Sauteed Mushrooms With Fresh Mint Recipes

SAUTéED MUSHROOMS AND ONIONS

Steps:

• Add sliced white mushrooms, chopped onions, butter and minced garlic to a large cast iron skillet.
• Heat mushrooms over medium heat, stirring ingredients frequently until onions and mushrooms are soft and tender, which takes about 6-8 minutes.
• Add 1 tablespoon of cooking sherry and 1 tablespoon soy sauce and mix well.
• Continue to heat mushrooms and onions for 2 minutes, until mushrooms are caramelized and excess liquid is burned off.
• Season mushrooms and onions with sea salt and cracked pepper.
• Serve hot either as a side, on a burger, chicken, pork, or even as a savory topping to an omelet.

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.

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.

SAUTEED MUSHROOMS WITH FRESH MINT

Steps:

• Clean the mushrooms, slice the caps and chop the stems.
• Warm up the oil, butter and add the garlic.
• Mix then add the mushrooms and sauté briskly over a lively flame for 4 minutes. Make sure they are tender but still crisp.
• Add chopped mint and parsley, cook one more minute, and add salt and pepper to taste.
• This could serve two people or four as a side dish with about three mushrooms each depending on the size of the mushrooms.

SAUTEED MUSHROOMS WITH SESAME AND GINGER

Steps:

• Heat 1 tbls. of the peanut oil in a 12" skillet over medium high heat until they shimmer. Add the mushrooms and cook, stirring occasionally, until the mushrooms release their liquid, about 5 minutes.Increase the heat to high and cook, stirring occasionally, until the liquid has evaporated, about 8 minutes longer. Add the remaining peanut oil, reduce the heat to medium and continue to cook, stirring once every minute, until the mushrooms are dark brown, about 8 more minutes.
• Add the sesame seeds and ginger and cook, stirring constantly, until the ginger is fragrant, about 30 seconds. Add the rice vinegar, sugar and soy sauce and cook, stirring constantly, until the liquid has evaporated, about 30 seconds. Remove from the heat and stir in the sesame oil. Move to a serving dish, sprinkle with the scallions, and serve. Enjoy!