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This is more a method than a recipe. You can make really great sauteed mushrooms without spending a fortune on wild 'shrooms. You just have to saute the he11 out of them!

While heating a saute pan over medium heat, slice your plain, boring, white button mushrooms. When the pan is hot add enough olive oil to coat the pan and let it continue to heat until the oil shimmers. Throw in all of the mushrooms. If you want, add some diced onion. DON'T add garlic now; it will burn! Saute the mushrooms, stirring occasionally, until they release all of their liquid, and all of the liquid cooks off. This will take quite a while. Now, season with salt and pepper, which will cause the mushrooms to release more liquid. Continue to cook and stir a bit until all of this liquid is cooked off; then add a tablespoon of unsalted butter. This would also be the time to add garlic if you want to, and also some herbs...I love thyme with mushrooms...dried or fresh is fine, just remember to use about three times as much fresh as dried. Continue to saute until the mushrooms get a toasty reddish-brown color. The entire process will take at least thirty minutes, but it is SO worth the time! You will be amazed at the flavor and aroma of these mushrooms!!

You can use these mushrooms as the base for a sauce for any meat, or do like I did tonight, and fold them into a red wine risotto.

Enjoy!

I sauted the hell out of them and they were delicious. We had leftovers of everything except the shrooms. Great recipe.

We use sliced Portabella's and in a saute skillet will add olive oil and butter (melt) add sliced onion with the shroom's. Season with pepper, cayanne pepper, a little garlic powder. Once the onions start to get soft he will add minced garlic and Captain Morgan rum and finish cooking...OMG.....what a taste!

This does sound yummy. What type of onion?

we use white, or purple....it doesn't matter to us.

We love Texas 1015's, Oso Sweets from Chile, Peruvian Onions, Walla Walla's from Washington State (when we can ever get them in the NE)...
These onions have a much higher sugar content than even Vidalia's...
Our favorite one is the Oso Sweets from Chile, they are usually available from late Feb. thru late April/early May, saute'd they are almost like candy...
I usually saute them in a large fry pan, lightly salted with Kosher Salt, on LOW heat in butter with a little olive oil, for maybe 45 minutes til they are carmelized...
EXCELLENT on beef! Yummm!