Quick Sauteed Mushrooms Recipes

SUPERB SAUTEED MUSHROOMS

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.

QUICK SAUTéED WILD MUSHROOMS

Steps:

• Gently wipe the mushrooms.
• Trim and discard any tough stems. (Shiitake stems are great for stocks, but are too tough to eat. The very bottom of mushroom clusters like hen of the woods may have a slightly woody layer, so trim it away).
• Slice the mushrooms 1/8 of an inch to 1/4-inch thick.
• Warm the olive oil over medium-high heat in a large skillet. Add the shallots, cook 1 minute, and add the mushrooms.
• Cook, stirring frequently, for 8 to 10 minutes, until the mushrooms have released their juices and begin to brown.
• Stir in the garlic and white wine, increase the heat to high, and cook about 2 more minutes, until the wine has evaporated.
• Toss in the herbs; stir well and season to taste. Stir in the parsley and serve.

SAUTEED MUSHROOMS (QUICK AND SIMPLE)

Steps:

• Heat butter and olive oil in a skillet over medium heat. Stir mushrooms in the oil and butter until well coated. Sprinkle oregano, garlic powder, and steak seasoning on mushrooms; stir to coat. Cook and stir mushrooms until lightly browned, about 5 minutes.

QUICK SAUTEED MUSHROOMS

Steps:

• Melt butter with oil in a large skillet over medium heat.
• Add balsamic vinegar, garlic, herbs, and mushrooms and saute for 20-30 minutes, or until tender.
• Serve immediately.

SAUTEED MUSHROOMS

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.

SAUTEED MUSHROOMS

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.

QUICK SAUTEED MUSHROOMS

Steps:

• Prepare 6 ounces shiitake mushrooms and 8 ounces cremini mushrooms (also called baby portobellos).
• Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add 1 minced shallot; cook until lightly browned, 1 to 2 minutes.
• Add cremini; cook, stirring occasionally, until softened, about 5 minutes. Reduce heat to medium. Add shiitakes; cook until tender, 5 to 7 minutes. Season with coarse salt and ground pepper.

EASY SAUTéED MUSHROOMS

Steps:

• Slice mushrooms in half.
• Heat a large frying pan on medium heat.
• Add butter and let melt.
• Add mushrooms and sauté well.
• Add Worcestershire sauce and stir well.
• Sauté 5-10 minutes.
• Be sure not to over cook.