mushroom side dish

Sauteed mushrooms with caramelized onions and fresh herbs complement various proteins and will elevate your meal to gourmet status.

Sauteed Mushrooms

brown mushrooms

olive oil

yellow onion (½-inch dice)

garlic

thyme (or ¼ teaspoon dried)

nutmeg

salt

black pepper

balsamic vinegar

soy sauce

unsalted butter

parsley

Rinse and dry the mushrooms, or wipe the surface with a damp paper towel. Trim the stems and cut them into halves.

Heat a large saute pan over medium-low heat. Add the olive oil. Once the oil is warm, add the onions. Saute until lightly brown and translucent, about 4 to 6 minutes. Add the minced garlic and thyme, saute for 30 seconds.

Increase the heat to medium. Add the mushrooms, then sprinkle with salt and pepper. Saute until tender, occasionally stirring, about 4 to 5 minutes.

Add the balsamic vinegar and soy sauce, stir and cook until most of the liquid evaporates, about 1 to 2 minutes.

Add the butter and stir to coat the mushrooms, cook for 1 minute—season with salt and pepper to taste.

Garnish mushrooms with chopped parsley.

This delicious and easy mushroom side is rich in flavor and quite simple to put together. Pair it with sushi, dim sum, or use the mushrooms in grilled cheese

Garlic Butter & Soy Sauce Mushrooms

butter

mushrooms

soy sauce (use Tamari for gluten-free)

Melt the butter in a large skillet (mine is nonstick) over low heat. Peel the garlic and crush it with the flat side of your knife, then slice it into strips. Add to the butter and cook over LOW HEAT for about 2 minutes. (It should not brown. If it does, the heat is too high.)

Wash the mushrooms and slice them into 1/8-1/4 inch slices. Add to skillet, and stir to coat with butter, then spread out. Cook undisturbed for 5 minutes. Stir and cook 5 minutes more.

After 10 minutes, the mushrooms should be much smaller and starting to get brown. Increase the heat to about medium-low and cook for about 5 minutes to brown the mushrooms.

Finally, add a splash of soy sauce (about 2 teaspoons), and a little sprinkle of salt (if desired). Stir well and cook for just another 30-60 seconds. Taste and adjust seasoning as necessary. Remove from heat and serve.

All the deliciousness of stuffed mushrooms without all the work! An easy side dish you can serve any night of the week!

Dina's Tossed Mushrooms

white button mushrooms

water

breadcrumbs

Parmigiano Reggiano cheese (grated)

Italian parsley (minced)

thyme (fresh

garlic (minced)

black pepper (to taste)

tbsp extra virgin olive oil

olive oil spray

Preheat oven to 350F degrees.

Slice off the bottom of the stems; then, use a moist paper towel to gently remove any dirt from mushrooms.

Quarter or halve the mushrooms, depending on the size.

Sprinkle 2 tablespoons of water in the bottom of a 13 x 9 baking dish then place mushrooms in a single layer on top of the water.

In a small bowl combine next six ingredients: breadcrumbs through salt/pepper. Spray the tops of the mushrooms with oil then sprinkle the mixture evenly on top of the mushrooms.

Drizzle evenly with olive oil then spray the top with a little more olive oil spray so it&#39;s evenly coated. Bake uncovered until the mushrooms are golden, about 20 minutes. Optional, broil 1 to 2 minutes until golden. Serve hot or warm.

Top 3 mushroom side dish recipes from across the web

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Top Tags

Sauteed Mushrooms

Garlic Butter & Soy Sauce Mushrooms

Dina's Tossed Mushrooms

Top 3 mushroom side dish recipes from across the web

The most viewed mushroom side dish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sauteed Mushrooms

Garlic Butter & Soy Sauce Mushrooms

Dina's Tossed Mushrooms

The most viewed mushroom side dish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine