SAUTEED MIXED MUSHROOMS
Categories Garlic Mushroom Side Sauté Vegetarian Fall Vegan Parsley Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
Number Of Ingredients 10
Steps:
- Trim portabella stems and thinly slice lengthwise. Scrape away gills on portabella caps with a spoon, then cut caps into 1/8-inch-thick slices.
- Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté white mushrooms with lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring occasionally, until liquid mushrooms give off is evaporated, about 5 minutes. Transfer cooked mushrooms with a slotted spoon to a large bowl and keep warm, covered.
- Sauté shiitakes, oyster mushrooms, and portabellas (caps and stems) in separate batches in same manner, using 2 tablespoons oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper for each batch, and transferring to bowl with white mushrooms.
- Return all cooked mushrooms to skillet and sauté with parsley and garlic over moderately high heat, stirring, 1 minute.
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Abubakar Balarabe
[email protected]Overall, I really enjoyed this recipe. The mushrooms were delicious and the sauce was very flavorful. I would definitely make this again.
simphiwe thela
[email protected]I'm not sure what I did wrong, but my mushrooms turned out really tough. I think I might have cooked them for too long.
Twe Augustine
[email protected]These sautéed mushrooms are the perfect addition to any pasta dish. I love how they add a pop of flavor and texture.
Sipho Balintulo
[email protected]I would give this recipe 5 stars, but I found that the mushrooms were a bit too oily for my taste. I think I'll try using less butter next time.
Adil Maqsood
[email protected]This recipe is a keeper! I've made it several times and it's always a hit. My family loves the mushrooms and I love how easy it is to make.
walter wilchis
[email protected]These sautéed mushrooms are a great way to use up leftover mushrooms. I had some cremini mushrooms that were about to go bad, so I made this recipe and they turned out great.
Marah Daniel
[email protected]I'm not a big fan of mushrooms, but I tried this recipe and was pleasantly surprised. The mushrooms were cooked perfectly and the sauce was very tasty.
Ahmad nawed Amirzada
[email protected]These mushrooms were delicious! I added a bit of white wine to the sauce and it really enhanced the flavor.
Khouloud
[email protected]I followed the recipe exactly and my mushrooms turned out a bit too salty. I think I'll use less soy sauce next time.
Adekunle Abdulgafar omobolaji
[email protected]These sautéed mushrooms are the perfect side dish for any meal. They're also great as a vegetarian main course. I highly recommend them!
Kutub
[email protected]I love how easy this recipe is to follow. I'm not a very experienced cook, but I was able to make these mushrooms perfectly. They turned out so flavorful and juicy.
Shamraiz Munir
[email protected]These sautéed mixed mushrooms were a delight! The combination of oyster, shiitake, and cremini mushrooms provided a variety of textures and flavors. The butter and garlic sauce was simple but incredibly delicious. I served them over rice and they wer