Superb Sauteed Mushrooms

Superb Sauteed Mushrooms

111
IrishMountainGirl 65

"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!!"

Ingredients 25 m {{adjustedServings}} servings 199 cals

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 199 kcal
  • 10%
  • Fat:
  • 19.2 g
  • 29%
  • Carbs:
  • 5.3g
  • 2%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 376 mg
  • 15%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. 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.
Tips & Tricks
Mouth-Watering Stuffed Mushrooms

See how easy it is to make sensational stuffed mushrooms.

Roasted Wild Mushrooms & Potatoes

See how to make autumn's perfect side dish.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 111

  1. 154 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Sarah Jo
9/26/2012

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.

Nancy1964
9/10/2012

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!

Sarah Stone
8/17/2012

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!