Posts Tagged ‘sautéed mushrooms’

Simple Sauteed Mushrooms

Robyn from Add a Pinch realized that turning picky eaters into mushroom lovers is as simple as involving them in the cooking process. Try this simple mushroom sauté at your next family meal.

Serves 6


3 tablespoons butter
1 tablespoon olive oil
2 cloves garlic, diced
2 shallots, diced
1 pound sliced portabella mushrooms
1 pound sliced white mushrooms
1/4 cup chicken stock
salt and pepper, to taste


1)  Melt butter along with olive oil in a large skillet over medium heat.
2)  Add garlic, shallot, and mushrooms, and chicken stock.
3)  Sauté until tender, about 15 minutes.
4)  Remove from heat and serve immediately.

Shiitake and Chicken Lettuce Wraps

Sliced mushrooms and chicken combine to create an easy to make fresh and tasty Asian classic.

Preparation Time:  5 minutes

Cooking Time:  15 minutes

Yield: 4-6 servings

Serving Size: 1 romaine lettuce leaf with 1 cup filling


2 teaspoons toasted sesame oil, divided
1 teaspoon olive oil
8 ounces shiitake or Portabella mushrooms, thinly sliced
1 boneless, skinless chicken breasts, pounded to 1/2 inch thickness and thinly
1 teaspoon chili garlic sauce
1 small red bell pepper, thinly sliced
1 cup bean sprouts, rinsed
1/4 cup diagonally sliced green onions
1 tablespoons soy sauce
1 tablespoon hoisin sauce
1 tablespoon grated fresh ginger
1 fresh plum, diced (optional)
1 head romaine, Boston or Bibb lettuce


Heat a large sauté pan over medium high heat. Add 1 teaspoon sesame oil and olive oil. Add a single layer of mushrooms and cook, without stirring, for 3 minutes, until they begin to soften. Portabellas will take a little longer than shiitakes.

In a cup, mix 1/4 cup water and chili garlic sauce and pour in to pan, then add chicken. Cover and cook 5 minutes, then remove the lid, stir and cook another 3 minutes, or until chicken is cooked through. Add bell pepper, bean sprouts and onion and stir to heat through, about 2 minutes.

In a cup, mix soy sauce, remaining 1 teaspoon sesame oil, hoisin sauce, ginger, diced plum (if desired) and 2 tablespoons water. Add to skillet and bring to a boil. Spoon into lettuce cups, then roll. Serve immediately.

Nutrition Facts

Calories: 120; Total Fat: 4.5g; Saturated Fat: 0.5g; Cholesterol: 25mg; Sodium: 590mg; Protein: 13g; Carbohydrates: 9g; Dietary Fiber: 2g

Mushroom Bruschetta

Serve sautéed mushrooms, shallots and garlic atop toasted baguette slices for an exciting go-to appetizer recipe.

Yield: 16-18 servings

Serving Size: 1 baguette slice with 1 tbsp. prepared bruschetta


1 portobello mushroom, stem removed, and cut into small pieces
handful of oyster mushrooms, on the smaller side, or slice larger ones into stems
2 small garlic cloves, minced
2 tablespoons olive oil
black pepper, to taste
1 tablespoon fresh thyme leaves
1/4 cup high quality balsamic vinegar
1 baguette sliced thinly
olive oil
1 large garlic clove


Heat oven to broil.  Rub each slice of baguette with the large piece of garlic. Using a pastry brush lightly coat each slice with some olive oil. Toast in the oven until golden.  Remove and set aside.

Gently heat the 2 tablespoons of olive oil in a large frying pan over low heat, add the shallots and minced garlic, slowly cook until caramelized in color;  about 10 minutes.  Add the portobello mushroom, and cook until lightly browned; about 5 minutes.  Add the oyster mushrooms, stir, and cook for another 3 minutes. Add the thyme and season with some black pepper.

Remove the mushrooms from the pan and set aside in a bowl.  Add the balsamic vinegar to the frying pan, and bring to medium heat.  Using a wooden spoon, keep stirring until reduced in half, about 4 minutes.  Lower the heat, and stir the mushrooms and their juices into the reduction.  Serve on the slices of toasted baguette.

Nutrition Facts:

Calories: 70; Total Fat: 1.5g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 120mg; Protein: 2g; Total Carbohydrate: 12g; Dietary Fiber: 1g

Mushroom Lover’s Chicken

Mushrooms pair with everything, and our easy skillet Mushroom Lover’s Chicken recipe is smothered in a flavorful mushroom sauce that is company fancy, but easy enough for a weeknight.

Yields: 4

Serving Size: 4-5 oz. chicken breast with 1/2 cup mushroom topping


1/2 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon black pepper
4 boneless, skinless chicken breast halves (1 to 1-1/2 pounds)
2 tablespoons vegetable oil
3 tablespoons butter
1 small onion, chopped
1/2 pound (8 ounces) fresh white mushrooms, sliced
1 cup chicken broth
1/2 cup dry white wine, optional (see note)


In a shallow dish, combine flour, salt, and pepper; mix well. Dip chicken in flour mixture, coating well.

In a large skillet, heat oil over medium-high heat. Add chicken and cook 4 to 5 minutes per side, or until golden brown. Remove chicken to a plate and cover.

In the same skillet, melt butter. Add onions and mushrooms; sauté 5 to 7 minutes, stirring occasionally. Stir in chicken broth and wine and bring to a boil, then reduce heat to low. Return chicken to skillet and cook 6 to 8 more minutes, or until no pink remains in chicken, turning once.

Spoon mushroom sauce over chicken and serve immediately.

NOTE: If you prefer not to use wine, simply substitute it with an additional 1/2 cup of chicken broth.

Nutrition Facts

Calories: 410; Total Fat: 20g; Saturated Fat: 7g; Cholesterol: 120mg; Sodium: 250mg; Protein: 39g; Total Carbohydrate: 16g; Dietary Fiber: 1g

Campfire Mushrooms

A medley of sautéed crimini and portabella mushrooms make this a versatile side that can go with just about everything from grilled meat to eggs for breakfast.

Yield: 4 servings

1 Serving: 1 cup prepared mushrooms


1 pound brown crimini mushrooms, cleaned and cut into thirds
¼ pound portabella mushroom, cleaned and cut into thick slices
¼ pound morels, cut the very end off;  leave whole
2 tablespoons olive oil
3 tablespoons butter
2 cloves garlic, thinly sliced
2 small shallots, thinly sliced
1 spring fresh rosemary
½ lemon juiced
drizzle of red wine or beef stock (about ¼ cup)


Start your campfire using wood;  the smoky flavor will add depth to your mushroom dish.  Once the coals are ready put a cooking grate over the top of the fire, set a large frying pan on top;  add the olive oil and butter.  Heat until melted.

Add the shallots, stir, and cook for a minute.  Add the garlic and rosemary, stir. Add the brown crimini mushrooms, stir, and cook for about 3 – 5 minutes, until slightly soft.  Cooking time will depend on how hot the fire is.  Add the portabella mushroom, stir, and cook for another 3 – 5 minutes. Add the lemon juice, stir and cook for a minute.  Add the wine and cook down for about 5 minutes.  Stir in the morels, and lightly heat for 3 minutes.

Serve over grilled steaks.

Nutrition Facts:

Calories: 200; Total Fat: 16 g; Saturated Fat: 7 g; Cholesterol: 25 mg; Sodium: 20 mg; Carbohydrate: 9 g; Dietary fiber: 2 g; Protein: 5 g

The Forest Burger (Foodservice portion)

Sautéed crimini mushrooms, Gorgonzola and crispy shallots bring depths of decadent flavor to this Revolution Brewery burger.

Yields 24 servings

Serving Size: 1 10-oz burger


15 lbs. ground beef
Freshly ground black pepper
2 lbs. white button mushrooms
One 12-oz. bottle mild ale (such as Revolution’s Workingman Ale)
3 lbs. thinly sliced shallots
Seasoned batter, as needed for shallots
24 poppyseed hamburger buns
Vegetable oil
3 lbs. gorgonzola cheese


Season the beef with salt and pepper and form it into 10-oz. patties. Refrigerate.

Saute the mushrooms in a large pan with the ale until tender. Season with salt and pepper. Refrigerate until needed.

For each serving, to order: grill 1 burger to desired doneness. Reheat 2 oz. mushrooms in a small pan. Coat 2 oz. shallots in batter and deep-fry until golden and crisp. Brush 1 bun with oil and heat it on a flat-top until lightly crisped.

Layer the bottom of the bun with the mushrooms, then the burger, top with 2 oz. gorgonzola, then the shallots. Finish with the top of the bun and serve immediately.

Nutritional Facts

Calories: 1190; Total Fat: 70g; Saturated Fat: 31g; Cholesterol: 305mg; Sodium: 1530mg; Protein: 96g; Carbohydrates: 42g; Dietary Fiber: 3g

You might also like:

Mushroom Burger Wrap

Mushroom Burger Wrap

Mushroom Turkey Burger

Mushroom Turkey Burger

Mini Mushroom Burgers

Mini Mushroom Burgers

Sautéed Mushrooms on Mixed Salad Greens

Yield: 6


1 pound white button mushrooms
4 ounces shitake mushrooms
6 tablespoons olive oil, divided
1/4 cup cider or white wine vinegar
2 teaspoons Dijon-style mustard
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 cups (about 8 ounces) mixed salad greens including arugula, radicchio and endive


Trim and slice white button mushrooms. Remove and discard shitake stems; slice caps.
To prepare dressing: In a cup, combine 4 tablespoons of the oil, the vinegar, mustard, sugar, salt and pepper; set aside.

Just before serving: In a large skillet, over low heat, heat 1 tablespoon of the oil. Add half of the mushrooms; cook and stir until golden, about 5 minutes; remove to a bowl.

Repeat with remaining oil and mushrooms; return cooked mushrooms to skillet; heat until hot. Stir in reserved dressing. Spoon over salad greens. Garnish with Parmesan curls or shredded Parmesan cheese, if desired.

Chicken Toscana

Go Greek with this delicious and savory classic chicken dish. Mushrooms, artichokes, black olives and zucchinis enhance the flavor of this baked dish.

Yield: 4

Serving Size: 6 ounces of chicken with 1 cup of prepared vegetables


3 pounds bone-in chicken breasts and legs
1/2 cup flour Salt and pepper, as needed
3 tablespoons olive oil, as needed
1 sprig rosemary
2 small zucchinis, diced (about 1 cup)
4 ounces white button mushrooms, sliced
6 ounces drained cured artichoke hearts, sliced
6 ounces black olives, sliced
1 cup dry white wine
2 tablespoons unsalted butter


Preheat the oven to 325 degrees. Remove the skin from the chicken pieces if desired. Mix together the flour with salt and pepper to taste in a shallow bowl or plate. Dredge each chicken piece in the flour mixture. Heat the oil and rosemary sprig in an ovenproof sauté pan and brown each chicken piece on both sides. Put the chicken pieces in the pan and put it in the oven until the chicken is cooked through, 15 to 20 minutes. Juices should run clear when the chicken is pricked with a knife.

Remove the chicken to a plate and cover to keep warm. Add the zucchinis, mushrooms, artichokes, and olives to the pan over medium heat. Sauté for a minute, then add the wine to deglaze the pan, scraping up any bits in the pan. Simmer for 2 to 3 minutes, add the butter, and stir until it melts. Season the sauce to taste with salt and pepper.

Plate each chicken portion with some of the vegetables and drizzle sauce around and over.

Nutrition Facts

Calories: 450; Total Fat: 24g; Saturated Fat: 6g; Cholesterol: 85mg; Sodium: 560mg; Protein: 28g; Total Carbohydrate: 22g; Dietary Fiber: 2g