Sauteed Garlic Mushrooms Food

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.

SAUTEED SPINACH WITH MUSHROOMS AND GARLIC

Steps:

• Melt butter and olive oil together.
• Sauté mushrooms and garlic a couple minutes then add spinach and sauté until just wilted and tender.
• Season to taste with salt and freshly ground black pepper.
• Garnish with crumbled feta cheese just before serving.

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.

SAUTéED MUSHROOMS (THE BEST METHOD!)

Steps:

• In a large sauté pan (large enough so that mushrooms will fit in a single layer), heat olive oil over medium-high heat. When pan is hot, add mushrooms and season with salt and pepper. Quickly toss to coat mushrooms with the oil and then spread them into a single layer.
• Cook for four minutes on medium-high heat without stirring. Stir once, trying to flip to brown both sides; 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 parsley and serve immediately.

GARLIC SAUTéED MUSHROOMS

Steps:

• Wash your mushrooms and using a paper or hand towel, pat them completely dry.
• Heat up olive oil in a large heavy bottomed skillet over high heat. Add garlic and sauté for one minute, ensuring you don't burn the garlic.
• Add the cleaned mushrooms to the skillet. Do NOT stir the mushrooms. Sear for 2-3 minutes. Then toss every few minutes until the mushrooms start to soften and brown, for about 6 minutes.
• Add a pinch of salt. Continue to cook, tossing occasionally. Wait till mushrooms turn to a deep brown color and caramelized. This process takes around 5 more minutes. Keep an eye on the heat, turning it down if needed.
• Turn off the heat. Add fresh parsley and pepper. Give it a good stir and serve the mushrooms piping hot.

GARLIC SAUTEED SHIITAKE MUSHROOMS

Steps:

• Combine butter and garlic in saute pan. Heat until butter is melted and garlic starts to sizzle, about 30 seconds. Do not let garlic brown.
• Add mushrooms and saute 3 to 4 minutes, turning until lightly browned. Season to taste with salt and pepper, sprinkle with parsley and serve.

GARLIC MUSHROOMS

Steps:

• Heat the butter and oil in a large pan or skillet over medium-high heat.
• Sauté the onion until softened (about 3 minutes).
• Add the mushrooms and cook for about 4-5 minutes until golden and crispy on the edges.
• Pour in the wine and cook for 2 minutes, to reduce slightly.
• Stir through thyme, 1 tablespoon of parsley and garlic. Cook for a further 30 seconds, until fragrant.
• Season generously with salt and pepper (to your taste).
• Sprinkle with remaining parsley and serve warm.

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 SPINACH, GARLIC, AND MUSHROOMS

Steps:

• In a big saucepan over medium heat, melt the butter with the olive oil.
• Add in the mushrooms and garlic; saute about 5 minutes, until tender.
• Add in spinach; toss with 2 forks, about 5 minutes, until wilted.
• Season with salt and pepper; mix well; serve immediately.

SAUTEED MUSHROOMS WITH GARLIC

Steps:

• Melt the butter in a large skillet over medium-high heat; add in garlic and cook stirring for 2 minutes.
• Add in the sliced mushrooms and cook stirring for about 4-5 minutes.
• Sprinkle with lemon juice then season with salt and pepper.
• Delicious!

GARLIC BALSAMIC SAUTEED MUSHROOMS AND ONIONS

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!

SAUTEED MUSHROOMS IN GARLIC

Steps:

• Heat the butter in a skillet over medium heat. Add the mushrooms and garlic; cook and stir until the mushrooms are a light golden brown, about 10 minutes. Stir in the basil.
• Reduce heat to low, and pour the wine into the skillet. Simmer until most of the wine has evaporated. Serve immediately.

GARLIC BUTTER MUSHROOMS

Steps:

• Melt 3 tablespoons of the butter in a sauté pan over medium heat. Add the mushrooms in one layer and cook, without moving, until golden brown, about 5 minutes. Sprinkle with salt and pepper and toss. Continue to cook until the mushrooms are cooked through, about 5 more minutes. Add the thyme, garlic and lemon zest, then cook for 1 minute. Add the lemon juice and remaining tablespoon of butter and toss until the butter is melted. Sprinkle with the chopped parsley and serve.

SAUTEED GARLIC MUSHROOMS

Steps:

• In a large skillet, saute the mushrooms, garlic and bread crumbs in butter until mushrooms are tender.

SAUTEED GARLIC MUSHROOMS

Steps:

• In a large skillet, saute the mushrooms, garlic and bread crumbs in butter until mushrooms are tender.

SAUTEED SPINACH AND MUSHROOMS

Steps:

• Heat the oil in a medium saute pan or skillet (not nonstick) over medium-low heat. Add the garlic and cook until fragrant, about 2 minutes (do not let the garlic brown). Push the garlic off to the side of the pan and add the mushrooms. Increase the heat to medium high and season the mushrooms with salt and pepper to taste. Cook, stirring occasionally, until the mushrooms are cooked through and begin to become golden in spots, 10 to 12 minutes.
• Add the spinach, sprinkle with an additional pinch of salt and turn with tongs until wilted. (If you can't fit all the spinach in the pan, cover it for a few minutes, then uncover, stir and add the rest.) Transfer to a serving platter, drizzle with the vinegar and serve warm.