These mushrooms are the quintessential topping for all types of steak. Also excellent over baked potatoes. I have people calling me and asking me for the recipe even years after I have made them for them. They are that good!!

Superb Sauteed Mushrooms

olive oil

butter

button mushrooms, sliced

garlic,

red cooking wine

teriyaki sauce,

garlic salt,

black pepper

Heat olive oil and butter in a large saucepan over medium heat. Cook and stir mushrooms, garlic, cooking wine, teriyaki sauce, garlic salt, and black pepper in the hot oil and butter until mushrooms are lightly browned, about 5 minutes. Reduce heat to low and simmer until mushrooms are tender, 5 to 8 more minutes.


I used sliced baby bella mushrooms and insteaf of using garlic salt, I used Penzey's Shallot Salt. These mushrooms were to die for. I know it's bad to say so but........I ate the whole thing myself. I couldn't help it. And I might just do it again tomorrow.

This recipe is great....have been making mushrooms this way for years....the only changes I make are to use real wine (whatever you drink with your meal) and in place of teriyaki sauce I use Worchestershire sauce...and, I use garlic powder in place of garlic salt due to the amount of sodium that the teriyaki and garlic salt imparts.....of course, this helps if you are on a sodium restricted diet.

This recipe is absolutely delicious. The flavors blend marvelously. I did use baby portobellos, but I'm sure the recipe would work fine with button mushrooms, as well. The only thing I will change next time is to cut back some on the olive oil, maybe using half the recommended about. Otherwise, this is a winner!

These mushrooms were simply delectable and SO simple! The only change I made was to use baby port mushrooms instead of the button mushrooms (just a personal preference) but OMG these are amazing!!! I could eat them alone!

My husband and I have made this exactly as written and also used a mix of different kinds of mushrooms. So, so YUMMY! I also wish people would NOT rate a recipe they haven't even tried to make yet! So Annoying! To the “Pro” who simply wrote “Who in the world uses COOKING WINE?”... I guess you felt the need to write that just to be rude since your “review” didn’t mention actually trying the mushrooms at all.

What a superior sauteed mushroom recipe! I did use a Pinot Noir wine instead of cooking wine, and maybe a wee bit more than a tablespoon, also added in a couple extra cloves of garlic. The wine really enhances the flavor of the mushrooms. Simmer slowly over low heat to preserve the great flavor of the wine. The only change I'd make for the next time of making these is to double the batch! We had these over a nice grilled steak.

I can't deal with garlic(I know, that one in a million?) so instead just added a dash of garlic powder, used a good red table wine and finished the recipe as written.  The perfectly cooked mushrooms were the topping for some lovely grilled ribeyes and we are looking forward to doing this again.  Beyond delicious!

I AM A MUSHROOM MANAIC AND THESE 'SHROOMS ARE WONDERFUL. TO  I_ FORTUNA-YOU WERE RUDE AND YOUR WRONG.    PRETZELD

The only change I made was to use Worcestershire sauce instead of the teriyaki sauce and red wine vinegar instead of the cooking wine.  I also made it in the pan I'd just cooked a few steaks in.  Served with those, this was a gourmet meal for two for less than the price of a single dish at a restaurant!  Will definitely make again!

I was surprised that this recipe did not have as much flavor as I anticipated. I served it with jasmine rice.

Mushrooms sauteed with red wine, teriyaki sauce and garlic.

superb sauteed mushrooms

Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 25 minutes

Servings: 4

Author : IrishMountainGirl

Ingredients

Instructions

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