THE BEST EVER SAUTEED MUSHROOMS
This is the best recipe for sautéed mushrooms!! They go great with almost anything. Top a hamburger with a heaping spoonful of these and add a slice of Swiss cheese and you have the perfect mushroom Swiss burger. They accompany any meat dish as well. I just served them with chicken and they were a great addition to the meal. You have to try this one. You'll love it!!!!
Provided by yedenmatka
Categories Lunch/Snacks
Time 50m
Yield 1/2 cup, 5 serving(s)
Number Of Ingredients 9
Steps:
- Sautee onions and garlic in butter until tender. Add mushrooms, sherry, beer and Worcestershire Sauce. Cover and cook 15 minutes on med heat, stirring often. Uncover and cook until liquid has cooked out and it starts to sizzle slightly. Add salt and pepper and mix well. Brown slightly. Serve hot straight from the pan or top a burger or any cooked meat. This is great topped off with a spoonful of gravy. But if you don't have gravy made it's perfect just as is. Enjoy!
Nutrition Facts : Calories 118.9, Fat 9.5, SaturatedFat 5.9, Cholesterol 24.4, Sodium 352.7, Carbohydrate 5.3, Fiber 1.1, Sugar 2.5, Protein 3.1
NIF'S SHERRY-SAUTEED MUSHROOMS
What a delicious side dish to have with your grilled steak! I love cooking mushrooms when I am grilling. I can just put them on and pretty much forget about them. They don't really overcook, unless you burn them! Take your time with them if you want to. You can also cook them at a higher heat, but you really have to make sure you don't burn the garlic. Enjoy!
Provided by Nif_H
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the butter and olive oil in a frying pan over low-medium heat. Add shallots. Saute for 3 minutes; add garlic and saute for 2 more minutes.
- Add mushrooms and sherry and stir to coat. Saute for 10 minutes, stirring occasionally. Salt and pepper to taste.
- Sprinkle parsley on mushrooms for garnish.
Nutrition Facts : Calories 108.6, Fat 6.5, SaturatedFat 2.3, Cholesterol 7.6, Sodium 32.6, Carbohydrate 5.2, Fiber 0.7, Sugar 1.4, Protein 2.2
SAUTEED MUSHROOMS WITH SHERRY AND GARLIC
Make and share this Sauteed Mushrooms With Sherry and Garlic recipe from Food.com.
Provided by Kennasmommy
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- If mushrooms are greater than one inch in diameter, cut into quarters.
- Heat 12 inch skillet over medium heat.
- Add 1 T olive oil. When the oil is hot enough to sizzle a piece of mushroom, add half the mushrooms and half the thyme. Raise the heat to medium-high and saute, stirring only occasionally, until the mushrooms are golden brown. If you stir them too often or crowd them in the pan, you'll prevent the mushrooms from carmelizing.
- Season with salt and pepper.
- Transfer the mushrooms to a bowl, and repeat with the remaining mushrooms. Add the garlic, and saute 1 minute, stirring. Return the reserved mushroom, with any accumulated juices, to the pan.
- Add the sherry and parsley, and boil until the liquid is reduced to a glaze, another minute or so.
- Add the butter, and gently swirl the pan as the butter melts and emulsifies with the sauce. Taste and adjust the seasonings with salt and pepper.
- Enjoy!
Nutrition Facts : Calories 126.3, Fat 10, SaturatedFat 2.8, Cholesterol 7.6, Sodium 32.8, Carbohydrate 5, Fiber 1.2, Sugar 2.4, Protein 3.7
SHERRY BUTTER SAUTEED MUSHROOMS
We often have sauteed mushrooms as a side dish to our meals. Here's one example of how we prepare them. :)
Provided by Julesong
Categories Vegetable
Time 15m
Yield 4 side dish servings, 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet over medium-high heat, combine the butter, sherry, lemon juice, vinegar, salt, pepper, garlic, and basil, and sauté for 1 minute.
- Add the sliced mushrooms and sauté for about 5 to 7 minutes, stirring occasionally, until they're cooked to your preference.
SAUTEED MUSHROOMS DIANE
Steps:
- In a heavy skillet cook garlic and red pepper flakes in butter over moderately low heat, stirring, 1 minute. Add mushrooms, Sherry, and teriyaki sauce and cook over moderate heat, stirring occasionally, until mushrooms are tender. Transfer mushrooms with a slotted spoon to a bowl and boil liquid until reduced to a thick glaze. Return mushrooms to skillet and stir to coat with glaze. Stir in parsley and salt and pepper to taste.
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