Sarah Brown
Sautéed mushrooms are a versatile dish that can be used as a side or topping for various meals, including steaks, burgers, pasta, and more. The key to achieving the perfect flavour and texture is to allow the mushrooms to caramelize. This can be done by ensuring the mushrooms are not overcrowded in the pan, which will allow them to form a crust and brown nicely. Adding butter and olive oil to the pan also enhances the flavour, and additional ingredients such as garlic, thyme, rosemary, and soy sauce can be used to further elevate the dish.
| Characteristics | Values |
|---|---|
| Herbs | Thyme, Parsley, Rosemary, Tarragon |
| Aromatics | Garlic, Shallots |
| Seasonings | Salt, Pepper, Garlic Powder |
| Sauces | Soy Sauce, Tamari, Teriyaki Sauce, Balsamic Vinegar, Worcestershire Sauce |
| Alcohol | Wine (Red, White), Sherry |
| Other | Butter, Olive Oil, Rice Vinegar |
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What You'll Learn
Sauteed mushrooms with garlic, teriyaki sauce, and red wine
Sauteed mushrooms are a versatile dish that can be served as a side or topping for various main courses, such as steaks, burgers, and baked potatoes. The addition of garlic, teriyaki sauce, and red wine enhances the flavour of the mushrooms, making them a tasty and indulgent treat.
To create this dish, start by cleaning your mushrooms gently with a damp paper towel or a mushroom brush. Thickly slice the mushrooms—about half an inch in thickness. Next, heat some butter and olive oil in a large saucepan over medium heat. Add the mushrooms and cook until they are lightly browned, which should take around 5 minutes.
Once the mushrooms are browned, add the remaining ingredients: garlic, red wine, teriyaki sauce, and black pepper. You can also add a small amount of salt, but be mindful that the teriyaki sauce may already provide enough saltiness. Continue cooking over medium heat, stirring occasionally, for an additional 3 to 4 minutes.
The key to achieving a rich, deep flavour in your sauteed mushrooms is to allow them to caramelize. To do this, avoid overcrowding the pan, as this will cause the mushrooms to simmer in their juices instead of browning. Additionally, refrain from stirring too much, as this will prevent a crust from forming.
These sauteed mushrooms are best served fresh but can be stored in an airtight container in the refrigerator for up to four days. They can also be frozen for up to six months. When reheating, use a stove or microwave for the best results.
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Sauteed mushrooms with herbs
Sauteed mushrooms are a versatile dish that can be served as a side or topping for meats and vegetables. They are also a great addition to casseroles, soups, stews, pasta, and rice. The key to achieving the perfect sauteed mushrooms is to allow them to caramelize and add aromatics and seasonings. Here is a step-by-step guide to making delicious sauteed mushrooms with herbs:
Ingredients:
- Mushrooms (any variety, cleaned and sliced)
- Butter
- Olive oil
- Fresh herbs (thyme, parsley, rosemary)
- Garlic (fresh or powdered)
- Salt and pepper
- Wine (optional)
- Soy sauce or coconut aminos (optional)
Instructions:
Begin by heating a large skillet or saucepan over medium-high heat. Add butter and olive oil to the pan, ensuring the butter melts before adding the mushrooms. It is important to use a large pan to prevent overcrowding, which can cause the mushrooms to become soggy.
Once the butter has melted, add the sliced mushrooms to the pan. Cook the mushrooms without stirring for 4-5 minutes, allowing them to caramelize. You can cover the pan during this step to help the mushrooms release their liquid and brown more quickly.
After the mushrooms have caramelized, reduce the heat to medium and toss or stir them. Season the mushrooms with salt and pepper, and continue cooking until they are well browned, about 5 more minutes.
Next, add the aromatics: garlic, fresh thyme, and other herbs of your choice. Cook for an additional 2-4 minutes, stirring occasionally, until the garlic is golden and fragrant.
Finally, deglaze the pan by adding wine (red or white), soy sauce, or coconut aminos. Return the skillet to the heat and cook until the liquid is evaporated, about 4 minutes.
Your sauteed mushrooms with herbs are now ready to be served! You can garnish them with additional chopped parsley and enjoy them as a side dish or topping.
Feel free to experiment with different herbs and seasonings to find your perfect flavor combination. Enjoy your delicious and versatile sauteed mushrooms!
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Sauteed mushrooms with butter and olive oil
Sauteed mushrooms are a versatile dish that can be served as a side or used as a topping for steaks, burgers, or baked potatoes. The key to achieving a rich flavor is to allow the mushrooms to caramelize. Here is a step-by-step guide to making delicious sauteed mushrooms with butter and olive oil:
Ingredients:
- Mushrooms (white button, cremini, baby bella, or any variety of your choice)
- Butter
- Olive oil
- Salt
- Black pepper
- Garlic
- Fresh herbs (optional)
Instructions:
Begin by cleaning the mushrooms with a damp paper towel or a mushroom brush. You can also quickly rinse them under water, but do not soak them to prevent sogginess. Slice the mushrooms into thick pieces or leave them whole if they are small.
Heat a large pan over medium-high heat. Add butter and olive oil, and heat until the butter is melted and the oil is shimmering. The combination of butter and olive oil adds great flavor and allows the mushrooms to cook at a higher temperature, resulting in a nice golden brown exterior.
