano and garlic. This is simple and versatile. From Culinary Classics, SD Symphony Orchestra League Cookbook. Good to make in advance and heat and serve when your meat entree is ready. The 2 teaspoon measure is for fresh herbs. Use 1/2 tsp. if using dried.
Provided by Oolala
Categories Vegetable
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Wash and wipe mushrooms dry.
- Heat olive oil and butter until very hot and add mushrooms. Toss quickly in hot oil. Reduce heat, cover and cook 6-7 minutes.
- Remove lid and continue cooking until all liquid evaporates. Set aside until meal is ready.
- When your meal is ready to serve, reheat the mushrooms and sprinkle with chopped herbs and garlic. Toss to mix.
- Season with salt and pepper.
Nutrition Facts : Calories 71.9, Fat 6.7, SaturatedFat 1.6, Cholesterol 3.8, Sodium 3.4, Carbohydrate 2.3, Fiber 0.6, Sugar 0.9, Protein 1.9
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