Avalon Saute Mushrooms Recipes

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SUPERB SAUTEED MUSHROOMS



Superb Sauteed Mushrooms image

These mushrooms are the quintessential topping for all types of steak. Also excellent over baked potatoes. I have people calling me and asking me for the recipe even years after I have made them for them. They are that good!!

Provided by IrishMountainGirl

Categories     Side Dish

Time 25m

Yield 4

Number Of Ingredients 8

3 tablespoons olive oil
3 tablespoons butter
1 pound button mushrooms, sliced
1 clove garlic, thinly sliced
1 tablespoon red cooking wine
1 tablespoon teriyaki sauce, or more to taste
¼ teaspoon garlic salt, or to taste
freshly ground black pepper to taste

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.

Nutrition Facts : Calories 199.2 calories, Carbohydrate 5.3 g, Cholesterol 22.9 mg, Fat 19.2 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 6.9 g, Sodium 375.7 mg, Sugar 2.5 g

AVALON SAUTE' MUSHROOMS



Avalon Saute' Mushrooms image

This recipe came from a steakhouse here. You can use any kind of steak seasoning in this one if you cannot get the brand in the recipe or even your favorite seasoning.

Provided by Gingerbear

Categories     Lunch/Snacks

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 6

1/4 cup butter
8 ounces mushrooms
1/4 cup chopped garlic
1/2 cup dry sherry
1 small yellow onion, finely chopped
1/2 ounce Avalon steak seasoning

Steps:

  • Combine all ingredients.
  • Steam for 45 minutes.

Nutrition Facts : Calories 158.4, Fat 11.8, SaturatedFat 7.3, Cholesterol 30.5, Sodium 107.8, Carbohydrate 7.1, Fiber 1, Sugar 2.2, Protein 2.6

BEEFY STEAKHOUSE MUSHROOMS



Beefy Steakhouse Mushrooms image

You know those steakhouse mushroom that are so good? Well here they are! I got this recipe from Food Network years ago, so long in fact that I can't even remember which chef made them. I know I altered the recipe a bit also, but I once again can't remember what I changed. LOL! You might want to double the recipe because they go really quick.

Provided by OneYetTwo

Categories     Vegetable

Time 3h10m

Yield 4 serving(s)

Number Of Ingredients 5

2 lbs button mushrooms
6 cups beef broth
2 cups French onion soup
1/2 cup margarine
2 cups red wine

Steps:

  • Gently wash mushrooms and drain.
  • Put all mushrooms and 1-cup beef broth in large dutch oven and begin cooking on medium heat.
  • When the mushrooms have shriveled, add rest of the broth and french onion soup.
  • Cook slowly (low) for about 2-hours until the mushrooms are tender.
  • After 2-hours add wine and cook 1-hour more.
  • The liquid should be reduced by 2/3 now.
  • Add margarine and keep warm.

Nutrition Facts : Calories 429.5, Fat 26.3, SaturatedFat 4.3, Cholesterol 1.1, Sodium 2199.2, Carbohydrate 19, Fiber 3.1, Sugar 7.8, Protein 14

INSPIRED STEAKHOUSE MUSHROOMS



Inspired Steakhouse Mushrooms image

These were born out of a search for a recipe to duplicate the beloved mushrooms from the Longhorn Steakhouse. They are inspired because this is a combination of aspects from NurseDi's recipe 28766 and TheDancingCook's recipe 36869 (thanks to both of you!), along with my own tweaking. In addition to loving the mushrooms prepared this way, I also love the wonderful cooking liquid that is left over -- I keep it in the fridge for use in other dishes (such as soups and pot roasts) once the mushrooms are gone. Recipe is easily multiplied for more servings, and leftovers reheat well.

Provided by Muffin Goddess

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

3 green onions, chopped (both white and green parts)
1/4 cup onion, diced (I usually use Vidalias)
2 garlic cloves, minced
1/4 cup butter (4 tbs)
1 lb fresh mushrooms (I prefer tiny whole white mushrooms or baby bellas, but sliced mushrooms work equally well)
1/4 cup wine (I typically use a red, but I think a not-too-sweet white would work as well)
1 tablespoon Worcestershire sauce (I recommend Lea and Perrins, because I find other brands too sweet)
2 cups beef broth (I use the paste variety of bouillon because it has a richer flavor than the cubes)

Steps:

  • Melt butter in a 2-quart saucepan.
  • Saute green onions, diced onions and garlic in butter over a medium flame for about 2 minutes, taking care not to burn the garlic.
  • Add rest of ingredients to pan and simmer uncovered for at least 20 minutes (longer simmering just means more tender and flavorful mushrooms, so I usually let these go for 30-45 minutes while I prep the rest of dinner.

Nutrition Facts : Calories 160.5, Fat 12.2, SaturatedFat 7.5, Cholesterol 30.5, Sodium 598.2, Carbohydrate 7.2, Fiber 1.6, Sugar 3.5, Protein 5.4

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