Best 8 Easy Sauteed Mushrooms Recipes

SAUTEED MUSHROOMS

Steps:

• Melt butter over medium heat in a large pan.
• Add garlic and saute for 2 minutes.
• Add sliced mushrooms, stir to coat, and cook for about 5 minutes.
• Drizzle soy sauce into the mushrooms.
• Sprinkle with garlic powder and black pepper.
• Continue cooking over medium heat for about 10 minutes or until desired doneness is achieved.
• Remove from pan and serve.

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.

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.

SIMPLE BRAISED MUSHROOMS

Steps:

• Heat a large straight-sided skillet over medium high heat. Add the oil and heat another 30 seconds. Add the shallot and 1/2 teaspoon of the salt to the hot pan and cook, stirring often, for 2 minutes or until fragrant and beginning to soften. Add the mushrooms to the pan along with another 1/2 teaspoon salt and the thyme. Cook, stirring often, until the mushrooms have let off some of their juices are beginning to brown, about 10 minutes.
• Deglaze with the Marsala, if using, and add the broth and remaining salt. Reduce the heat to low to maintain a gentle simmer. Cover and cook for 5 minutes. Uncover the pan, increase the heat to medium and cook until the liquid has reduced by half, about an additional 5 minutes. Discard the thyme sprigs, stir in the butter and serve.

SAUTEED GARLIC MUSHROOMS

Steps:

• In a large skillet, saute the mushrooms, garlic and bread crumbs in butter until mushrooms are tender.

EASY SAUTEED MUSHROOMS

Steps:

• Heat a large skillet over high heat. Add 2 tablespoons oil, swirling to coat. Add half the mushrooms, season with a large pinch of salt and pepper, and cook until golden and tender, 4 to 5 minutes. Transfer to a bowl and repeat, using 1 tablespoon oil. Add thyme to second batch, then transfer to bowl. Season with salt and pepper, and toss. Serve with crackers or crostini.

SAUTEED MUSHROOMS

Steps:

• Heat oil and butter in a large skillet set over high heat.
• Add mushrooms in an even layer; cook, without stirring, until mushrooms release their water and it evaporates.
• Once browned, stir mushrooms, and season with salt and pepper.
• Add shallots and garlic; cook until fragrant.
• Add thyme and sherry; cook until liquid has almost evaporated. Season with salt and pepper.
• Stir in cream if desired; cook until heated through, about 1 minute.

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.