"These mushrooms are the quintessential topping for all types of steak. Also excellent over baked potatoes. I have people calling me and asking me for the recipe even years after I have made them for them. They are that good!!" — IrishMountainGirl
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button mushrooms, sliced
garlic, thinly sliced
red cooking wine
teriyaki sauce, or more to taste
garlic salt, or to taste
freshly ground black pepper to taste
I used sliced baby bella mushrooms and insteaf of using garlic salt, I used Penzey's Shallot Salt. These mushrooms were to die for. I know it's bad to say so but........I ate the whole thing myself. I couldn't help it. And I might just do it again tomorrow.
I wasn't a big fan of this recipe. It was ok.
This recipe is absolutely delicious. The flavors blend marvelously. I did use baby portobellos, but I'm sure the recipe would work fine with button mushrooms, as well. The only thing I will change next time is to cut back some on the olive oil, maybe using half the recommended about. Otherwise, this is a winner!
These mushrooms were simply delectable and SO simple! The only change I made was to use baby port mushrooms instead of the button mushrooms (just a personal preference) but OMG these are amazing!!! I could eat them alone!
What a superior sauteed mushroom recipe! I did use a Pinot Noir wine instead of cooking wine, and maybe a wee bit more than a tablespoon, also added in a couple extra cloves of garlic. The wine really enhances the flavor of the mushrooms. Simmer slowly over low heat to preserve the great flavor of the wine. The only change I'd make for the next time of making these is to double the batch! We had these over a nice grilled steak.
I can't deal with garlic(I know, that one in a million?) so instead just added a dash of garlic powder, used a good red table wine and finished the recipe as written. The perfectly cooked mushrooms were the topping for some lovely grilled ribeyes and we are looking forward to doing this again. Beyond delicious!
This recipe is great....have been making mushrooms this way for years....the only changes I make are to use real wine (whatever you drink with your meal) and in place of teriyaki sauce I use Worchestershire sauce...and, I use garlic powder in place of garlic salt due to the amount of sodium that the teriyaki and garlic salt imparts.....of course, this helps if you are on a sodium restricted diet.
My wife and me loved this mushroom recipe, which we used to garnish our NY Strip steaks. The red cooking wine provides an interesting, exotic flavor, which meshes well with the other ingredients. It's nearly perfect and I plan to use this recipe as my default sauteed mushrooms recipe, unless I get the itch to try another recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Superb Sauteed Mushrooms
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 172
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