Sauteed Mushrooms

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.

INGREDIENTS

16 whole Mushrooms
1 tablespoon Butter
1 tablespoon Vegetable oil
Salt and freshly ground pepper ; to taste

Servings

INSTRUCTIONS

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.

NOTES

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stevemur

Nutrition

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Serving Size: 1 Serving (90g)
Recipe Makes: 4 Servings

Calories: 160
Calories from Fat: 149 (93%)

Amt Per Serving		% DV

	Total Fat 16.5g	22 %
	Saturated Fat 4.5g	22 %
	Monounsaturated Fat 8.1g
	Polyunsanturated Fat 3.3g
Cholesterol 15.3mg		5 %
Sodium 83.3mg		3 %
Potassium 230.7mg		6 %
Total Carbohydrate 2.4g		1 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 1.6g
Protein 2.3g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 160

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REVIEWS

aphilbeck8

I love these always. No veggie oil for me olive oil adds so much flavor.

BacardiiBarbii

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!

stevemur

Totally disagree with you that washing under water is the right way to go. We certainly don't have to agree, but I've tried it the other way (under running water), and I'm always much more likely to steam the mushrooms unless they are left to dry for a long time. Cooking will indeed evaporate out the water but only after it steams the mushrooms. You will not be able to brown them as well. And about the manure part -- sorry to disappoint you, but you're probably already eating more dirt in your daily diet than you realize. :-) But to each their own!

10y

iagman

I take exception to those cooks that incorrectly state to never wash mushrooms, but tenderly pat them clean like a baby's bottom. Maybe okay if you like to eat manure (that's what they are grown in). Not washing mushrooms, any type, is pure nonsense. Place mushrooms in a large bowl and cover with plenty of water. Swirl around with hands and pour off water with all the unwanted particles you'll see floating; yum!. Repeat several times. They will absorb water. But, so what? This is not about eating them raw. All the water will be removed during sautéing. That's part of the function of the cooking process; you know, heat = evaporation. During cooking, the mushroom will lose the water and begin absorbing all the good flavors such as teriyiaki sauce and garlic and butter. Then you can enjoy clean mushrooms. But, I'm just a man, so what do I know? Well, for starters I don't eat manure.

10y

stevemur

One additional tip -- try to use a very large, flat-bottom pan. You want to get as much space as you can between the mushrooms, or they'll steam and not brown.

11y

carolynbuss

11y

francesmomto3

I love sauteed mushrooms....try a little lemon juice in this basic recipe and the mushroom flavor just pops!

11y

stevemur

[I posted this recipe.]

11y

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