SAUTEED MUSHROOMS WITH HERBS
The secret to mushrooms that are beautifully browned and not watery is taking a hands-off approach. Stirring them as they caramelize releases the mushrooms' liquid and causes them to steam, so leaving them alone is the way to go.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Heat oil in a large skillet over medium-high heat. Cook mushrooms, cap sides down, without stirring, until caps are caramelized, 4 to 5 minutes.
- Reduce heat to medium. Toss mushrooms, and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until mushrooms are well browned, about 5 minutes more. Add garlic, butter, and thyme. Cook until garlic is golden and fragrant, about 2 minutes. Remove skillet from heat. Add wine. Return skillet to heat, and cook until wine is evaporated, about 4 minutes. Garnish with parsley. Serve warm.
MUSHROOMS WITH HERBS AND BUTTER
Make and share this Mushrooms With Herbs and Butter recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 27m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Put the butter in a skillet over med-high heat.
- When the butter foam subsides, add the shallot and cook for a minute.
- Decrease the heat to medium and add the mushrooms.
- Cook, stirring occasionally, for about 5 minutes.
- Add the remaining ingredients and cook, stirring, for another minute or two.
- Turn off the heat and serve hot or warm; these can also sit for a little while and then be reheated.
Nutrition Facts : Calories 107, Fat 9.1, SaturatedFat 5.5, Cholesterol 22.9, Sodium 84.5, Carbohydrate 4.9, Fiber 1.3, Sugar 2.3, Protein 3.9
HERB MUSHROOMS
Mushroom with fresh sage and thyme. Enjoy over slices of crisp french bread,top a steak or toss into a bowl of spinach to slighly wilt and enjoy as a salad or toss into pasta adding some extra virgin olive oil.
Provided by Rita1652
Categories Onions
Time 11m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large pan melt butter and or oil till hot. Add the onions and mushrooms and stir fry 3-4 minutes.
- Add garlic and remaining ingredients stirring for an other 1-2 minutes.
MUSHROOMS WITH HERBS AND BUTTER
Most cultures enjoy mushrooms, but none treats them more regally than the French. This prime example is best made with lots of butter (not bad with the smaller amount, either, of course) and wild mushrooms. But if you have access only to cultivated mushrooms, combine a couple of varieties-button with shiitake and portobello, for example, and, if possible, a small handful of dried porcini, reconstituted as on page 112\. This can also be served as a side dish, especially with poultry.
Yield makes 4 servings
Number Of Ingredients 9
Steps:
- Put the butter in a skillet over medium-high heat. When the butter foam subsides, add the shallot and cook for a minute. Reduce the heat to medium and add the mushrooms. Cook, stirring occasionally, for about 5 minutes.
- Add the remaining ingredients and cook, stirring, for another minute or two. Turn off the heat and serve hot or warm; these can also sit for a little while and then be reheated.
- Quite the luxury: Step 1 remains the same. In step 2, before adding the herbs and garlic, stir in 1/2 cup heavy cream or crème fraîche. Bring to a boil, stirring, then reduce the heat, add the remaining ingredients, and finish as directed.
- In step 1, substitute extra virgin olive oil for the butter; omit the shallots. In step 2, use parsley only (though it won't hurt to add the other herbs), along with 1 tablespoon minced garlic and about 1/4 cup fresh bread crumbs (page 580). Finish with a few drops of fresh lemon juice.
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