Sauteed Mushrooms With Cognac Recipe 455

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SAUTEED MUSHROOMS WITH GARLIC AND COGNAC



Sauteed Mushrooms with Garlic and Cognac image

In less than 30 minutes, you can have these restaurant-quality sautéed mushrooms on the table as a steakhouse-inspired side. Leftovers are great on steak sandwiches, too!

Provided by Amanda Biddle

Categories     Side Dish

Time 25m

Number Of Ingredients 10

2 pounds cremini mushrooms
3 tablespoons unsalted butter
2 tablespoons olive oil
2 large garlic cloves (minced (1 tablespoon))
2 tablespoons cognac (plus 1 teaspoon, divided)
1 tablespoon fresh lemon juice
2 teaspoons fresh thyme leaves
1 tablespoon chopped fresh parsley
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Steps:

  • Clean mushrooms and trim stems. If the mushrooms are large, halve or quarter them. Small mushrooms can be left whole.
  • Heat butter and oil in a large skillet that can hold the mushrooms in a single layer. Add the mushrooms cap-side down and cook over medium high heat for 3-4 minutes, without stirring, to caramelize.
  • Toss the mushrooms and lower the heat to medium. Season with salt and pepper. Continue cooking until the mushrooms are tender, brown, and any released liquid is evaporated, about 5-6 minutes longer.
  • Add the minced garlic and cook until fragrant, about 1 minute. Deglaze the pan with 2 tablespoons of cognac and lemon juice, scraping any brown bits from the bottom of the pan. Toss the mushrooms again and cook until the cognac and lemon juice are reduced, about 2 minutes.
  • Add the fresh herbs to the pan and season to taste with additional salt and pepper. Just before plating, stir in the remaining 1 teaspoon of cognac.

Nutrition Facts : Calories 209 kcal, Carbohydrate 10 g, Protein 5 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 22 mg, Sodium 306 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

SAUTEED MUSHROOMS WITH COGNAC RECIPE - (4.5/5)



Sauteed Mushrooms with Cognac Recipe - (4.5/5) image

Provided by courtneyepowell

Number Of Ingredients 7

3 tablespoons extra-virgin olive oil
6 tablespoons unsalted butter
3 pounds mixed mushrooms, (such as shiitake, maitake, cremini, and oyster), stems removed, cut into 1/2-inch pieces
10 sprigs thyme
1/4 cup plus 2 tablespoons cognac
Coarse salt and freshly ground pepper
Serve with Mini Beef Wellingtons (on KI)

Steps:

  • Heat a large skillet over medium-high heat; swirl in half of oil and half of butter. Add half of mushrooms and half of thyme; cook, stirring occasionally, until mushrooms have released most of their moisture and become golden, about 14 minutes. Add half of cognac and cook, scraping up browned bits from bottom of pan. Season with salt and pepper. Transfer to a bowl. Repeat with second half of all ingredients. Return first batch to skillet until heated through before serving.

SAUTEED MUSHROOMS (QUICK AND SIMPLE)



Sauteed Mushrooms (Quick and Simple) image

Delicious as a side, appetizer, part of a salad, or even just a snack! How French of you!

Provided by NolaBlu

Categories     Side Dish

Time 20m

Yield 2

Number Of Ingredients 6

1 tablespoon unsalted butter
2 tablespoons olive oil
1 cup chopped Portobello mushrooms
2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon steak seasoning rub

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.

Nutrition Facts : Calories 194.3 calories, Carbohydrate 4.9 g, Cholesterol 15.3 mg, Fat 19.6 g, Fiber 1.5 g, Protein 1.7 g, SaturatedFat 5.6 g, Sodium 503.4 mg, Sugar 1.3 g

SUPERB SAUTEED MUSHROOMS



Superb Sauteed Mushrooms image

These mushrooms are the quintessential topping for all types of steak. Also excellent over baked potatoes. I have people calling me and asking me for the recipe even years after I have made them for them. They are that good!!

Provided by IrishMountainGirl

Categories     Side Dish

Time 25m

Yield 4

Number Of Ingredients 8

3 tablespoons olive oil
3 tablespoons butter
1 pound button mushrooms, sliced
1 clove garlic, thinly sliced
1 tablespoon red cooking wine
1 tablespoon teriyaki sauce, or more to taste
¼ teaspoon garlic salt, or to taste
freshly ground black pepper to taste

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.

