Avalon Saute Mushrooms Food
SAUTEED MUSHROOMS
Provided by Robert Irvine : Food Network
Categories side-dish
Time 30m
Yield s: 6 servings
Number Of Ingredients 9
Steps:
- Heat a large skillet to high heat and add the oil. Wait 1 or 2 minutes for it to come up to the smoking point. Add the onion and garlic and toss furiously so that the garlic doesn't burn. When the onions become translucent add the mushrooms and toss until all mushrooms are golden brown and caramelized. Remove from the heat. Add butter and thyme and season with salt and pepper, to taste. Serve immediately.
- Cook's Note: Never run mushrooms directly under water; they will absorb water like a sponge, and your saute will be far too soggy. Instead, using a slightly damp paper towel, wipe mushrooms down. Alternatively, use pastry brush and dust the dirt from the mushrooms.
AVALON SAUTE' MUSHROOMS
This recipe came from a steakhouse here. You can use any kind of steak seasoning in this one if you cannot get the brand in the recipe or even your favorite seasoning.
Provided by Gingerbear
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients.
- Steam for 45 minutes.
Nutrition Facts : Calories 158.4, Fat 11.8, SaturatedFat 7.3, Cholesterol 30.5, Sodium 107.8, Carbohydrate 7.1, Fiber 1, Sugar 2.2, Protein 2.6
SAUTEED WILD MUSHROOMS
Steps:
- Brush the caps of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.
- Heat the olive oil in a large (11 - inch) Dutch oven or saucepan. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often. Stir in the garlic and cook for 2 more minutes. Toss in the parsley, sprinkle with salt, and serve warm.
SAUTEED MUSHROOMS
We eat these as a topper for steak or baked potatoes, or as a side dish with just about anything. Easy and flavorful.
Provided by Mark H.
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter over medium heat in a large pan.
- Add garlic and saute for 2 minutes.
- Add sliced mushrooms, stir to coat, and cook for about 5 minutes.
- Drizzle soy sauce into the mushrooms.
- Sprinkle with garlic powder and black pepper.
- Continue cooking over medium heat for about 10 minutes or until desired doneness is achieved.
- Remove from pan and serve.
Nutrition Facts : Calories 76, Fat 3.5, SaturatedFat 1.9, Cholesterol 7.6, Sodium 1039.6, Carbohydrate 7.1, Fiber 1.9, Sugar 3.7, Protein 7.3
INSPIRED STEAKHOUSE MUSHROOMS
These were born out of a search for a recipe to duplicate the beloved mushrooms from the Longhorn Steakhouse. They are inspired because this is a combination of aspects from NurseDi's recipe 28766 and TheDancingCook's recipe 36869 (thanks to both of you!), along with my own tweaking. In addition to loving the mushrooms prepared this way, I also love the wonderful cooking liquid that is left over -- I keep it in the fridge for use in other dishes (such as soups and pot roasts) once the mushrooms are gone. Recipe is easily multiplied for more servings, and leftovers reheat well.
Provided by Muffin Goddess
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a 2-quart saucepan.
- Saute green onions, diced onions and garlic in butter over a medium flame for about 2 minutes, taking care not to burn the garlic.
- Add rest of ingredients to pan and simmer uncovered for at least 20 minutes (longer simmering just means more tender and flavorful mushrooms, so I usually let these go for 30-45 minutes while I prep the rest of dinner.
Nutrition Facts : Calories 160.5, Fat 12.2, SaturatedFat 7.5, Cholesterol 30.5, Sodium 598.2, Carbohydrate 7.2, Fiber 1.6, Sugar 3.5, Protein 5.4
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