Sautéed Mushrooms I
Sautéed Mushrooms I Recipe - Flavorful Vegetarian Dish
Introduction
Sautéed mushrooms are a delicious and versatile dish that can be enjoyed as a side dish or added to pasta, salads, or sandwiches. This recipe combines the earthy flavor of fresh mushrooms with the savory taste of teriyaki sauce and seasonings for a flavorful and satisfying dish.
History
Sautéed mushrooms have been enjoyed for centuries in various cultures around the world. Mushrooms have long been prized for their unique flavor and texture, and sautéing them in butter or oil is a popular cooking method that brings out their natural flavors.
Ingredients
- 12 oz (340 g) fresh mushrooms
- 1 stick of butter
- 3 tbsp teriyaki sauce
- 1 diced garlic clove
- 0.5 tsp pepper
- 1 tbsp seasoned salt
- pinch of red pepper flakes
- 1 tsp finely chopped parsley
- 1 green onion, finely chopped
How to prepare
- Clean and rinse the mushrooms in cold water.
- Cut the mushrooms into bite-size pieces.
- Melt the butter in a frying pan.
- Add the mushrooms to the pan with the butter.
- Add the teriyaki sauce, garlic, pepper, seasoning salt, and red pepper.
- Let the mixture simmer for 15 to 20 minutes.
- In the last 2 or 3 minutes, add the green onion and parsley.
Variations
- Add diced onions or bell peppers to the mushrooms for extra flavor.
- Use soy sauce or balsamic vinegar instead of teriyaki sauce for a different flavor profile.
- Top the mushrooms with grated Parmesan cheese before serving.
Cooking Tips & Tricks
Make sure to clean the mushrooms thoroughly before cooking to remove any dirt or debris.
- Cut the mushrooms into uniform pieces to ensure even cooking.
- Be careful not to overcrowd the pan when sautéing the mushrooms, as this can cause them to steam instead of brown.
- Adjust the seasonings to taste, adding more or less salt, pepper, or red pepper flakes as desired.
Serving Suggestions
Serve the sautéed mushrooms as a side dish with grilled steak or chicken.
- Add the mushrooms to pasta dishes or risottos for extra flavor and texture.
- Use the mushrooms as a topping for burgers or sandwiches.
Cooking Techniques
Sautéing: Cooking the mushrooms in a hot pan with butter or oil until they are browned and tender.
Ingredient Substitutions
Use olive oil or vegetable oil instead of butter for a dairy-free option.
- Substitute soy sauce or Worcestershire sauce for the teriyaki sauce.
Make Ahead Tips
The mushrooms can be cleaned and sliced ahead of time and stored in an airtight container in the refrigerator until ready to cook.
Presentation Ideas
Serve the sautéed mushrooms in a decorative dish garnished with fresh parsley or chives. - Arrange the mushrooms on a platter with toothpicks for a party appetizer.
Pairing Recommendations
Pair the sautéed mushrooms with a glass of red wine, such as Pinot Noir or Merlot.
- Serve the mushrooms alongside a green salad or roasted vegetables for a complete meal.
Storage and Reheating Instructions
Store any leftover mushrooms in an airtight container in the refrigerator for up to 3 days.
- Reheat the mushrooms in a skillet over medium heat until warmed through.
Nutrition Information
Calories per serving
110 per serving
Carbohydrates
6g per serving
Fats
8g per serving
Proteins
3g per serving
Vitamins and minerals
Mushrooms are a good source of vitamins and minerals, including vitamin D, potassium, and selenium.
Alergens
Allergens: Dairy (butter)
Summary
This dish is low in carbohydrates and calories, making it a healthy and satisfying option for those looking to enjoy a flavorful side dish.
Summary
Sautéed mushrooms are a simple and delicious dish that can be enjoyed in a variety of ways. This recipe combines fresh mushrooms with teriyaki sauce and seasonings for a flavorful and satisfying side dish. Serve the mushrooms alongside grilled meats, pasta dishes, or sandwiches for a tasty meal that is sure to please.
How did I get this recipe?
The first time I saw this recipe, I was immediately captivated. I was visiting my friend Margaret, who was known for her exquisite culinary skills. As she bustled around the kitchen, preparing a meal for us, I couldn't help but notice the tantalizing aroma that filled the room. When she finally brought out a platter of sautéed mushrooms, my taste buds tingled with anticipation.
I had always enjoyed mushrooms, but I had never tasted anything quite like Margaret's sautéed mushrooms. They were perfectly seasoned, with a rich, buttery flavor that melted in my mouth. I asked her for the recipe, and she gladly shared it with me.
As I watched Margaret cook, I learned that the key to making perfect sautéed mushrooms lies in the technique. She explained that the mushrooms should be sliced thinly and cooked over high heat to ensure that they are cooked through and develop a deep, caramelized flavor. She also emphasized the importance of seasoning the mushrooms with salt and pepper at the beginning of the cooking process, as this helps to draw out their natural flavors.
After that fateful day at Margaret's house, I made it my mission to perfect the art of making sautéed mushrooms. I experimented with different types of mushrooms, from button mushrooms to shiitakes, and tried various seasonings and cooking methods. Through trial and error, I eventually developed my own recipe that I believe rivals Margaret's.
One of the key ingredients in my sautéed mushrooms recipe is butter. I always use a generous amount of butter to give the mushrooms a rich, velvety texture and a decadent flavor. I also add a splash of white wine to deglaze the pan and add a subtle acidity to the dish.
To prepare my sautéed mushrooms, I start by heating a large skillet over high heat and melting a generous amount of butter. Once the butter is sizzling, I add the sliced mushrooms and season them with salt and pepper. I let the mushrooms cook undisturbed for a few minutes, allowing them to develop a deep, golden-brown color on the bottom.
As the mushrooms cook, I like to add a clove of minced garlic for an extra layer of flavor. The garlic infuses the mushrooms with a fragrant aroma and a subtle kick of heat. I also like to add a sprinkle of fresh thyme or parsley for a touch of freshness.
Once the mushrooms are caramelized and tender, I deglaze the pan with a splash of white wine, scraping up any browned bits from the bottom of the pan. This step not only adds a burst of flavor to the dish but also helps to create a luscious sauce that coats the mushrooms.
I always serve my sautéed mushrooms piping hot, garnished with a sprinkle of fresh herbs and a drizzle of good-quality olive oil. The mushrooms are the perfect accompaniment to a juicy steak or a creamy risotto, but they are also delicious on their own, piled high on a slice of crusty bread.
Over the years, I have shared my sautéed mushrooms recipe with friends and family, passing down the tradition of delicious, home-cooked meals. Each time I make this dish, I am reminded of that fateful day at Margaret's house, where I first discovered the magical combination of buttery mushrooms, fragrant garlic, and a splash of white wine.
In conclusion, the recipe for sautéed mushrooms holds a special place in my heart, as it symbolizes the joy of cooking and sharing good food with loved ones. I hope that you will enjoy making this dish as much as I have, and that it will bring warmth and comfort to your kitchen for years to come. Bon appétit!