Add the mushrooms to the pan and season with salt and pepper. Quickly toss to coat the mushrooms evenly in the fat. Spread them into a single layer if possible.
Cook the mushrooms without stirring for about 4-5 minutes to allow them to brown on one side. You can add a splash of white wine at this point if desired.
Now, add the garlic and continue cooking for another 3-4 minutes, stirring occasionally. If using fresh herbs like thyme, rosemary, or parsley, add them towards the end of the cooking process.
Saute the mushrooms until they are tender and golden brown, and the liquid has evaporated. The mushrooms will release a lot of liquid, so be patient and allow it to evaporate completely before removing them from the heat.
Your sauteed mushrooms with butter and olive oil are now ready to be served! Enjoy them as a side dish or use them to elevate your favorite meals.
Feel free to experiment with additional ingredients like soy sauce, balsamic vinegar, or Parmesan cheese to enhance the flavor of your sauteed mushrooms even further.
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Sauteed mushrooms with vinegar
Sauteed mushrooms are a versatile dish that can be used as a side or topping for various meals, from steaks to burgers to soups. They are also delicious on their own. The key to a rich flavor is allowing the mushrooms to caramelize.
To make sauteed mushrooms with vinegar, start by cleaning the mushrooms with a damp paper towel or a mushroom brush. Slice the mushrooms into thick slices, about half an inch thick. Heat some butter and olive oil in a large pan over medium-high heat. Add the mushrooms and toss them with the oil and butter mixture. Do not stir, and allow them to cook for about 4-5 minutes without disturbing them, so they brown on one side.
At this point, you can add a splash of vinegar. Red wine vinegar is a great option, as it adds a complex, wine-ish, sweet, and sour taste. You can also experiment with other types of vinegar, such as balsamic vinegar, which has a tart sweetness that pairs well with the natural savory qualities of mushrooms.
Continue cooking the mushrooms for another 3-4 minutes, stirring occasionally, until they are soft and tender and the liquid has reduced. You can also add some soy sauce, which will enhance the savory flavor and help with the caramelization. Season with salt and pepper to taste.
These sauteed mushrooms with vinegar can be served hot or cold as an appetizer or side dish. They are sure to impress and add a delicious touch to your meal!
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Sauteed mushrooms with shallots
Sauteed mushrooms are a versatile dish that can be served as a side or topping for a variety of meals, from steaks to burgers to soups. When it comes to flavour, garlic is a popular choice, along with herbs such as thyme, parsley, or rosemary. Soy sauce, balsamic vinegar, and wine are also common additions, with some recipes calling for butter and olive oil as the cooking fat.
Now, let's talk about creating sauteed mushrooms with shallots. This recipe takes advantage of the natural sweetness of shallots and garlic, along with a hint of cinnamon and paprika, to create a decadent side dish or appetiser. Here's a step-by-step guide:
- Peel and slice the shallots and garlic. Soaking the shallots and garlic in water for about 30 minutes can make peeling easier.
- Heat some extra virgin olive oil (EVOO) and a small amount of ghee in a large skillet over medium heat.
- Add the shallots, garlic, thyme, and cinnamon sticks to the skillet. Cook for 10 to 12 minutes, stirring occasionally, until the shallots soften.
- Increase the heat to medium-high and add your desired variety of mushrooms. You may need to add a bit more EVOO at this stage. Cook, tossing occasionally, for about 5 minutes.
- Season with salt, pepper, and a pinch of sweet paprika or harissa spice, according to your taste preferences.
- Pour in the broth and bring it to a high simmer for about 10 minutes, or until the liquid has significantly reduced. The liquid should almost disappear but not completely.
- Finish the dish with some freshly chopped parsley.
This recipe is a great way to showcase the flavours of shallots and garlic, creating a rich and satisfying side dish or appetiser. The key to this dish is the long cook on the shallots, allowing them to soften and develop their natural sweetness. The addition of cinnamon and paprika provides a warm, spicy undertone to the dish.
When preparing the mushrooms, it is important to clean them gently with a damp paper towel or a mushroom brush. Cut the mushrooms into large bite-sized pieces or tear them into chunks, depending on the variety. To achieve the best texture, cook the mushrooms in batches using an extremely hot pan. If you overcrowd the pan, your mushrooms will steam instead of searing.
You can serve these sauteed mushrooms with shallots as a side dish, or get creative and serve them over filled ravioli, rice, or couscous for a vegetarian meal. They also make a great topping for steaks, burgers, or pork tenderloin. Enjoy experimenting with this flavourful and versatile dish!
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Frequently asked questions
Fresh thyme, parsley, rosemary, and tarragon are all great options for adding flavour to sautéed mushrooms.
You can add a splash of liquid at the end of the cooking process. Try water, wine, stock, cream, or sherry.
Avoid extra virgin olive oil as it has a low burning point. Instead, opt for an oil with a high smoke point, such as regular olive oil.
Wipe mushrooms with a damp paper towel or gently clean them with a mushroom brush. Avoid rinsing them under water as they will absorb too much liquid and become soggy.
Try adding garlic, butter, soy sauce, balsamic vinegar, or tamari for extra flavour.
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