SAUTéED CREMINI MUSHROOMS
Sautéed Cremini Mushrooms are cooked in a buttery herb mixture until tender and loaded with delicious savory flavor! This easy side dish recipe adds that extra special finishing touch to your main dish and take just 10 minutes to cook.
Provided by Brita Britnell
Categories Side
Time 15m
Number Of Ingredients 7
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!
Nutrition Facts : Calories 219 calories, Sugar 3.9 g, Sodium 1195.9 mg, Fat 18.8 g, SaturatedFat 8.2 g, TransFat 0 g, Carbohydrate 11.3 g, Fiber 1.8 g, Protein 6.1 g, Cholesterol 30.5 mg
13 EASY CREMINI MUSHROOM RECIPES (+ROASTED ZUCCHINI AND CREMINI MUSHROOMS)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Main Course Side Dish
Time 44m
Number Of Ingredients 5
Steps:
- Preheat Oven 400°F.
- Toss mushrooms and zucchini in mixture of other ingredients.
- Roast vegetables for 20-25 minutes until caramelized.
Nutrition Facts : Calories 275 kcal, ServingSize 1 serving
SAUTEED MUSHROOMS
Provided by Bobby Flay
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 4
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.;
SAUTEED CRIMINI MUSHROOMS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 22m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat a large skillet over medium high heat. Add extra-virgin olive oil and butter. Add mushrooms and season with salt, pepper and thyme then cook 15 minutes until evenly browned and tender. Add wine and deglaze the pan. Add parsley and transfer mushrooms to a serving dish.
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 CREMINI MUSHROOMS - RACHAEL RAY
Make and share this Sauteed Cremini Mushrooms - Rachael Ray recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 22m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat a large skillet over medium high heat. Add extra-virgin olive oil and butter.
- Add mushrooms and season with salt, pepper and thyme then cook 15 minutes until evenly browned and tender.
- Add wine and deglaze the pan. Add parsley and transfer mushrooms to a serving dish.
SAUTEED PORTABELLA AND CREMINI MUSHROOMS
Categories Mushroom Side Sauté Vegetarian Quick & Easy Vinegar Fall Shallot Soy Sauce Gourmet Pescatarian Peanut Free Tree Nut Free Kosher
Yield Serves 8
Number Of Ingredients 8
Steps:
- Halve portabellas and cut into 1/4-inch-thick slices. Cut cremini into 1/4-inch-thick slices. Chop shallots and in a 12-inch heavy skillet cook half of shallots in half of butter over moderate heat, stirring, 1 minute. Add portabellas and salt and pepper to taste and cook, stirring occasionally, until liquid mushrooms give off is evaporated, about 15 minutes. Transfer portabellas to a bowl and keep warm, covered. Cook remaining shallots in remaining butter over moderate heat, stirring, 1 minute. Add cremini and salt and pepper to taste and cook, stirring occasionally, until liquid mushrooms give off is evaporated, about 10 minutes. Add portabellas to cremini and keep warm, covered. Mushrooms may be prepared up to this point 1 day ahead and chilled, covered.
- Diagonally cut scallions into thin slices. In a bowl whisk together vinegar, soy sauce, and sugar. Heat mushrooms over moderately high heat until hot and add vinegar mixture. Boil mixture 3 minutes, or until liquid is reduced slightly, and stir in scallions.
SAUSAGE STUFFED CREMINI MUSHROOMS
Make and share this Sausage stuffed Cremini Mushrooms recipe from Food.com.
Provided by Derf2440
Categories Chicken
Time 35m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400f degrees.
- Remove stems from mushrooms and finely chop stems.
- Mix 2 tablespoons bread crumbs and parmesan in small bowl.
- Lightly coat large nonstick frypan with nonstick cooking spray and set over medium heat.
- Cook sausages until they begin to brown, about 5 minutes, breaking up with the side of spoon.
- Stir in onion, red pepper, and mushroom stems, and then cook until veggies are soft, about 5 minutes.
- Stir in remaining bread crumbs and black pepper.
- Remove from heat.
- Mound stuffing in mushrooms and arrange, stuffing side up, in 13 x 9 inch baking dish.
- Sprinkle with Parmesan mixture.
- Bake until heated through, about 9 minutes.
Nutrition Facts : Calories 50.5, Fat 1.3, SaturatedFat 0.5, Cholesterol 6.4, Sodium 112.4, Carbohydrate 7.5, Fiber 0.7, Sugar 1.6, Protein 2.4
SAUTEED PORTABELLA AND CREMINI MUSHROOMS
Make and share this Sauteed Portabella and Cremini Mushrooms recipe from Food.com.
Provided by Chill
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Halve portabellas& cut both portabellas and creminis in 1/4" slices.
- Chop shallots and cook half in half of the butter over moderate heat, stirring 1 min.
- Add portabellas and salt& pepper to taste and cook, stirring occasionally, until liquid mushrooms give off is evaporated, about 15 mins.
- Transfer to a bowl and keep warm, covered.
- Cook remaining shallots in remaining butter and add cremini, salt and pepper until mushrooms give off is evaporated, about 10 mins.
- Mix both mushrooms together and keep warm.
- Diagonally cut scallions into thin slices.
- In a bowl whisk together vinegar, soy sauce, and sugar.
- Heat mushrooms over moderately high heat and add vinegar mixture.
- Boil mixture 3 mins, or until liquid is reduced slightly, and stir in scallions.
Nutrition Facts : Calories 192, Fat 12.1, SaturatedFat 7.4, Cholesterol 30.5, Sodium 647.7, Carbohydrate 17.5, Fiber 2.2, Sugar 12.8, Protein 6.1
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