Delicious Sautéed Mushrooms Recipe
User Reviews
5
Delicious Sautéed Mushrooms Recipe
Description
The Delicious Sautéed Mushrooms Recipe brings together three mushroom varieties—button, shiitake, and oyster—each sliced and cooked to a golden brown in neutral oil over high heat. The addition of butter, shallots, and garlic enhances the aromatic base before deglazing with red wine and reducing in beef stock. Fresh thyme is stirred in at the end to add an herbal note. The mushrooms finish with a tender yet slightly caramelized texture and a balanced savory taste.
This sautéed mixture works well as a side to meats or as a flavorful addition to pasta, rice, or toasted bread. It adds earthy complexity and umami depth to meals.
To keep mushrooms warm and ready to serve, cover over low heat briefly. They refrigerate well for up to three days and freeze for up to three months. When reheating, a quick sauté with a bit of oil or butter helps regain their texture and flavor. Using dry red wine varieties like cabernet sauvignon or merlot adds richness, though you may skip the wine and substitute extra beef stock if preferred.
Ingredients
- 3 tablespoons neutral cooking oil generic cooking oil
- 8 ounces button mushrooms sliced
- 8 ounces shiitake mushroom sliced, stem removed
- 8 ounces oyster mushrooms sliced or torn and cluster stem removed
- 2 tablespoons butter unsalted
- ½ shallot peeled small diced
- 2 garlic finely minced
- ½ cup red wine
- ½ cup beef stock
- 2 teaspoons thyme fresh leaves
- salt to taste
- black pepper to taste
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
- Keep sautéed mushrooms warm covered over low heat if not serving immediately.
- Store leftovers in a covered container in the refrigerator for up to 3 days or freeze for up to 3 months; thaw in refrigerator before reheating.
- Reheat mushrooms by sautéing with a tablespoon of oil over medium-high heat for 2-3 minutes, finishing with butter or beef stock to restore moisture and flavor.
- Use any neutral oil; olive oil is preferred by some for flavor.
- Red wine adds depth; dry reds like cabernet sauvignon or merlot work well, or omit wine and use all beef stock.
- Additional herbs such as parsley, rosemary, or chives can be added to vary flavor.
- "Au sec" means the liquid is nearly evaporated, leaving 1-2 tablespoons in the pan.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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