Quick Sautéed Wild Mushrooms Recipes

SAUTEED WILD MUSHROOMS

Steps:

• Heat oil in large skillet over medium heat. Add garlic and cook 1 minute. Add mushrooms and cook 3 to 5 minutes, until tender. Stir in thyme and cook 1 minute to heat through. Season with salt and black pepper.

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.

WILD MUSHROOM SAUTé

Steps:

• Finely chop 1/2 cup parsley with 1 garlic clove; set parsley mixture aside. Finely chop remaining 2 garlic cloves. Whisk chopped garlic, 4 tablespoons oil and 1/2 teaspoon salt in large bowl to blend. Add mushrooms and toss to coat.
• Heat remaining 1 tablespoon olive oil in heavy large skillet over high heat. Add mushroom mixture and saut é until mushrooms are brown and just tender, about 10 minutes. Remove skillet from heat. Mix in parsley mixture and lemon juice. Season to taste with salt and pepper. Transfer mixture to bowl. Garnish with additional fresh parsley and serve.

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:

• 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 WILD MUSHROOMS

Steps:

• Brush the caps of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.
• Heat the olive oil in a large (11 - inch) Dutch oven or saucepan. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often. Stir in the garlic and cook for 2 more minutes. Toss in the parsley, sprinkle with salt, and serve warm.

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.

SAUTEED WILD MUSHROOMS

Steps:

• Heat oil in a large, heavy skillet over high heat.
• Saute mushrooms 4 minutes or until liquid from the mushrooms has evaporated.
• Stir in garlic, herbs, and vinegar; cook 30 seconds more.
• Remove to a heated serving dish.
• Add salt and pepper.
• Serve on grilled bread (bruschetta).

SAUTéED WILD MUSHROOMS

Steps:

• Clean the mushrooms of excess dirt using a small brush. If you need to wash them under cold water, do it quickly as mushrooms act like sponges and will soak up the water.
• Melt the butter until foaming. Add the garlic and cook for 30 seconds. Add the mushrooms and fry for 1-2 mins - try to keep the shape as this all adds to the presentation. Season and finish with a squeeze of lemon juice and the parsley.

SAUTEED WILD MUSHROOMS WITH SHALLOTS AND GARLIC

Steps:

• Trim the mushrooms, wash them in cold water and drain well.
• If the mushrooms are large, slice them or cut them in halves or quarters.
• Heat a large, heavy skillet and add the olive oil. When it is very hot and almost smoking, add the mushrooms, salt and pepper. Cook over high heat, shaking and tossing the skillet so that the mushrooms cook evenly until they are browned and crisp. They should be almost mahogany in color.
• Add the butter, and quickly sprinkle in the bread crumbs, shallots and garlic, and toss well for 10 seconds. Add the parsley and serve immediately.