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
SAUTéED MUSHROOMS WITH WINE AND GARLIC
Serve velvety sautéed mushrooms over pasta, with steak or chicken, or as wonderful topping for crostini.
Provided by Rachel Gurk
Categories Sides & Vegetables
Time 15m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 122 kcal, Carbohydrate 5 g, Protein 4 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 8 mg, Fiber 1 g, Sugar 2 g, TransFat 1 g, UnsaturatedFat 5 g, ServingSize 1 serving
SAUTEED CHICKEN IN ALBARINO WINE SAUCE WITH WILD MUSHROOM POMMES ANNA
Steps:
- Preheat oven to 375 degrees F. Season the chicken with salt and pepper on both sides. Place the flour in a medium bowl and dredge the chicken in the mixture. Tap off any excess. Heat the oil in a large Dutch oven until almost smoking and saute the chicken in 2 batches until golden brown on both sides. Remove the chicken to a baking sheet and finish cooking in the oven, approximately 8 to 10 minutes. Drain off all but 2 tablespoons of oil in the pan. Add the shallots and garlic to the pan and cook until soft. Increase the heat to high, add the wine and reduce until almost dry. Add the chicken stock and continue cooking to a sauce consistency. Whisk in the butter, tarragon and peas and season with salt and pepper to taste. Remove the chicken from the oven and serve with the sauce.
- Mushroom Duxelle: Heat olive oil in a large saute pan over high heat until almost smoking, add the mushrooms and cook until golden brown and dry. Add the shallots and garlic and cook until soft. Add the wine and cook until reduced. Add the thyme and season with salt and pepper to taste.
- Potatoes: Preheat oven to 400 degrees F. Pour 2 tablespoons of the clarified butter into an iron skillet and heat over high heat. Arrange potatoes slices in the pan in concentric circles, overlapping the slices, drizzle each layer with butter, season with salt and pepper and spread some of the mushroom duxelle over the entire surface. Repeat to make 4 to 5 layers. Heat the pan on top of the stove until the butter bubbles.
- Transfer the pan to the oven and bake until the potatoes are golden brown and soft, 20 to 25 minutes. Press the potatoes with a pot lid during the baking once or twice to keep them flat. Remove from the oven and pour out excess butter. Let sit 10 minutes before inverting onto a round platter.
SAUTEED MUSHROOMS WITH WINE
These go very well with Spaghetti & Meatballs or grilled steak. I usually saute the mushrooms until the butter clarifies. You may substitute the wine and Worcestershire Sauce with white wine and White Wine Worcestershire Sauce if you are serving with chicken or fish.
Provided by BzyBee
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Add butter, wine, garlic, and sauce to a medium saute or sauce pan on medium high heat; add mushrooms and saute until mushrooms are soft and brown.
Nutrition Facts : Calories 175.7, Fat 17.5, SaturatedFat 11, Cholesterol 45.8, Sodium 128.2, Carbohydrate 2.4, Fiber 0.6, Sugar 1, Protein 2
CHARDONNAY SAUTEED MUSHROOMS
We love this as a side dish whenever we have steak. Seasonings are approximate as I just sprinkle over the mushrooms.
Provided by looneytunesfan
Categories Vegetable
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 607.2, Fat 47.6, SaturatedFat 29.4, Cholesterol 122, Sodium 604.8, Carbohydrate 23.7, Fiber 4.6, Sugar 11, Protein 14.8
SAUTEED MUSHROOMS IN GARLIC
Delicious sauteed garlic mushrooms in red wine. This is great with barbecued steaks.
Provided by AMANDA C
Categories Side Dish Vegetables
Time 20m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 130.3 calories, Carbohydrate 10.1 g, Cholesterol 7.6 mg, Fat 3.7 g, Fiber 2.4 g, Protein 7.3 g, SaturatedFat 1.9 g, Sodium 34.7 mg, Sugar 4.1 g
SAUTEED MUSHROOMS
We eat these as a topper for steak or baked potatoes, or as a side dish with just about anything. Easy and flavorful.
Provided by Mark H.
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 76, Fat 3.5, SaturatedFat 1.9, Cholesterol 7.6, Sodium 1039.6, Carbohydrate 7.1, Fiber 1.9, Sugar 3.7, Protein 7.3
SAUTEED MUSHROOMS
These mushrooms make a wonderful side dish for just about anything.
Categories Mushroom Side Sauté Vegetarian Winter Gourmet Pescatarian Peanut Free Tree Nut Free Kosher
Yield Serves 2
Number Of Ingredients 7
Steps:
- Stir together lemon juice, soy sauce, and sugar. Heat a 12-inch heavy skillet over moderately high heat until very hot. Add oil, then sauté mushrooms, stirring, until golden brown, about 5 minutes. Add butter and garlic and saut , stirring, until butter is absorbed. Add lemon mixture to mushrooms, stirring until sauce is absorbed.
SAUTEED MUSHROOMS
Make and share this Sauteed Mushrooms recipe from Food.com.
Provided by lazyme
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Saute mushrooms and garlic in butter until browned.
- Add red wine and simmer for a few minutes until the wine thickens a little.
- Serve hot.
Nutrition Facts : Calories 178, Fat 12.3, SaturatedFat 7.4, Cholesterol 30.5, Sodium 113, Carbohydrate 8.6, Fiber 2.3, Sugar 4.5, Protein 7.3
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