Pat's Mushroom Saute

Pat's Mushroom Saute

270 Reviews 13 Pics
  • Prep

    5 m
  • Cook

    30 m
  • Ready In

    35 m
LANNI
Recipe by  LANNI

“My son-in-law makes the best sauteed mushrooms; and now, so do I! Eat them hot out of the pan; they don't reheat well.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Melt butter with oil in a large skillet over medium heat. Stir in balsamic vinegar, garlic, oregano, and mushrooms. Saute for 20 to 30 minutes, or until tender.

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Reviews (270)

Rate This Recipe
PIETRO
208

PIETRO

i HAVE to give this five stars...it's MY recipe! however, reading all the reviews (thank you)' i felt compelled to write and say "yes, thirty minutes IS too long!" my mom-in-law got confused on the cooking time! 15 minutes is plenty. you can also add a little dry wine (red or white)instead of balsamic vinegar, and throw in a chopped shallot or two just for fun. thank you for all the wonderful reviews and ratings! good eating! -pat

naples34102
143

naples34102

Since we eat sauteed mushrooms frequently, both in restaurants and those I prepare at home, maybe that explains why we didn't think these were anything special. I usually saute mine in butter, Worcestershire sauce, Lawry's seasoning salt and pepper--so I thought the balsamic vinegar and oregano used in this recipe would give them a different flavor twist. In the final analysis, however, hubby and I both agree that these were just....mushrooms.

Grifo
111

Grifo

Me and my wife ate an entire batch!!! I did substitute the oregano for thyme and I cut down the cook time by about 10 minutes finally I deglazed the pan with red wine when the shrooms were done cooking. This is a very tasty recipe and goes great with steak

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 94 cal
  • 5%
  • Fat
  • 7.9 g
  • 12%
  • Carbs
  • 5.3 g
  • 2%
  • Protein
  • 2.3 g
  • 5%
  • Cholesterol
  • 15 mg
  • 5%
  • Sodium
  • 46 mg
  • 2%

Based on a 2,000 calorie diet

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