Nutrition Facts : Calories 199.2 calories, Carbohydrate 5.3 g, Cholesterol 22.9 mg, Fat 19.2 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 6.9 g, Sodium 375.7 mg, Sugar 2.5 g

MUSHROOMS IN COGNAC HERB SAUCE



Mushrooms in Cognac Herb Sauce image

Don't let all the ingredients scare you. Most of them are herbs. This is a great side dish for turkey or beef. Also can be used with wild rice. From my cookbook WINOS (Women In Need Of Sanity). Fresh herbs can be substituted...just triple the amount.

Provided by mary winecoff

Categories     Vegetable

Time 3h10m

Yield 8-10 serving(s)

Number Of Ingredients 16

1/2 cup butter
2 lbs small mushroom caps
4 shallots, minced
salt & freshly ground black pepper
1/2 cup cognac, heated
3 garlic cloves
1 tablespoon fresh parsley
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon basil
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon ginger
1/2 teaspoon fresh ground pepper
3 cups whipping cream

Steps:

  • In a large skillet, saute shallots and mushroom caps in butter for 2 minutes. Season with salt and pepper.
  • Stir in heated cognac, ignite and stir until flame dies; set aside.
  • In blender or food processor, process garlic, parsley, rosemary, thyme, basil, turmeric, cumin, coriander, ginger, pepper and cream.
  • Add mixture to mushrooms. Put in heavy saucepan and cook over low heat until thick, approximately 3 hours, stirring occasionally.

Nutrition Facts : Calories 445.6, Fat 45, SaturatedFat 27.9, Cholesterol 152.8, Sodium 123.4, Carbohydrate 8.7, Fiber 1.3, Sugar 2, Protein 5.9

SAUTEED MUSHROOMS WITH COGNAC



Sauteed Mushrooms with Cognac image

Provided by Martha Stewart

Categories     Food & Cooking     Holidays & Events     Christmas Recipes

Time 45m

Number Of Ingredients 6

3 tablespoons extra-virgin olive oil
6 tablespoons unsalted butter
3 pounds mixed mushrooms, (such as shiitake, maitake, cremini, and oyster), stems removed, cut into 1/2-inch pieces
10 sprigs thyme
1/4 cup plus 2 tablespoons cognac
Coarse salt and freshly ground pepper

Steps:

  • Heat a large skillet over medium-high heat; swirl in half of oil and half of butter. Add half of mushrooms and half of thyme; cook, stirring occasionally, until mushrooms have released most of their moisture and become golden, about 14 minutes. Add half of cognac and cook, scraping up browned bits from bottom of pan. Season with salt and pepper. Transfer to a bowl.
  • Repeat with second half of all ingredients. Return first batch to skillet until heated through before serving.

SAUTEED MUSHROOMS (JULIA CHILD)



Sauteed Mushrooms (Julia Child) image

Make and share this Sauteed Mushrooms (Julia Child) recipe from Food.com.

Provided by jenpalombi

Categories     Vegetable

Time 12m

Yield 1 recipe

Number Of Ingredients 4

2 tablespoons butter
1 tablespoon oil
1/2 lb fresh mushrooms (sliced)
2 tablespoons minced shallots

Steps:

  • Heat the butter and oil in a skillet over high heat. It is hot enough when the foam on the butter has begun to subside.
  • Add the mushrooms and saute for 4-5 minutes or until they begin to brown.
  • Add the shallots and saute over moderate heat for 2 more minutes. Serve.

SAUTEED MUSHROOMS



Sauteed Mushrooms image

"This is a family recipe I have used for over 20 years," says Elizabeth Lott of Amarillo, Texas. "Everyone I've ever served it to has raved about it."

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 2 servings.

Number Of Ingredients 6

1/2 pound sliced fresh mushrooms
1 tablespoon olive oil
2 tablespoons dry red wine or reduced-sodium beef broth
1/2 teaspoon reduced-sodium beef bouillon granules
1/8 teaspoon garlic powder
1/8 teaspoon pepper

Steps:

  • In a small skillet, saute mushrooms in oil for 2 minutes. Add wine, bouillon, garlic powder and pepper; saute 5 minutes longer or until mushrooms are tender and liquid is reduced by half.

Nutrition Facts : Calories 104 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 82mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

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