SAUTéED SHIITAKE MUSHROOMS
Provided by Melissa Hamilton
Categories Mushroom Side Sauté Vegetarian Quick & Easy Healthy Vegan Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 3
Steps:
- Heat oil in a medium skillet over medium heat. Add mushrooms and cook, tossing occasionally, until tender and golden brown, 8-10 minutes.
- Add 2 tablespoons water to skillet and cook, tossing mushrooms occasionally, until water is evaporated and mushrooms are tender, about 2 minutes longer. Transfer mushrooms to a medium bowl and toss with teriyaki sauce.
- DO AHEAD: Mushrooms can be made 5 days ahead; cover and chill.
SAUTEED SHIITAKE MUSHROOMS
I know portobello mushrooms are all the rage, but shiitakes are the closest thing you can find to wild mushrooms without going to a specialist. To me, they are invaluable, and prepared this simple, traditional way, they are spectacular. If you do happen to have some chanterelle, morel, or other wild mushrooms on hand, this is an excellent way to cook them.
Yield makes 4 servings
Number Of Ingredients 5
Steps:
- Put the olive oil in a large skillet over medium heat. When it is hot, add the mushrooms, then some salt and pepper. Cook, stirring occasionally, until tender, 10 to 15 minutes.
- Add the garlic or shallot and turn the heat to high. Cook, stirring occasionally, until the mushrooms begin to brown and become crisp at the edges. Taste and adjust the seasoning if necessary, garnish with the parsley if you like, and serve hot or at room temperature.
GARLIC SAUTEED SHIITAKE MUSHROOMS
Provided by Florence Fabricant
Categories easy, quick, side dish
Time 10m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Combine butter and garlic in saute pan. Heat until butter is melted and garlic starts to sizzle, about 30 seconds. Do not let garlic brown.
- Add mushrooms and saute 3 to 4 minutes, turning until lightly browned. Season to taste with salt and pepper, sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 242, UnsaturatedFat 7 grams, Carbohydrate 8 grams, Fat 24 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 15 grams, Sodium 281 milligrams, Sugar 2 grams, TransFat 1 gram
SHIITAKE MUSHROOM SAUTé WITH ASIAN FLAVORS
This is a tasty little combination that can be used on top of or alongside any Asian-inspired meat or fish entrée or mixed with shrimp or crabmeat to make a light and tangy starter. I love it with tuna, brushed with a little hoisin sauce, or with medallions of pork tenderloin.
Yield makes 4 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon canola oil in a medium skillet over high heat until hot but not smoking. Add the mushrooms and stir, then lower the heat to medium-high and cook for 4-5 minutes. When the mushrooms are lightly browned and crisp, stir in the ginger and garlic and cook 1 more minute. Scrape the mushrooms into a bowl and stir in the ketjap manis, lime juice, sambal oelek, sesame oil, and remaining canola. Stir to combine, then add carrot, onion, scallions, and cilantro.
- The sauté should be moist and well seasoned. Add a little salt, if desired, and adjust the flavor to taste with more sesame oil, ketjap manis, or sambal oelek. Serve warm or at room temperature.
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