THE BEST SAUTéED MUSHROOMS RECIPE
Simple and simply fabulous, this favorite side dish is a no-brainer. For best results, use a 12-inch cast iron skillet.
Provided by Carolyn
Categories Sides
Time 20m
Number Of Ingredients 4
Steps:
- Preheat a 12-inch cast iron skillet on the stovetop for five minutes over high heat. Meanwhile, wipe any dirt off the mushrooms with a paper towel and, if you like (and your mushrooms are whole), rinse under running water and spin dry. Remove stems from shiitakes and oyster mushrooms and trim a slice of the stem end off the baby bellas. Slice baby bellas and shiitakes about 1/4-inch thick and cut oyster mushrooms into small bite-sized pieces.
- Add butter to pan. When melted and bubbly, add mushrooms and toss to coat. Cook, stirring only occasionally, for about 10 minutes, until well browned in plenty of spots. Stir in salt and pepper to taste and garnish with parsley if you like.
Nutrition Facts : Calories 128 calories, Carbohydrate 5.1 grams carbohydrates, Fat 11.7 grams fat, Fiber 0.8 grams fiber, Protein 3.1 grams protein
PERFECT MIXED GREENS
A delicious mixture of greens. The washing process is the most important part for these tender, tasty greens. Don't forget the sugar! If you follow directions exactly, you'll have the most perfect greens ever!
Provided by Mama Luvs Papa
Categories Side Dish Vegetables Greens
Time 1h15m
Yield 12
Number Of Ingredients 10
Steps:
- Pull the leaf portions of the collard, mustard, and turnip greens away from the tough stems, and discard the stems. Gently wash the greens in warm water to remove all soil and sand. Partially fill a clean sink with warm water, and stir in 3 tablespoons of salt and 2 cups of chicken broth; allow greens to soak in the mixture for 10 minutes. Scoop up the greens and allow to drain in a colander; discard used chicken broth. Do not rinse the greens.
- Pour the remaining 2 cups of chicken broth into a large pot, and mix in the greens. Stir in vegetable oil, garlic, bacon bits, and sugar, and season with salt and black pepper. Bring to a boil, reduce heat to a simmer, and cook until the greens are tender, stirring occasionally, 45 minutes to 1 hour.
Nutrition Facts : Calories 174.3 calories, Carbohydrate 16.6 g, Cholesterol 5 mg, Fat 10.7 g, Fiber 4.7 g, Protein 5.5 g, SaturatedFat 1.8 g, Sodium 2250.4 mg, Sugar 8.9 g
SAUTéED GREENS WITH WHITE BEANS AND GARLIC
Fresh greens combine with pantry classics of olive oil, crushed red pepper and canned cannellini beans in this simple, nutritious side dish that pairs well with hearty entrées. This dish can be made with a mix of your favorite greens such as spinach, mustard greens, curly endive, escarole, kale and broccoli rabe.
Time 15m
Yield Serves 6 to 8
Number Of Ingredients 8
Steps:
- Heat oil in a large skillet over medium heat.
- Add garlic and pepper flakes and cook, stirring often, until golden brown, about 5 minutes.
- Add greens (in batches, if needed), and cook, tossing often, until wilted and bright green, 3 to 4 minutes.
- Transfer to a colander as done and drain well. Return skillet to heat.
- Add broth to skillet and deglaze, scraping up any browned bits.
- Add beans and simmer until hot throughout, 2 to 3 minutes.
- Return greens to skillet, toss gently and season with salt and pepper.
Nutrition Facts : Calories 230 calories, Fat 5 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 135 milligrams, Carbohydrate 35 grams, Protein 13 grams
SAUTéED MUSHROOMS WITH RED WINE
Excellent served as a side dish with steak, roast beef or even chicken. The lemon gives the mushrooms a nice tangy flavour which mixes well with the flavour of the red wine.
Provided by Just Call Me Martha
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in large frying pan.
- Add sliced mushrooms and sauté over high heat until they squeak and sizzle and are nicely browned.
- Add salt, pepper and red wine.
- Simmer for 5 minutes.
- Add lemon juice and parsley.
- Toss well.
Nutrition Facts : Calories 91, Fat 6.2, SaturatedFat 3.7, Cholesterol 15.3, Sodium 48.3, Carbohydrate 4.9, Fiber 1.2, Sugar 2.2, Protein 3.7
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.
SAUTEED MIXED MUSHROOMS
Gourmet. April 2004. I can get at least 6 different varieties of fresh mushrooms at the Asian market. This recipe is for them!
Provided by dicentra
Categories Vegetable
Time 45m
Yield 10 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 169.7, Fat 11.5, SaturatedFat 1.6, Sodium 251.6, Carbohydrate 15.3, Fiber 3.8, Sugar 4.6, Protein 5.8
SAUTéED BEET GREENS
Sautéed beet greens is a quick recipe to make for a weeknight dinner so you can enjoy the nutritious benefits of adding more dark leafy greens to your diet. We will show you how to cook, use, store, prepare and freeze beet greens. Join the root to leaf movement and never throw out this healthy food again!
