Sauteed Burgundy Mushrooms Recipes

SAUTEED BURGUNDY MUSHROOMS

Steps:

• In large skillet, heat butter and olive oil over medium heat.
• Add chopped scallions and mushrooms and cook until mushrooms begin to darken.
• Sprinkle with seasoned salt and cayenne pepper.
• Add burgundy and cabernet wine, enough to almost cover mushrooms.
• Saute, stirring occasionally until wine starts to bubble.
• Cover and let simmer, stirring occasionally, until mushrooms are soft (about 30-40 minutes).

BURGUNDY MUSHROOMS

Steps:

• Thoroughly wash the mushrooms and throw them into a large stockpot. Add the wine, boiling water, butter, Worcestershire sauce, dill seed, black pepper, beef and chicken bouillon cubes and garlic. Stir to combine.
• Bring the mixture to a boil over medium-high heat. Reduce the heat to low and simmer, covered, for 6 hours.
• Remove the lid, and then continue cooking, uncovered, for 3 hours.
• Add salt to taste at the end of the cooking process. The mushrooms will be very dark in color. Serve straight from the pot or spoon the mushrooms and cooking liquid into a serving bowl. Have crusty bread nearby to soak up the deliciousness.

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.

BURGUNDY MUSHROOMS

Steps:

• Saute onions in butter for 5 minutes.
• Add sliced mushrooms and cook 25 minutes.
• Add wine, pepper, garlic and beef bouillon.
• Simmer 20 minutes.
• Serve over pork, chicken, rice or even as a side.

BURGUNDY MUSHROOMS

Steps:

• In a small saucepan, simmer the onion for 15 minutes in beef broth. Add mushrooms, reserved liquid, and wine, and simmer another 15 minutes, or until liquid is reduced by half. Serve warm.

SAUTEED BURGUNDY MUSHROOMS

Steps:

• 1. Heat butter and olive oil in skillet over medium heat.
• 2. Add mushrooms and brown about 10 minutes; add garlic, basil, salt and pepper last few minutes.
• 3. Add wine and soy sauce; reduce heat and simmer until wine has almost evaporated. Remove from heat and serve.