Pat's Mushroom Saute Recipe - Allrecipes.com
Pat's Mushroom Saute Recipe
  • READY IN 35 mins

Pat's Mushroom Saute

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    5 mins
  • COOK

    30 mins
  • READY IN

    35 mins

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 More Reviews

Most Helpful Positive Review
Oct 08, 2003

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

 
Most Helpful Critical Review
Jul 13, 2011

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.

 
May 18, 2007

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

 
Nov 26, 2007

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.

 
Oct 16, 2012

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!

 
Jan 25, 2004

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.

 
Feb 11, 2004

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!

 
Jul 24, 2003

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.

 

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Nutrition

  • Calories
  • 94 kcal
  • 5%
  • Carbohydrates
  • 5.3 g
  • 2%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 7.9 g
  • 12%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 2.3 g
  • 5%
  • Sodium
  • 46 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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