The Best Ever Sauteed Mushrooms Recipes

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!

Steps:

• Heat the canola oil into a saute pan and saute the mushrooms until soft. Add the fresh thyme leaves and season with salt and pepper.;

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:

• 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:

• 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.

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.

Steps:

• Heat olive oil and butter over medium high in a heavy skillet until butter foams. Add shallot and cook, stirring, until it begins to soften, about two minutes. Add mushrooms and season with salt and pepper. Cook, stirring, until mushrooms begin to soften, about four minutes, and add sherry. Continue cooking and stirring until liquid has evaporated and mushrooms are tender and beginning to brown. Serve immediately.

Steps:

• Melt the butter in a saucepan (2 or 3 qt fine).
• Cut up the onions into 1/2 inch pieces. Saute in the butter until "golden", when they begin to turn brown and caramelize.
• Slice up the mushrooms thinly, cutting them in half crosswise first so the pieces won't be too large. Add them to the onions, and cook, mixing, until they give up their liquid.
• Gently simmer them for 1 1/2 hours (really! this will turn them silky), adding hot water as necessary to keep them barely covered. Mix occasionally.
• Season with salt and pepper to taste. Serve warm on the bread, which should be sliced fairly thinly.
• Prep time given below includes mostly the washing and chopping - sautéing the onions is included in the passive time.
• I truly had to guess at the # of servings, but it will serve lots at a party, or maybe 6? for lunch.

Steps:

• Melt the butter over medium heat.
• Add the mushrooms and worchester sauce.
• Cook at least 10 minutes, more if you like them cook more.