Sautéed Cremini Mushrooms Recipes

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SAUTéED CREMINI MUSHROOMS



Sautéed Cremini Mushrooms image

Sautéed Cremini Mushrooms are cooked in a buttery herb mixture until tender and loaded with delicious savory flavor! This easy side dish recipe adds that extra special finishing touch to your main dish and take just 10 minutes to cook.

Provided by Brita Britnell

Categories     Side

Time 15m

Number Of Ingredients 7

1 pound of Cremini (baby bella) mushrooms
2 tablespoons of butter (vegan as desired)
1 tablespoon of olive oil*
2 cloves of garlic, finely minced
Salt and pepper to taste
2 tablespoons of fresh thyme (other fresh herbs work well here as well!)
Optional squeeze of lemon juice as desired

Steps:

  • Start by thoroughly rinsing the mushrooms under water. Pat dry and then cut into thin slices (about ¼ inch thick). If you buy pre washed and sliced mushrooms, you can skip this step.
  • In a large skillet, combine the butter and olive oil over medium heat. Once the butter is fully melted, add in the sliced mushrooms with a good pinch of salt and freshly cracked black pepper. Cook for 5 minutes. Around this time, you'll end up with a decent bit of excess moisture in the pan from the mushrooms and this is okay.
  • Add in the garlic and herbs, stir, and cook for an additional 3-4 more minutes. Most of the moisture from the mushrooms should have evaporated but if not, you can drain it off. Garnish with additional herbs, a squeeze of lemon juice, and ENJOY!

Nutrition Facts : Calories 219 calories, Sugar 3.9 g, Sodium 1195.9 mg, Fat 18.8 g, SaturatedFat 8.2 g, TransFat 0 g, Carbohydrate 11.3 g, Fiber 1.8 g, Protein 6.1 g, Cholesterol 30.5 mg

SAUTEED CREMINI MUSHROOMS - RACHAEL RAY



Sauteed Cremini Mushrooms - Rachael Ray image

Make and share this Sauteed Cremini Mushrooms - Rachael Ray recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 22m

Yield 6 serving(s)

Number Of Ingredients 7

1 tablespoon extra virgin olive oil
2 tablespoons butter
1 1/2 lbs cremini mushrooms, brushed clean with damp towel
salt and pepper
3 tablespoons fresh thyme leaves, chopped
1/2 cup dry red wine
2 tablespoons chopped fresh parsley leaves

Steps:

  • Heat a large skillet over medium high heat. Add extra-virgin olive oil and butter.
  • Add mushrooms and season with salt, pepper and thyme then cook 15 minutes until evenly browned and tender.
  • Add wine and deglaze the pan. Add parsley and transfer mushrooms to a serving dish.

SAUTEED WILD MUSHROOMS



Sauteed Wild Mushrooms image

Provided by Ina Garten

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

2 pounds mixed wild mushrooms, such as cremini, shiitake, porcini, and portobello
1/2 cup good olive oil
1 cup chopped shallots (4 large)
4 tablespoons (1/2 stick) unsalted butter
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped garlic (6 cloves)
1 cup chopped flat leaf parsley

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.

SAUTEED PORTABELLA AND CREMINI MUSHROOMS



Sauteed Portabella and Cremini Mushrooms image

Categories     Mushroom     Side     Sauté     Vegetarian     Quick & Easy     Vinegar     Fall     Shallot     Soy Sauce     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Kosher

Yield Serves 8

Number Of Ingredients 8

1 1/2 pounds portabella mushrooms
1 1/2 pounds cremini mushrooms
3 large shallots
1 stick (1/2 cup) unsalted butter
4 scallions (green parts only)
1/2 cup balsamic vinegar
5 tablespoons soy sauce
1/4 cup sugar

Steps:

  • Halve portabellas and cut into 1/4-inch-thick slices. Cut cremini into 1/4-inch-thick slices. Chop shallots and in a 12-inch heavy skillet cook half of shallots in half of butter over moderate heat, stirring, 1 minute. Add portabellas and salt and pepper to taste and cook, stirring occasionally, until liquid mushrooms give off is evaporated, about 15 minutes. Transfer portabellas to a bowl and keep warm, covered. Cook remaining shallots in remaining butter over moderate heat, stirring, 1 minute. Add cremini and salt and pepper to taste and cook, stirring occasionally, until liquid mushrooms give off is evaporated, about 10 minutes. Add portabellas to cremini and keep warm, covered. Mushrooms may be prepared up to this point 1 day ahead and chilled, covered.
  • Diagonally cut scallions into thin slices. In a bowl whisk together vinegar, soy sauce, and sugar. Heat mushrooms over moderately high heat until hot and add vinegar mixture. Boil mixture 3 minutes, or until liquid is reduced slightly, and stir in scallions.

SAUTéED ASPARAGUS AND MUSHROOMS



Sautéed Asparagus and Mushrooms image

Fresh asparagus and cremini mushrooms are sauteed together for a quick and easy side dish.

Provided by VirginiaWillis

Categories     Asparagus Side Dishes

Time 20m

Yield 4

Number Of Ingredients 6

1 pound fresh asparagus
1 tablespoon refined coconut oil
8 ounces sliced cremini mushrooms
1 clove garlic, minced
flaky sea salt to taste
ground black pepper to taste

Steps:

  • Trim stem ends from asparagus, then cut spears into 1 1/2-inch pieces.
  • Heat refined coconut oil in a large skillet over medium heat. Add cremini mushrooms; cook, stirring occasionally, until just tender, 8 to 10 minutes. Stir in asparagus; cook until bright green and tender, 3 to 5 minutes. Add garlic in the last minute of cooking. Season with flaky salt and black pepper.

Nutrition Facts : Calories 71.9 calories, Carbohydrate 6.5 g, Fat 3.5 g, Fiber 3.6 g, Protein 5.1 g, SaturatedFat 3 g, Sodium 24.3 mg

SAUTEED PORTABELLA AND CREMINI MUSHROOMS



Sauteed Portabella and Cremini Mushrooms image

Make and share this Sauteed Portabella and Cremini Mushrooms recipe from Food.com.

Provided by Chill

Categories     Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8

1 1/2 lbs portabella mushrooms
1 1/2 lbs cremini mushrooms
3 large shallots
1/2 cup unsalted butter
4 scallions (green parts only)
1/2 cup balsamic vinegar
5 tablespoons soy sauce
1/4 cup sugar

Steps:

  • Halve portabellas& cut both portabellas and creminis in 1/4" slices.
  • Chop shallots and cook half in half of the butter over moderate heat, stirring 1 min.
  • Add portabellas and salt& pepper to taste and cook, stirring occasionally, until liquid mushrooms give off is evaporated, about 15 mins.
  • Transfer to a bowl and keep warm, covered.
  • Cook remaining shallots in remaining butter and add cremini, salt and pepper until mushrooms give off is evaporated, about 10 mins.
  • Mix both mushrooms together and keep warm.
  • Diagonally cut scallions into thin slices.
  • In a bowl whisk together vinegar, soy sauce, and sugar.
  • Heat mushrooms over moderately high heat and add vinegar mixture.
  • Boil mixture 3 mins, or until liquid is reduced slightly, and stir in scallions.

Nutrition Facts : Calories 192, Fat 12.1, SaturatedFat 7.4, Cholesterol 30.5, Sodium 647.7, Carbohydrate 17.5, Fiber 2.2, Sugar 12.8, Protein 6.1

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