Sauteed Mushrooms

Sauteed Mushrooms

This easy recipe for sauteed mushrooms is full of flavor. The butter, the olive oil.....in a few short minutes you can create a tasty side dish. Mushrooms are fantastic with steaks, burgers and chicken---Yummy!

There are many varieties from Button to Shiitake; Oyster and Portabella; my favorite, baby bellas, or better known as Crimini Mushrooms. The choices are endless, the flavors are divine.

The flavor of these mushrooms is DELICIOUS, enjoy!

Sauteed Mushrooms

1 - 8 oz. pkg Baby Bellas
1 tbs olive oil
1 tbs butter
Salt & Pepper

Clean mushrooms with a soft mushroom brush,
or wipe them with a damp paper towel. Do not soak
them in water because mushrooms are very porous
and soak up water like a sponge.

Remove the stem if they are too large, or
cut even with mushroom. Slice mushrooms.

Place saute pan on burner. Turn to high heat.
Add olive oil. When oil begins to ripple, add butter.

Add mushrooms, do not move for a few minutes,
you want them to get golden brown before stirring.

After a couple of minutes, toss the mushrooms
either by flipping or with a wooden spoon. Season
with salt and pepper. Let cook 3-4 minutes longer
until golden brown.

Serve immediately.

Variations:

Turn heat off; add a few splashes of balsamic vinegar, or a little red wine. Return to a low heat and let some of the liquid evaporate. Fantastic flavor.

Season with an Italian seasoning blend.

Try a flavored olive oil, such as garlic or basil.

Use combination of mushrooms.

Cook's Note: Do not overcrowd the mushrooms in the pan, they will steam rather then brown, they have a high water content. Also, cooking mushrooms too
long will result in a chewier mushroom.

More recipes like sauteed mushrooms

Serve with a New York Strip Steak