Best Sauteed Mushrooms Recipe 2021
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.
Well – I don’t know about you but here at the “Mays mansion”:> – you just don’t serve steaks without sauteed mushrooms. It’s kind of law… they’re a “must go-together” like mashed potatoes & gravy, corned beef & cabbage or cake & ice cream.
We eat steaks more often in the summer because the barbecue is available, and sometimes we spend big bucks on high-end cuts and sometimes we get the cheap ones. But no matter what kind of steaks or how or when you cook them – they’re ALWAYS so much better with sauteed mushrooms.
Before I discovered this delicious mushroom tip, I would clean & slice the mushrooms and then sauté them in a little olive oil and butter.
They were delicious and I didn’t think it would be possible to improve the flavor. Then I read a tip out of an old gourmet cookbook that changed my life (well… in terms of mushrooms, anyway:>).
What you do is prepare the mushrooms the same way, but add a splash of good-quality vermouth while they’re sauteing. The difference in flavor will blow you away. When I say a “splash” of vermouth – I mean about one-half cup for about a pound of mushrooms.
So – first, sauté the mushrooms for 3-4 minutes with just the butter and olive oil. Then add the vermouth and continue sautéing until they’re soft – about 8-10 more minutes. Then lift out with a slotted spoon and serve on top of your steak.
Lord have mercy, this is just plain FABULOUS! And it’s such an easy thing to do! Just add that magical vermouth during the last 2/3rds of the sauté process. Boy, oh boy. The difference!
A couple of tips for you… #1:
Although vermouth is a wine, it’s categorized as a liquor because of its alcohol content. Therefore you have to purchase it where liquor is sold. (In Idaho liquor is not sold in grocery stores so I have to make a special trip to the liquor store. But it’s well worth it!).
I’ve tried the two top brands of vermouth – “Martini” and “Noilly Pratt”. Both are delicious but my personal preference is Noilly Pratt. And by the way, we’re talking about extra-dry white vermouth here (it also comes in red but that’s another article).
Extra-dry is the most common; it’s what’s used to make gin & vodka martinis, manhattans, etc.
Here’s a neat way to quickly wash mushrooms with absolutely NO MESS and you don’t have to bother with a brush. Put the whole mushrooms in a plastic shopping bag; add cold water to cover, and then sprinkle in about a tablespoon of salt.
Then just squish the bag around for about a minute, and the salt acts as tiny scrub brushes. (Sort of fun, too!). Then pour it all into a colander and rinse thoroughly to get rid of all the salt.
VOILA! Clean as a whistle! Pat dry with a paper towel and they’re ready to slice.
You are going to LOVE this vermouth tip. Give it a try! Now that I know this I never cook mushrooms (for any recipe) without adding vermouth. Come visit my other articles for more great cooking tips.
The Perfect Fall Dinner: Creamy Rigatoni Florentine With Sauteed Mushrooms and Toasted Walnuts
Creamy Rigatoni Florentine with Sautéed Mushrooms and Toasted Walnuts is a rich and satisfying pasta dish that incorporates the warm, earthy flavors of fall. Served as a vegetarian meal, or as a side dish, this recipe is savory, healthy, and delicious.
The recipe calls for button mushrooms – easily available in most grocery stores – and mascarpone cheese – an Italian cream cheese available in the dairy section – but you can also use wild mushrooms and regular cream cheese.
- 1 pound of rigatoni or similar pasta
- A large package (12 oz.) of fresh mushrooms, cleaned and sliced
- 1 large bag (10-12 oz.) of fresh baby spinach, washed well and stems removed
- 1 cup walnut pieces
- 3 tablespoons butter
- 1 small container (8 oz.) mascarpone cheese
- 1/2 cup freshly grated Parmesan cheese
- salt and fresh ground black pepper
- 1/4 teaspoon freshly ground nutmeg or 1/2 teaspoon dried nutmeg.
- Put a large pot of water on to boil. (4 quarts or liters for a pound of pasta)
- While the water is heating, carefully clean the mushrooms with a brush or damp towel, cut off the tough end of the stems, and slice them. Avoid running the mushrooms underwater as this makes them tough and chewy. Look for fresh, pre-sliced mushrooms to save time. Melt the butter in a large saucepan and sauté the mushrooms on medium-low. Once they start to exude moisture, season lightly with salt and pepper. Continue cooking until the mushrooms are a rich golden brown and some of the liquid has been cooked down.
- Add the spinach and stir together until the spinach is just wilted.
- Add the mascarpone cheese and 1/2 of the Parmesan cheese and blend well. Heat through. The mascarpone cheese will start to melt and thin out a bit as it warms up. Season with fresh nutmeg, salt, and fresh-ground black pepper and turn the heat to low to keep warm.
- When the water is at a rolling boil, add 1 heaping tablespoon of salt and drop in the pasta. Stir gently to keep the pasta from sticking. Cook according to the package directions until al dente (firm to the bite).
- While the pasta is cooking, gently toast the walnuts in a small, dry saucepan on medium-low heat. Set aside.
- When the pasta is done, carefully reserve a 1/2 cup of the starchy pasta water and set aside. Drain the pasta and add it back into the hot pot, off the heat.
- Add the mushroom and spinach sauce and toss everything together to combine. Add a splash of the reserved pasta water to smooth out the sauce to a silky consistency.
- Plate the pasta and garnish with the toasted walnuts and the remainder of the Parmesan cheese. Serve immediately.
Best Sauteed Mushrooms Recipe 2021