Sauteed Crimini Mushrooms Recipes

Steps:

• Brush the caps of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.
• Heat the olive oil in a large (11 - inch) Dutch oven or saucepan. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often. Stir in the garlic and cook for 2 more minutes. Toss in the parsley, sprinkle with salt, and serve warm.

Steps:

• Heat a large skillet over medium high heat. Add extra-virgin olive oil and butter.
• Add mushrooms and season with salt, pepper and thyme then cook 15 minutes until evenly browned and tender.
• Add wine and deglaze the pan. Add parsley and transfer mushrooms to a serving dish.

Steps:

• 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.

Steps:

• Halve portabellas& cut both portabellas and creminis in 1/4" slices.
• Chop shallots and cook half in half of the butter over moderate heat, stirring 1 min.
• Add portabellas and salt& pepper to taste and cook, stirring occasionally, until liquid mushrooms give off is evaporated, about 15 mins.
• Transfer to a bowl and keep warm, covered.
• Cook remaining shallots in remaining butter and add cremini, salt and pepper until mushrooms give off is evaporated, about 10 mins.
• Mix both mushrooms together and keep warm.
• Diagonally cut scallions into thin slices.
• In a bowl whisk together vinegar, soy sauce, and sugar.
• Heat mushrooms over moderately high heat and add vinegar mixture.
• Boil mixture 3 mins, or until liquid is reduced slightly, and stir in scallions.