SAUTEED MUSHROOMS
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
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
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
THREE MUSHROOM SAUTE
Steps:
- In a skillet set over moderate heat cook the scallion in the oil, stirring, for 2 to 3 minutes, or until softened. Add the mushrooms and salt and pepper to taste and cook them, stirring occasionally, for 5 minutes. Add the garlic and toss 1 minute. Add the wine and reduce by half. Add the broth and tomato paste and simmer 3 minutes, stirring. Add the cream and simmer until lightly thickened. Stir in the herbs. Serve the saute over baked or grilled polenta or as a sauce for pasta.
SAUTEED MUSHROOMS
Provided by Robert Irvine : Food Network
Categories side-dish
Time 30m
Yield s: 6 servings
Number Of Ingredients 9
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.
MUSHROOM SAUTé
We love the look of fluted mushrooms in this recipe. Fluting will add about 25 minutes to your preparation time.
Time 20m
Yield Makes 4 first-course servings
Number Of Ingredients 7
Steps:
- Soak mushrooms in bowl of water and some lemon juice for 5 minutes. Hold paring knife by back of blade, not handle. Orient the knifepoint to center of mushroom cap. Pivot blade into cap on bias. Rock mushroom toward you and knife away from you in a smooth, easy motion, beveling out a strip. Repeat with remaining mushrooms.
- Preheat broiler.
- Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then cook mushrooms, cap sides down, with 1/4 teaspoon salt and 1/8 teaspoon pepper, until golden brown, about 2 minutes. Turn mushrooms over with tongs and sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, then cook until mushrooms are tender, about 2 minutes more. Sprinkle with lemon juice.
- While mushrooms are cooking, arrange bread triangles in a shallow baking pan. Broil 5 to 6 inches from heat, turning over once, until lightly toasted, about 2 minutes total (watch carefully).
- Put 3 toasts on each of 4 plates, then divide mushrooms among them with a slotted spoon. Drizzle pan juices over mushrooms and sprinkle with parsley.
MUSHROOM DILL SAUTE
this was very tasty, I love mushrooms, I served the with steak and mashed taters, with a mixed greens salad.
Provided by Dancer
Categories Peppers
Time 22m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt the margarine in a large nonstick skillet over medium heat.
- Saute the mushrooms, pepper strips, and garlic until the mushrooms are tender and the liquid has evaporated, about 5 to 7 minutes.
- Stir in the mustard, dill, and ground pepper; toss to coat.
- Heat through.
Nutrition Facts : Calories 43.8, Fat 3.1, SaturatedFat 0.5, Sodium 63.9, Carbohydrate 3.5, Fiber 1.1, Sugar 1.9, Protein 1.6
MUSHROOM SAUCE FOR STEAK
This mushroom sauce for steak is so simple and easy. This is the perfect pair with a nice juicy steak. You can cook the veggies to your liking as far as how soft you want them. You can always double this recipe.
Provided by luvs2cookMom
Categories Sauces
Time 30m
Yield 5
Number Of Ingredients 7
Steps:
- Heat a large skillet over medium heat. Pour olive oil into the pan. When hot, add mushrooms and onion into the pan; saute until soft, 5 to 7 minutes. Add butter, steak sauce, and Worcestershire; cook until butter melts, about 2 minutes.
- Reduce heat to low and simmer, uncovered, until everything is really soft, 15 to 20 minutes. Season with salt and pepper. Serve immediately over any type of steak.
Nutrition Facts : Calories 224.3 calories, Carbohydrate 2.7 g, Cholesterol 48.8 mg, Fat 23.9 g, Fiber 0.5 g, Protein 1 g, SaturatedFat 12.4 g, Sodium 188.3 mg, Sugar 1.1 g
SAUTEED MUSHROOMS
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
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.
MUSHROOM SAUCE
Rich and full of umami savouriness, this simple creamy mushroom sauce is perfect with steak, chicken or tossed through hot pasta
Provided by Miriam Nice
Time 25m
Number Of Ingredients 5
Steps:
- Pour 100ml of boiling water over the dried porcini and leave to stand for 5 mins. In a saucepan, heat the butter and add the shallots, frying gently until they are soft and translucent. Add the chestnut mushrooms and cook for 5 mins more. When they are cooked, pour in 1 tbsp of the liquor from the porcini and discard the rest. Chop the porcini and add them to the pan. Fold in the crème fraîche, bring to a simmer then season.
Nutrition Facts : Calories 215 calories, Fat 21 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.06 milligram of sodium
MUSHROOM AND LEEK SAUTé
Provided by Mark Bittman
Categories Mushroom Appetizer Side Sauté Quick & Easy Leek Tarragon Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 5
Steps:
- Put oil in a large skillet over medium heat. Add mushrooms, sprinkle with 1/2 teaspoon salt, and cook, stirring occasionally, until they release their water and the pan begins to dry out again, 10-15 minutes. Add leeks and cook, stirring, until they soften a bit, 2-3 minutes. Add tarragon and stir until fragrant, about 30 seconds.
MUSHROOM SAUTE
This savory, herb-scented mushroom mixturecan be used in a range of dishes -- spread crostini with fresh goat cheese and top with mushrooms, or spoon them over poached eggs. It also freezes well.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 1 1/2 to 2 cups
Number Of Ingredients 5
Steps:
- In a large skillet, melt butter over medium-high. Add shallot; season with coarse salt and ground pepper. Cook, stirring occasionally, until softened, about 3 minutes. Add white button mushrooms, and 2 sprigs thyme; cook, stirring frequently, until mushrooms are browned and dry, about 15 minutes. Season with salt and pepper.
Nutrition Facts : Calories 49 g, Fat 4 g, Protein 1 g
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