TravelTalkOnline Forums People Talk Recipes Need Sauteed Mushroom "recipe"

Ok - I"m really bored with my standard prep of mushrooms (we love them in our house) and I need some new ideas.

Would love some help please!

Not sure what you're after.

Slice mushrooms. Heat oil in a pan, saute garlic until tan, add mushrooms, add oregano, saute until tender.

I saute them in garlic butter and for variety I'll add some last minute brandy or sherry.

Exactly the way I make mine! I made them last night to go along with my Chicken Francese and they were awesome!! Also, sometimes hit them with a little Marsala for a change. YUM!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />
BTW...if you're sauteeing them and find them too juicy put a little Ritz crumbs
w/grated cheese on the top and they're great!


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

I toss mine in olive oil, balsamic vinegar, crushed garlic, brown sugar, sweet chili sauce, (or Worstchcester sauce (sp?)) and ground pepper and then throw them in the oven turning once until the vinegar is almost like a syrup, about 20 minutes @ 400. Then I toss with fresh herbs and serve them (and the extra sauce) over a nice bbq'ed steak.

Really yummy!

me too... but use whatever wine or brandy or sherry I have...
White or red wine... whatever I have we don't like for drinking, and I save it for cooking!
Sherry and Brandy are always good!

Sauteed Mushrooms

I just saute them in Olive oil and throw some basil pesto and salt in the very end. In our house, I will throw all this over some freshly cooked pasta and you have a very fast dinner entree served with a good crusty bread

I saute mine in butter/EVOO combination, with some garlic and add either a wine or sherry, as described above. My twist is to add about a tablespoon of sour cream, and some chopped fresh parsley. Makes a nice creamy "sauce", but stays light and not heavy-great over chicken.

That's a great idea! I'll definitely have to try that..almost like a stroganoff.

Those were all fantastic ideas - loved the idea of thyme - so many of you suggested that! GaKaye - the technique you posted looks intriguing - I'll have to try that tonight!

Thanks all!

I tried these after the original posting and they were delicious!!!! Not logged in. judyinnc

Peanut... like the sour cream addition! gotta give it a try...

I make this to put over steak, my family really loves it.

Saute mushrooms and onions, in a tablespoon or 2 of olive oil, until onions are almost transparent. Add a couple of tablespoons of brown sugar and cook on high until caramelized. Add a can of french onion soup, 1/4 cup of teriyaki sauces and a splash of Worcestershire sauce. Over low heat reduce until thickened - about 1/2 hour or so.

Chicken Thighs With Mushroom and Wine Sauce


Budget-friendly chicken thighs and a little white wine, broth, cream, and mushrooms make a fabulous meal with rice or noodles.....from www.about.com

Cook Time: 0:45

Ingredients:
1 1/2 pounds boneless,skinless chicken thighs
salt and pepper or seasoning blend for chicken
1 tablespoon olive oil
2 tablespoons butter
8 ounces sliced mushrooms
1 clove garlic, minced
3 tablespoons flour
1 cup chicken broth
1/3 cup dry white wine, such as chardonnay
1/2 cup cream or half-and-half
1 to 2 tablespoons fresh chopped parsley

Preparation:
Wash chicken and pat dry. Sprinkle chicken thighs with seasonings. In a large skillet or saute pan over medium heat, heat the oil and butter. Add chicken and cook, turning, until browned. Remove to a plate and set aside. Add mushrooms to the skillet and cook, stirring, until mushrooms are tender and browned. Add the garlic and cook for 1 minute longer. Stir in flour until blended. Stir in chicken broth and wine until blended. Add chicken back to the skillet, cover, reduce heat to low, and cook for 20 to 30 minutes, or until chicken is cooked through and tender. Stir in the cream and parsley and heat through.
Serve with rice or potatoes. Yummy! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Cheers.gif" alt="" />
Serves 4.


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

BTW....if you don't like thighs use boneless, skinless breasts.

Mmmmmm!

yummmm... contessa... we love boneless/skinless chicken thighs!
they also make for a great chicken marsala! pounded out thin with a meat hammer...

This looks wonderful.

I made this last night, with boneless, skinless breasts and I must say, it was wonderful! Even my hubby liked it, and he's very picky. It was also very easy and fast, so no problem making it after a full day of work. Thanks Contessa!

Glad you enjoyed! More where that one came from......
I was making it for dinner tonight but hubby called saying he's taking me out to dinner. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" /> Sooooooooo....it'll be tomorrow nights dinner.


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa