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.

Learn how to saute mushrooms and onions for steak, spaghetti, burgers and more. This is also a delicious mushroom side dish, full of flavor.

Sautéed Mushrooms and Onions for Steak, Burgers &amp; More

tbsp butter

oz cremini mushrooms

shallots (or 1 large sweet or yellow onion)

thyme leaves (just picked from the stalks)

red wine*

salt and pepper,

tbsp finely chopped parsley (or to taste, for garnish)

Clean the mushrooms with a damp paper towel and slice into quarters or thick cross sections. Cut the shallots into circles (not too thin) or if using sweet or yellow onions - thinly slice them. Mince the garlic.

Heat a large non-stick skillet (10 or 12 inch) over medium-high. Once hot, add the olive oil, then the butter (so it does not burn). As soon as the butter is melted add the mushrooms. Stir and allow to sear (this will create a lot of flavor) for about 4-5 minutes. Move them around the skillet once or twice as they saute.

When the mushrooms acquire a golden brown finish, lower the heat to medium then add the shallots (or other onion) and thyme. Stir and saute for another couple of minutes.

When the onion is tender and slightly browned here and there add the garlic. Stir and cook for another minute.

Add the red wine (or other liquid) to deglaze the pan. It will bubble up and evaporate quite quickly, use a wooden spoon to scrape the bottom of the pan and capture any brown bits for more flavor.

Remove the skillet from the heat as soon as they wine has cooked off. Season with salt and pepper, sprinkle with chopped parsley and give a final stir. Serve.

My very favorite way to cook mushrooms! I love these sautéed mushrooms on pizzas and in pasta dishes, but they're great as a stand-alone side!

The Best Sautéed Mushrooms

mushrooms*,

high-heat oil (like avocado)

freshly-cracked black pepper

garlic,

Heat a pan over medium-high heat. Add your mushrooms and water, and cook, stirring frequently, until the water has evaporated and the mushrooms have released their water and shrunk in size. The sizzling will start to sound dry, and you&#8217;ll no longer see any bubbling. This can take 6-10 minutes. If you find that your mushrooms have stopped shrinking but there&#8217;s still a lot of water in the pan, feel free to carefully tip some of the extra water out and discard.

Once no more (or very little) water remains in the pan, add your oil, salt, and pepper. Toss your mushrooms to coat.

Spread your mushrooms in an even layer in your pan, reduce the heat to medium, and cook undisturbed for 1-2 minutes.

You&#8217;ll notice that the mushrooms brown quickly at this stage. Toss again, spread into another even layer, and continue this process until the mushrooms are almost browned to your liking. For me, this took 8-10 minutes.

2-3 minutes before your mushrooms are done, add your minced garlic. Continue cooking and tossing until your mushrooms are caramelized and browned to your liking. You can&#8217;t really overcook these, so do what feels best! I love a deep golden color.

Add your herbs off the heat, toss and serve. Feel free to adjust any seasoning at this stage as well. I like mine with extra black pepper.

I do same with butter and EVOO although I may have tendency to overcrowd because I am cooking 5# SHROOMS baby bellas!!  I wrap in saran , let cool and freeze for future. Very long process working with 5#. I am going try adding some water on my next venture.

I’m not a mushroom fan, but I liked this recipe. They smelled amazing while cooking. Thank you!

Top 5 mushroom side dish recipes from across the web

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Sauteed Mushrooms

Garlic Butter & Soy Sauce Mushrooms

Dina's Tossed Mushrooms

Sautéed Mushrooms and Onions for St...

The Best Sautéed Mushrooms

Top 5 mushroom side dish recipes from across the web

The most viewed mushroom side dish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sauteed Mushrooms

Garlic Butter & Soy Sauce Mushrooms

Dina's Tossed Mushrooms

Sautéed Mushrooms and Onions for St...

The Best Sautéed Mushrooms

The most viewed mushroom side dish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine