Chardonnay Sauteed Mushrooms Food

CHARDONNAY CHICKEN

Steps:

• Preheat oven to 425°F.
• Mix flour, salt and 1/4 teaspoon pepper in a small shallow pan. Place egg white in a second small shallow pan and beat lightly.
• Dip each chicken breast in the egg white and then dredge in the flour mixture. Shake off any excess and place on a plate.
• Heat oil in an oven-safe skillet over medium-high heat. Place chicken breasts in skillet, cook for 2-3 minutes or until golden brown. Turn breasts and cook for two more minutes. Remove pan from heat and place in pre-heated oven. Cook for 8-10 minutes until chicken is done.
• Remove chicken from pan, cover and keep warm.
• Return the pan to medium-low heat. Add the chardonnay and deglaze by scraping the brown bits from the bottom of the pan. Add the garlic and cook for about 30 seconds. Add the lemon juice, remaining pepper, thyme and mushrooms. Cook for 10 minutes. Remove pan from heat and stir in crème fraîche.
• Place the chicken on warm plates. Pour sauce over chicken and serve immediately.

APPLEBEE'S CHARDONNAY MUSHROOMS

Steps:

• Clean and quarter mushrooms.
• Sauté mushrooms and garlic in butter, stirring often, for 4 min or until soft.
• Season with salt and pepper.
• Turn off heat and immediately pour Chardonnay onto mushrooms.
• Add parsley and toss to coat.

SAUTéED MUSHROOMS WITH WINE AND GARLIC

Steps:

• In a large sauté pan (you want the mushrooms to fit in a single layer), heat olive oil over medium-high heat. Add mushrooms and season with salt and pepper. Toss to coat all mushrooms with the oil and then spread them into a single layer.
• Cook for four minutes on medium-high heat without stirring. Add wine and stir, and then cook for 2 more minutes without stirring.
• Reduce heat to medium-low and add butter and garlic. Cook for 3-4 more minutes, stirring frequently, until mushrooms are fully cooked, butter is melted, and garlic is fragrant.
• Remove from heat, stir in thyme and serve immediately.

CHARDONNAY SAUTEED MUSHROOMS

Steps:

• Clean mushrooms and set aside.
• Melt butter in WOK or stainless steel frying pan. Slowly add the wine.
• Add the mushrooms.
• Sprinkle Worcestershire sauce over mushrooms. I like to make sure there is some over every mushroom.
• Sprinkle salt and pepper over mushrooms. Sprinkle minced garlic over all.
• Saute; stirring occasionally over high heat until mushrooms are tender and the sauce and wine is reduced, approximately 15 - 20 minutes.

SAUTEED ZUCCHINI WITH MUSHROOMS FOR TWO

Steps:

• While the grill was heating,
• Wash the two zucchini's, (about eight inches in length each), chop off the ends, and discard.
• Cut the zucchini lengthwise twice and chopped into quarter inch sections.
• Clean about 4 ounces of button mushrooms and sliced them.
• Chop and mince shallot, about one tablespoon worth.
• Heat a skillet with one tablespoon olive oil.
• When the oil stated to shimmer, throw in the minced shallot and kept it moving in the pan until evenly browned.
• Turning the heat to medium-low, throw the sliced mushrooms in, tossed them so the oil evenly coated them.
• Sprinkled a dash (two pinches or 1/8 teaspoon) of kosher salt over the mushrooms.
• After a few seconds, toss them again so the other sides would brown a little.
• Once a decent amount of liquid had evaporated from the mushrooms, add the chopped squash to the pan, sprinkling on an additional dash of salt.
• Turning the heat back up to medium-high, allow the squash to cook, tossing them every ten or fifteen seconds.
• Once some of the zucchini picked up some brown caramelized bits, turn off the heat and pour the vegetables into a bowl.

SAUTEED MUSHROOMS

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.

SIMPLE, ELEGANT SAUTEED MUSHROOMS

Steps:

• Saute mushrooms, scallions, and garlic in olive oil, for about five minutes, adding salt and pepper as you go. If desired, add 1 tbs butter, and stir well, halfway thru saute period.
• Serve as a delicious side dish, or as a topping, for steak, hamburger, roast, pork, etc.

APPLEBEE'S CHARDONNAY MUSHROOMS

Steps:

• 1. Clean and quarter mushrooms.
• 2. Saute mushrooms and garlic in butter, stirring often, for 4 minutes or until soft.
• 3. Season with salt and pepper.
• 4. Turn off heat and immediately pour Chardonnay onto mushrooms.
• 5. Add parsley and toss to coat.

HERB SAUTEED MUSHROOMS

Steps:

• Clean 1 pound of fresh mushrooms by wiping with damp towel.
• Slice mushrooms, stem and all, to the size you like.
• Sauté in pan with butter, oil and garlic for 5 minutes.
• Add herbs and continue cooking until mushrooms are tender, yet firm.