Delicious Sautéed Mushrooms Recipe
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5.0
69 reviews
Excellent
Delicious Sautéed Mushrooms Recipe
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Add these delicious easy to make sauteed mushrooms to the top of any steak, or chicken, for the ultimate accompaniment.
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Ingredients
- 3 tablespoons oil
- 8 ounces sliced button mushrooms
- 8 ounces sliced shiitake mushrooms; stem removed
- 8 ounces oyster mushrooms sliced or torn and cluster stem removed
- 2 tablespoons unsalted butter
- ½ peeled small diced shallot
- 2 finely minced garlic cloves
- ½ cup red wine
- ½ cup beef stock
- 2 teaspoons of fresh thyme leaves
- salt and pepper to taste
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Instructions
- Add the oil to a very large frying pan or rondeau pot over high heat until it begins to lightly smoke.
- Once smoking, add in the mushrooms and spread them out across the pan.
- Stir the mushrooms every 2 minutes or so for a total of 10 to 15 minutes or until they are golden brown on all sides.
- Scoot the mushrooms to 1 side of the pan and then in the other side of the pan add the butter, shallots, and garlic.
- Cook the shallots and garlic in the butter for about 1 minute while constantly stirring.
- Next, stir together the cooked shallots, garlic, butter, and mushrooms until combined.
- Deglaze with the red wine and cook for 2 to 3 minutes or until the wine has been absorbed or au sec. See note on au sec.
- Pour in the beef stock and cook for a further 2 to 3 minutes or until the amount of liquid is reduced by one half.
- Finish by stirring in with thyme, salt, and pepper, and serve.
Notes
- Make-Ahead: These are meant to be eaten once they are done sauteing, however, you can keep them warm covered over low heat.
- How to Store: Cover and keep in the refrigerator for up to 3 days. These will freeze covered in the freezer for up to 3 months. Thaw in the refrigerator for 1 day before reheating and using.
- How to Reheat: Add 1 tablespoon of oil to a large frying pan over high heat. Once the oil begins to lightly smoke, add in the cooked mushrooms, turn the heat down to medium-high and sauté for 2 to 3 minutes or until warm. Finish with 1 tablespoon of butter or 3 tablespoons of beef stock. Check the seasonings with salt and pepper and serve.
- Any oil is good to use in this recipe, but I prefer to use olive oil.
- You do not need to deglaze with wine, simply skip that part and use all beef stock.
- I usually use a cabernet sauvignon, shiraz, or merlot for red wine.
- Other herbs you can add are parsley, rosemary, and chives
- Au sec is a cooking term that means almost gone. There will be about 1 to 2 tablespoons of liquid left in the pan.
Nutrition Information
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Calories
152kcal
(8%)
Carbohydrates
8g
(3%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
10mg
(3%)
Sodium
53mg
(2%)
Potassium
472mg
(13%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
167IU
(3%)
Vitamin C
2mg
(2%)
Calcium
13mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 152 kcal
% Daily Value*
| Calories | 152kcal | 8% |
| Carbohydrates | 8g | 3% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 10mg | 3% |
| Sodium | 53mg | 2% |
| Potassium | 472mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 167IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
69 reviews
Excellent
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