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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button mushrooms, sliced
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!
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.
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
UNREAL! The balsamic vinegar was the PERFECT touch. I just added a little salt. This is going to become a weekly dish for me.
Just an update: this HAS become a weekly dish for me. I even made it for my boyfriend a couple of times. Definitely a winner in my book.
After so many years of great reviews, I felt like commenting again on this recipe - since it is, after all mine. I've spent a lot of time refining this recipe, and thought I'd share my thoughts on the subject. These days, I start with an 8 oz. package of mushrooms - 1 pound was another clerical error by my mother-in-law - it was always 8 ounces. I start with medium-high heat, and just the butter and mushrooms. Once the 'shrooms start to give up their moisture, I lower the temp to medium andI add crushed garlic and sea salt - two cloves usually. I try not to add the balsamic vinegar too soon, so it doesn't get scorchy and lose its punch. This only takes around 10 mins or so. After I add the vinegar, I kick the heat all the way to high for a couple of minutes. This quickly reduces the balsamic/butter mix without overcooking the shrooms and killing their flavor. The mushrooms shouldn't spend more than 10 -12 minutes on average. Glad everyone has enjoyed the recipe all these years!
These are sooo good. I was definately apprehensive about the vinegar, but curiousity got the best of me and they are awesome. I have made them twice, the first time with balsamic, and the second time I was out so I tried rice wine vinegar, and believe me.. balsamic makes all the difference.
Awesome! I was looking for a different mushroom saute to go with my steak and i found it. I used regular mushrooms and garlic powder instead of crushed garlic. It turned out great!
These were well received by my crew. I'm not a big mushroom person, so I skipped on this one, but everyone ate this with smiles. Thanks Lanni.
* Percent Daily Values are based on a 2,000 calorie diet.
Pat's Mushroom Saute
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 71
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