SAUTEED MIXED MUSHROOMS
Categories Garlic Mushroom Side Sauté Vegetarian Fall Vegan Parsley Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
Number Of Ingredients 10
Steps:
- Trim portabella stems and thinly slice lengthwise. Scrape away gills on portabella caps with a spoon, then cut caps into 1/8-inch-thick slices.
- Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté white mushrooms with lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring occasionally, until liquid mushrooms give off is evaporated, about 5 minutes. Transfer cooked mushrooms with a slotted spoon to a large bowl and keep warm, covered.
- Sauté shiitakes, oyster mushrooms, and portabellas (caps and stems) in separate batches in same manner, using 2 tablespoons oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper for each batch, and transferring to bowl with white mushrooms.
- Return all cooked mushrooms to skillet and sauté with parsley and garlic over moderately high heat, stirring, 1 minute.
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bhaiya geee
[email protected]This was a great recipe! The mushrooms were cooked perfectly and the sauce was flavorful. I will definitely be making this again.
Britany Watson
[email protected]I've made this dish several times and it's always a crowd-pleaser. The mushrooms are always perfectly cooked and the sauce is delicious. I highly recommend this recipe!
Francis Problem
[email protected]This recipe is a keeper! The mushrooms were so flavorful and the sauce was perfect. I served it over rice and it was a hit with my family.
Davina Torres
[email protected]I made this dish last night and it was delicious! The mushrooms were perfectly cooked and the sauce was flavorful. I will definitely be making this again.