Sauteed Mixed Mushrooms Recipes

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.

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.

Steps:

• Melt the butter over low heat. Mix in dry ranch salad dressing mix. Add mushrooms, and stir to coat. Cook, stirring frequently, until the mushrooms are very tender, at least 30 minutes.

Steps:

• Trim portabella stems and thinly slice lengthwise. Scrape away gills on portabella caps with a spoon, then cut caps into 1/8-inch-thick slices.
• Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté white mushrooms with lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring occasionally, until liquid mushrooms give off is evaporated, about 5 minutes. Transfer cooked mushrooms with a slotted spoon to a large bowl and keep warm, covered.
• Sauté shiitakes, oyster mushrooms, and portabellas (caps and stems) in separate batches in same manner, using 2 tablespoons oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper for each batch, and transferring to bowl with white mushrooms.
• Return all cooked mushrooms to skillet and sauté with parsley and garlic over moderately high heat, stirring, 1 minute.

Steps:

• Clean the mushrooms of excess dirt using a small brush. If you need to wash them under cold water, do it quickly as mushrooms act like sponges and will soak up the water.
• Melt the butter until foaming. Add the garlic and cook for 30 seconds. Add the mushrooms and fry for 1-2 mins - try to keep the shape as this all adds to the presentation. Season and finish with a squeeze of lemon juice and the parsley.