Sautéed Mushrooms With Garlic And Lemon Juice Food

LEMON GARLIC MUSHROOMS

Steps:

• For dressing, whisk together first 5 ingredients. Toss mushrooms with 2 tablespoons dressing., Grill mushrooms, covered, over medium-high heat until tender, 5-7 minutes per side. Toss with remaining dressing before serving.

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.

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!

SAUTéED MUSHROOMS WITH GARLIC AND LEMON JUICE

Steps:

• Stir together lemon juice, soy sauce, and sugar; set aside.
• In 12-inch nonstick skillet, heat butter, olive oil, and garlic over medium-high heat until butter melts.
• Add mushrooms and sauté, stirring until golden brown and butter has been absorbed (5-10 minutes).
• Add lemon mixture to mushrooms, stirring until sauce is absorbed.

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 WITH LEMON CREAM

Steps:

• Melt 1/4 cup butter in heavy large skillet over high heat. Add half of mushrooms and sauté until brown and beginning to release juices, about 10 minutes. Add 1/2 cup wine, 1 tablespoon lemon juice and 1/8 teaspoon nutmeg. Boil until slightly reduced, stirring occasionally, about 5 minutes. Add 1 cup cream and boil until sauce thickens and coats mushrooms, about 10 minutes. Season with salt and pepper. Transfer to bowl. Repeat cooking procedure with remaining butter, mushrooms, wine, lemon juice, nutmeg and cream. Transfer to bowl with first batch. (Can be made 1 day ahead. Cover and chill. Rewarm over low heat before continuing.)
• Transfer mushrooms to bowl. Garnish with parsley and serve.