Mushroom Saute Food

MICHAEL'S BEST BUTTON MUSHROOMS

Steps:

• In a large skillet, heat the oil over high heat. Add the mushrooms. Do not move the mushrooms until they have caramelized on the bottom. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss them and continue to cook for about 5 minutes.
• Add the butter. Cook and toss for 5 minutes, until beautifully browned.
• Season with salt and add the garlic. Saute another 2 minutes, and add the thyme, lemon juice, and white wine. Cook to evaporate the liquid.
• Toss in the parsley and serve immediately.

THE BEST SAUTéED MUSHROOMS RECIPE

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.

SAUTEED MUSHROOMS

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 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.

WILD MUSHROOM SAUTé

Steps:

• Finely chop 1/2 cup parsley with 1 garlic clove; set parsley mixture aside. Finely chop remaining 2 garlic cloves. Whisk chopped garlic, 4 tablespoons oil and 1/2 teaspoon salt in large bowl to blend. Add mushrooms and toss to coat.
• Heat remaining 1 tablespoon olive oil in heavy large skillet over high heat. Add mushroom mixture and saut é until mushrooms are brown and just tender, about 10 minutes. Remove skillet from heat. Mix in parsley mixture and lemon juice. Season to taste with salt and pepper. Transfer mixture to bowl. Garnish with additional fresh parsley and serve.

SAUTEED MUSHROOMS (QUICK AND SIMPLE)

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.

MUSHROOM SAUTE

Steps:

• In a large skillet over medium heat melt butter. Stir in mushrooms, onion, tarragon, nutmeg, salt and pepper. Saute until mushrooms are tender, stirring occasionally, about 10 minutes. Stir in parsley and serve.

PAT'S MUSHROOM SAUTE

Steps:

• Melt butter with oil in a large skillet over medium heat. Stir in balsamic vinegar, garlic, oregano, and mushrooms. Saute for 20 to 30 minutes, or until tender.

SUPERB SAUTEED MUSHROOMS

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.

TIFFANY'S SAUTEED MUSHROOMS

Steps:

• Heat olive oil in a saucepan over medium heat; add mushrooms, onion, garlic, balsamic vinegar, Worcestershire sauce, salt, and black pepper. Bring mixture to a simmer and cook until liquid is 2/3 reduced, about 10 minutes; sprinkle with sugar. Cook and stir until sugar is dissolved, 1 to 3 minutes.

ZUCCHINI & MUSHROOM SAUTé

Steps:

• Heat oil in a large nonstick skillet over high heat. Add zucchini and cook, stirring, for 2 minutes. Add mushrooms and basil and cook, stirring, until softened, about 1 minute. Season with salt and pepper.

SAUTEED MUSHROOMS

Steps:

• Put butter into a cold pan and then top with sliced mushrooms and pepper (I used a pepper mill and just ground away so amount of pepper is estimated but we like a lot).
• Put pan on a medium heat and stir to coat the mushrooms with the melting butter, once coated turn heat the heat down a little and stir occasionally till the mushrooms take on a bit of colour - about 12 to 15 minutes and then add the sour cream and the cream stirring into the mushrooms and heat through.
• Serve immediately.

WILD MUSHROOM SAUTE

Steps:

• Rinse the mushrooms thoroughly in cold water.
• Lift the mushrooms from the water and drain well.
• Cut the larger mushrooms into 1 inch pieces.
• Melt the butter in the oil in a large saucepan.
• Add the mushrooms and saute over high heat until the liquid released has evaporated and the mushrooms are browned all over, about 20 minutes.
• Add the shallots, garlic, salt and pepper and saute for 1 minute.
• Sprinkle the herbs on the mushrooms and serve with bread.

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.

SAUTEED MUSHROOMS

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.

SAUTEED MUSHROOMS

Steps:

• In a small skillet, saute mushrooms in oil for 2 minutes. Add wine, bouillon, garlic powder and pepper; saute 5 minutes longer or until mushrooms are tender and liquid is reduced by half.

ASPARAGUS AND MUSHROOM SAUTE

Steps:

• Place asparagus spears in a 10" skillet.
• Add enough water to cover.
• Bring to a boil over medium heat and cook until spears are crisp tender.
• Drain and return to skillet.
• Add remaining ingredients, stir well, and heat over medium heat until mushrooms are cooked through.

MUSHROOM DILL SAUTE

Steps:

• Melt the margarine in a large nonstick skillet over medium heat.
• Saute the mushrooms, pepper strips, and garlic until the mushrooms are tender and the liquid has evaporated, about 5 to 7 minutes.
• Stir in the mustard, dill, and ground pepper; toss to coat.
• Heat through.

MUSHROOM SAUTE

Steps:

• In a large skillet, melt butter over medium-high. Add shallot; season with coarse salt and ground pepper. Cook, stirring occasionally, until softened, about 3 minutes. Add white button mushrooms, and 2 sprigs thyme; cook, stirring frequently, until mushrooms are browned and dry, about 15 minutes. Season with salt and pepper.

SAUTEED MUSHROOMS, AGAIN

Steps:

• Heat an 11-inch, high-sided sauté pan over high heat for 45 seconds. Add the mushrooms and water and cook until the mushrooms collapse, 2 to 4 minutes, then add the butter. Cook, stirring occasionally, until browned, 7 to 10 minutes. Remove from the heat and stir in the parsley, salt, and pepper. Transfer to a bowl and serve.

THREE MUSHROOM SAUTE

Steps:

• In a skillet set over moderate heat cook the scallion in the oil, stirring, for 2 to 3 minutes, or until softened. Add the mushrooms and salt and pepper to taste and cook them, stirring occasionally, for 5 minutes. Add the garlic and toss 1 minute. Add the wine and reduce by half. Add the broth and tomato paste and simmer 3 minutes, stirring. Add the cream and simmer until lightly thickened. Stir in the herbs. Serve the saute over baked or grilled polenta or as a sauce for pasta.

OYSTER MUSHROOM SAUTE

Steps:

• Clean and slice leeks. Heat olive oil in saute pan, add leeks when hot, and saute for about 10 minutes. Add a splash of Riesling if leeks begin to stick to the pan. Clean and chop pepper and mushrooms, and dice the tofu. Add tofu to pan, splash of wine, and cook for a few minutes, then add the oysters, followed a few minutes later by the pepper. Add wine as needed. In last few minutes, and the tamari. Serve over rice, sprinkled with hard cheese.

SAUTEED MUSHROOMS AND ONIONS RECIPE

Steps:

• Clean the mushrooms, then slice them. Slice the onion.
• In a saute pan or skillet, heat the olive oil or melt butter over medium-high heat. Cook mushrooms for 2 minutes.
• When mushrooms start to turn golden brown, add the onions and cook until it's lightly browned on the edges and translucent. If desired, add in the garlic and dried herbs.
• Add the kosher salt and pepper and Worcestershire sauce and cook for another 4 to 5 minutes, stirring occasionally, until most of the liquid is cooked out and the mushrooms are tender
• Add the fresh lemon juice and stir, cooking another 30 seconds to 1 minute until evaporated. Taste and add a few pinches of salt and pepper until the flavor pops.
• Serve and enjoy.