Sauteed Mushrooms With Cilantro And Lemon Juice Recipes

Steps:

• Just before cooking, wash the mushrooms and drain them well. Place the whole mushrooms in a large skillet with the Splash and salt Set the skillet over a medium heat, cover and cook for about 1 5mintues, or until all the liquid that emerges from the mushrooms as they cook disappears. Meanwhile, toast the bread and cute the slices into 1/2-inch cubes. Uncover the mushrooms and continue cooking them until they are nicely browned on all sides. Then add the cilantro, lemon juice, garlic, and pepper. Saute the mixture for 20 seconds. Add the croutons, toss for a few seconds and serve immediately.

Steps:

• In a large skillet, melt butter. Add the mushrooms, lemon juice and soy sauce. Saute for 6-8 minutes or until mushrooms are tender.

Steps:

• Melt 1/4 cup butter in heavy large skillet over high heat. Add half of mushrooms and sauté until brown and beginning to release juices, about 10 minutes. Add 1/2 cup wine, 1 tablespoon lemon juice and 1/8 teaspoon nutmeg. Boil until slightly reduced, stirring occasionally, about 5 minutes. Add 1 cup cream and boil until sauce thickens and coats mushrooms, about 10 minutes. Season with salt and pepper. Transfer to bowl. Repeat cooking procedure with remaining butter, mushrooms, wine, lemon juice, nutmeg and cream. Transfer to bowl with first batch. (Can be made 1 day ahead. Cover and chill. Rewarm over low heat before continuing.)
• Transfer mushrooms to bowl. Garnish with parsley and serve.

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.

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.

Steps:

• For dressing, whisk together first 5 ingredients. Toss mushrooms with 2 tablespoons dressing., Grill mushrooms, covered, over medium-high heat until tender, 5-7 minutes per side. Toss with remaining dressing before serving.

Steps:

• Stir together lemon juice, soy sauce, and sugar; set aside.
• In 12-inch nonstick skillet, heat butter, olive oil, and garlic over medium-high heat until butter melts.
• Add mushrooms and sauté, stirring until golden brown and butter has been absorbed (5-10 minutes).
• Add lemon mixture to mushrooms, stirring until sauce is absorbed.

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.