Superb Sauteed Mushrooms

Superb Sauteed Mushrooms

IrishMountainGirl

"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!!"
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Ingredients

25 m servings 199 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 199 kcal
  • 10%
  • Fat:
  • 19.2 g
  • 29%
  • Carbs:
  • 5.3g
  • 2%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 376 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  • Ready In

  1. 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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 202
  1. 272 Ratings

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Most helpful positive review

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 mys...

Most helpful critical review

A pleasant taste on its own, but I'd try it on a hard crust of white bread to balance the sweet taste and rubbery consistence

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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 mys...

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 chan...

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 Wor...

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 amazin...

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 ...

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 mushr...

I AM A MUSHROOM MANAIC AND THESE 'SHROOMS ARE WONDERFUL. TO I_ FORTUNA-YOU WERE RUDE AND YOUR WRONG. PRETZELD

My husband and I have made this exactly as written and also used a mix of different kinds of mushrooms. So, so YUMMY! I also wish people would NOT rate a recipe they haven't even tried to make y...

I don't even like mushrooms and I can't stop eating these things.

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