Mushroom Saute Recipe -
Mushroom Saute Recipe
  • READY IN 15 mins

Mushroom Saute

Recipe by  

"Fresh mushrooms with savory herbs make this a perfect side dish for grilled meat, chicken or fish."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    5 mins
  • COOK

    10 mins

    15 mins


  1. In a large skillet over medium heat melt butter. Stir in mushrooms, onion, tarragon, nutmeg, salt and pepper. Saute until mushrooms are tender, stirring occasionally, about 10 minutes. Stir in parsley and serve.
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Reviews More Reviews

Most Helpful Positive Review
Sep 12, 2006

These mushrooms were very nice, although they were much better after I added a few splashes of lemon juice while they were cooking. Easy and tasty. Thanks!

Most Helpful Critical Review
May 17, 2010

I'm game to try anything once and the unusual seasoning in this mushroom recipe caught my eye. It was interesting to try but Hubs and I didn't enjoy this at all. The combination of tarragon and nutmeg tasted off, weird, and even more weird on mushrooms. Simple salt and pepper would have been better.


101 Ratings

Feb 11, 2004

I was skeptical about this so I cut the receipe down to two servings to test it out on Ron and I. That was a mistake - Ron was begging for more and I had to part with some of mine!!!! This is a keeper and real easy to make.

Aug 05, 2003

It's the truth, these are fantastic! Add some garlic to the butter to give it a little kick. I will make these all the time!

Apr 13, 2006

I decreased the ingredients by half (decreasing the nutmeg just a bit more). I didn't have tarragon so I used a bit of fennel seeds & a bit of marjaram instead. (My cook's thesaurus says that both marjaram & fennel seeds are good subs for tarragon.) Thsese were very tasty & oddly enough, tasted quite a bit like the brandied mushrooms I have made before. I will make them again many times!

Dec 02, 2004

We couldn't get enough of these tasty little mushrooms. I made them for Thanksgiving as a side dish for Turkey and they were delicious. I used whole mushrooms instead of slicing, which helped save time in the kitchen. They had such a savory flavor. We also serve them with pierogies. This receipe is a keeper!

Nov 15, 2003

Awesome!!Tarrogon/Nutmeg combo great...I am going to use it with asparagus!! Thank You

Aug 11, 2003

Delicious! The addition of nutmeg gives the mushrooms a sophisticated taste. Do not leave it out! Loved this and will make many, many more times. Served with the filet mignon with a balsamic glaze recipe from this site.


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  • Calories
  • 182 kcal
  • 9%
  • Carbohydrates
  • 8.4 g
  • 3%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 16.2 g
  • 25%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 263 mg
  • 11%

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

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