Garlicky Sauteed Mushrooms Recipes

Steps:

• In a large skillet, saute the mushrooms, garlic and bread crumbs in butter until mushrooms are tender.

Steps:

• Melt 3 tablespoons of the butter in a sauté pan over medium heat. Add the mushrooms in one layer and cook, without moving, until golden brown, about 5 minutes. Sprinkle with salt and pepper and toss. Continue to cook until the mushrooms are cooked through, about 5 more minutes. Add the thyme, garlic and lemon zest, then cook for 1 minute. Add the lemon juice and remaining tablespoon of butter and toss until the butter is melted. Sprinkle with the chopped parsley and serve.

Steps:

• Heat the butter in a skillet over medium heat. Add the mushrooms and garlic; cook and stir until the mushrooms are a light golden brown, about 10 minutes. Stir in the basil.
• Reduce heat to low, and pour the wine into the skillet. Simmer until most of the wine has evaporated. Serve immediately.

Steps:

• Trim stems off cleaned mushrooms and cut caps into bite-size pieces. Very small mushrooms can be left whole.
• Set a 10-to 12-inch frying pan over high heat.
• When hot, add olive oil, swirl to coat bottom, and add mushrooms.
• Sprinkle with salt and cook over high heat, stirring, until mushrooms stop giving off liquid and start to brown.
• Add garlic and cook, stirring, 2 to 3 minutes.
• Remove from heat; stir in parsley.
• Serve on a platter and season with sea salt.

Steps:

• Combine butter and garlic in saute pan. Heat until butter is melted and garlic starts to sizzle, about 30 seconds. Do not let garlic brown.
• Add mushrooms and saute 3 to 4 minutes, turning until lightly browned. Season to taste with salt and pepper, sprinkle with parsley and serve.