Mommies Sauteed Mushrooms Recipes
SAUTEED MUSHROOMS
This technique for washing and sauteing mushrooms provides a different texture and deep flavor to our sautéed mushroom recipe. Our method ensures your mushrooms are sautéed perfectly without becoming soggy. Serve sautéed mushrooms over polenta or steak, or folded into risotto.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Yield Makes 6 servings with polenta or pasta
Number Of Ingredients 7
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.
SUPERB SAUTEED MUSHROOMS
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
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
MOMMIES SAUTEED MUSHROOMS
This recipe is traditionally on our Thanksgiving menu. In fact, an enhancing side to any meat or poultry meal. But what I like best, is the fact that this can be done wayyyyyyy ahead of time and frozen while you're busy with last minute touches. It's quick n' easy and good! Try it and let me know what you think :)
Provided by Gingerbee
Categories Vegetable
Time 17m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Clean and thin slice mushrooms; set aside.
- In a heavy fry pan on medium heat, melt butter and oil and saute garlic and onion for 2 minutes.
- Stir in mushrooms, parsley, salt& pepper.
- Cover and cook until the mushrooms have wilted down and released their liquid, approximately 10 minutes.
- Uncover to reduce liquid by 1/2 to intensify flavors.
- Add heavy cream and cook till slightly thickened.
- Adjust seasoning to taste.
- Remove from heat.
- This can be prepared ahead of time and reheated without losing the freshness.
- This dish freezes well too.
Nutrition Facts : Calories 174, Fat 13.4, SaturatedFat 8, Cholesterol 38.4, Sodium 473.6, Carbohydrate 10.2, Fiber 2.7, Sugar 5.3, Protein 7.8
SAUTEED MUSHROOMS
"This is a family recipe I have used for over 20 years," says Elizabeth Lott of Amarillo, Texas. "Everyone I've ever served it to has raved about it."
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a small skillet, saute mushrooms in oil for 2 minutes. Add wine, bouillon, garlic powder and pepper; saute 5 minutes longer or until mushrooms are tender and liquid is reduced by half.
Nutrition Facts : Calories 104 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 82mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
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