Simple side-dish. You probably don't need a recipe for this one, but I'm posting here for easy linking to create a menu."I absolutely love this! This was my first time making sauteed mushrooms. I used to hate mushrooms, but I've been on a mushroom kick lately, and this was so easy and delicious! I sprinkled a little garlic salt on top and it was so good that I went back to my kitchen and made seconds! If I hadn't of used the last of my butter, I'd make it again! " - BacardiiBarbii
Yield: 4 Servings Ready in 15 minutes
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Sauteed Mushrooms Preparation
Never run mushrooms directly under water; they will absorb water like a sponge, and your saute will be far too soggy.
Instead, get a paper towel slightly damp, and using it, wipe mushrooms down. Slice the mushrooms.
Preheat a large skillet to medium high heat. (The larger the saucepan the better -- mushrooms need space to brown. Despite my photograph, they should not be overlapping if you can avoid it.) Add oil. Wait a minute or two for it to come up to medium-high heat, and add butter, then mushrooms immediately. Brown on both sides, and take off of heat. Add salt and pepper to taste; serve immediately.
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