Sauteed 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 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.

EASY SAUTéED MUSHROOMS

Steps:

• Slice mushrooms in half.
• Heat a large frying pan on medium heat.
• Add butter and let melt.
• Add mushrooms and sauté well.
• Add Worcestershire sauce and stir well.
• Sauté 5-10 minutes.
• Be sure not to over cook.

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, STEAKHOUSE-STYLE MUSHROOMS

Steps:

• Gather the ingredients.
• Place a large, deep, heavy skillet over medium-high heat.
• When skillet is hot, melt butter, and swirl to coat bottom of pan.
• Add mushrooms, garlic, and sweet onions.
• Toss gently to coat vegetables in butter.
• Sprinkle with salt, and cook, stirring occasionally, until mushrooms release their liquid, about 5 minutes.
• Continue to sauté until liquid has almost evaporated.
• Add red wine and beef stock.
• Reduce heat, and simmer until liquid has reduced by half, about another 5 minutes.
• Taste, adding additional salt and pepper if needed.
• Serve as a side with broiled or grilled steaks or as a side dish for any protein entree.

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.

SAUTEED MUSHROOMS

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 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.

SAUTéED WILD MUSHROOMS

Steps:

• Clean the mushrooms of excess dirt using a small brush. If you need to wash them under cold water, do it quickly as mushrooms act like sponges and will soak up the water.
• Melt the butter until foaming. Add the garlic and cook for 30 seconds. Add the mushrooms and fry for 1-2 mins - try to keep the shape as this all adds to the presentation. Season and finish with a squeeze of lemon juice and the parsley.

SAUTEED MUSHROOMS

Steps:

• Heat the canola oil into a saute pan and saute the mushrooms until soft. Add the fresh thyme leaves and season with salt and pepper.;

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.

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.

SAUTéED CREMINI MUSHROOMS

Steps:

• Start by thoroughly rinsing the mushrooms under water. Pat dry and then cut into thin slices (about ¼ inch thick). If you buy pre washed and sliced mushrooms, you can skip this step.
• In a large skillet, combine the butter and olive oil over medium heat. Once the butter is fully melted, add in the sliced mushrooms with a good pinch of salt and freshly cracked black pepper. Cook for 5 minutes. Around this time, you'll end up with a decent bit of excess moisture in the pan from the mushrooms and this is okay.
• Add in the garlic and herbs, stir, and cook for an additional 3-4 more minutes. Most of the moisture from the mushrooms should have evaporated but if not, you can drain it off. Garnish with additional herbs, a squeeze of lemon juice, and ENJOY!

SAUTéED MUSHROOMS ONIONS & PEAS

Steps:

• 1Cut the onions in half and then slice into thin half moons.Thinly slice the garlic.Wash mushrooms, remove the woody part of the stems, and chop into quarters.Sauté the onions on medium heat with ghee and olive oil until translucent (about 5-7 min). Covering the pan will speed up the process. Stir occasionally so that don't burn.Add the garlic and sauté for a minute or so until fragrant.Add the mushrooms and seasoning to the pan. Stir to combine.Cook until the mushrooms have browned and any liquid has evaporated (about 5-8 minutes).Add peas and stir until heated through.

SAUTEED MUSHROOMS

Steps:

• Melt the butter in a saucepan (2 or 3 qt fine).
• Cut up the onions into 1/2 inch pieces. Saute in the butter until "golden", when they begin to turn brown and caramelize.
• Slice up the mushrooms thinly, cutting them in half crosswise first so the pieces won't be too large. Add them to the onions, and cook, mixing, until they give up their liquid.
• Gently simmer them for 1 1/2 hours (really! this will turn them silky), adding hot water as necessary to keep them barely covered. Mix occasionally.
• Season with salt and pepper to taste. Serve warm on the bread, which should be sliced fairly thinly.
• Prep time given below includes mostly the washing and chopping - sautéing the onions is included in the passive time.
• I truly had to guess at the # of servings, but it will serve lots at a party, or maybe 6? for lunch.

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:

• Saute vegetables in oil with paprika over medium low heat.
• Douse with worcestershire sauce and turn heat off.

SAUTEED MUSHROOMS

Steps:

• Heat olive oil and butter over medium high in a heavy skillet until butter foams. Add shallot and cook, stirring, until it begins to soften, about two minutes. Add mushrooms and season with salt and pepper. Cook, stirring, until mushrooms begin to soften, about four minutes, and add sherry. Continue cooking and stirring until liquid has evaporated and mushrooms are tender and beginning to brown. Serve immediately.

SAUTéED SPINACH WITH MUSHROOMS

Steps:

• Heat oil in large skillet on medium-high heat. Add mushrooms and garlic; cook and stir 3 to 5 min. or until mushrooms are tender.
• Add spinach; cook and stir on medium heat 4 to 5 min. or just until spinach is wilted.
• Stir in pepper; sprinkle with cheese.

SAUTéED MUSHROOMS

Steps:

• Heat dressing and butter in medium skillet on medium heat. Add mushrooms; cook 5 to 7 min. or until mushrooms are cooked and most the liquid is absorbed, stirring occasionally.