Provided by Brooke
Categories Dinner
Time 23m
Number Of Ingredients 9
Steps:
- Rinse the stalks and leaves two or three times in cold water to remove all the dirt.
- Separate stalks from the leaves; don't worry about drying them. Coarsely chop the leaves and cut the stalks into 1 1/2 to 2-inch lengths.
- Heat the olive oil in a large skillet set over medium high heat. Sauté the beet stalks and spices for 3 minutes, stirring occasionally. Add the garlic and sauté another minute, stirring constantly, then dump the stalks into a bowl.
- Melt the butter in the same skillet or a large pot and sauté the leaves until wilted, roughly 2 to 3 minutes. Sprinkle on salt to taste. Mix with the sauteed stalks and squeeze the fresh lemon juice on top. Serve immediately.
Nutrition Facts : Calories 198 kcal, Sugar 1 g, Sodium 657 mg, Fat 19 g, SaturatedFat 8 g, TransFat 1 g, Carbohydrate 7 g, Fiber 4 g, Protein 3 g, Cholesterol 31 mg, UnsaturatedFat 9 g, ServingSize 1 serving
GARLIC BALSAMIC SAUTEED MUSHROOMS AND ONIONS
Are you a mushroom lover? Then try my Garlic Balsamic Sauteed Mushrooms & Onions for a new mushroom side dish!
Provided by Karlynn Johnston
Categories Side Dish
Time 35m
Number Of Ingredients 7
Steps:
- Heat the olive oil and butter together in a large skillet.
- Add in the onions and start frying. Fry for 5 minutes to get them started then add in the mushrooms.
- Fry until the mushrooms have reduced in size and lost their moisture and the onions are softened completely.
- Add in the garlic and saute until browned and fragrant.
- Stir in the balsamic vinegar and wine and cook another 2 minutes, making sure to delgraze the bottom of the pan ( scrape off any browned tasty bits so that it goes into the sauce!)
- Season to taste with salt and pepper and serve!
Nutrition Facts : Calories 174 kcal, Carbohydrate 9 g, Protein 4 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 61 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
EASY SAUTéED MIXED GREENS RECIPE
Steps:
- Serve immediately.
Nutrition Facts : Calories 52 kcal, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, Sodium 98 mg, Sugar 1 g, Fat 4 g, ServingSize Serves four as a side dish, UnsaturatedFat 0 g
SAUTEED MIXED MUSHROOMS
Many mushrooms are a good source of antioxidants, and because they release moisture when cooked, only a teaspoon of oil is needed to saute them.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 25m
Number Of Ingredients 4
Steps:
- In a large nonstick or cast-iron skillet, heat oil over medium. Add mushrooms; season with salt and pepper, and cook until tender and lightly browned, 12 to 13 minutes. Remove from heat, and stir in vinegar.
Nutrition Facts : Calories 37 g, Fat 1 g, Protein 3 g
SAUTEED GREENS N' SHROOMS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 17m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the olive oil, 3 turns of the pan, in large skillet over medium-high heat. Coarsely chop mushrooms and add to the pan, toss for 2 to 3 minutes then add the greens to wilt. Season with salt and pepper. Dress greens with lemon juice then toss with butter as it melts to form a sauce. Drizzle a little honey over the greens and serve.
SAUTEED POWER GREENS AND MUSHROOMS
Provided by Erica Julson
Time 35m
Number Of Ingredients 9
Steps:
- Add the olive oil to a large enameled dutch oven and warm over medium-high heat. Add the mushrooms and cook, stirring occasionally, for about 15 minutes or until the mushrooms are very well browned. (Don't skimp on this step!)
- Add the garlic, kosher salt, and ground black pepper to the dutch oven, reduce the heat to medium, and let cook for about 1 minute, stirring constantly, until fragrant.
- Next, add several large handfuls of power greens to the dutch oven. Stir with a spatula and let wilt slightly, then keep adding more greens until they all fit in the dutch oven.
- Continue cooking and stirring until the greens are wilted but still bright green.
- Turn off the heat, squeeze the fresh lemon juice over the top, drizzle with a little extra olive oil, and a sprinkle of Maldon sea salt. Serve right away!
SAUTEED WILD MUSHROOMS
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.
MIXED BITTER GREENS WITH SAUTEED MUSHROOMS
Categories Salad Leafy Green Mushroom Side Sauté Vegetarian Quick & Easy Vinegar Winter Healthy Vegan Endive Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 8
Steps:
- In a heavy skillet cook garlic and rosemary in 2 tablespoons oil over moderate heat, stirring, 30 seconds. Add mushrooms with salt and pepper to taste and cook, stirring, until tender, about 5 minutes. Stir in 1 tablespoon vinegar and remove skillet from heat.
- In a large bowl toss chicory, endive, and radicchio, with warm mushroom mixture. To skillet add 1 tablespoon vinegar, remaining 2 tablespoons oil, and salt and pepper to taste and heat through, stirring. Add hot dressing to salad and toss well. Add additional vinegar if using.
SAUTEED MIXED MUSHROOMS
Categories Garlic Mushroom Side Sauté Vegetarian Fall Vegan Parsley Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
Number Of Ingredients 10
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.
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