READY IN 15 mins

Mushroom Saute

Read Reviews (74)

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

Directions

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.

Kitchen-Friendly View

PREP 5 mins
COOK 10 mins
READY IN 15 mins

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!

—BLUEGIRL5

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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.

—naples34102

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95 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.

—Aspiring Chef Rita

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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!

—TRUCKERDOO

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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!

—IMVINTAGE

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Nov 15, 2003

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

—Dawn

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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!

—ProudMilitaryWife

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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.

—JDVMD

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Nutrition

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.

Nutritional Information

Mushroom Saute

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 182
Calories from Fat: 146

% Daily Value *
Total Fat 16.2g 25 %
** Saturated Fat 9.9g 49 %
Cholesterol 41mg 14 %
Sodium 263mg 11 %
Potassium 621mg 17 %
Total Carbohydrates 8.4g 3 %
Dietary Fiber 2.2g 9 %
Protein 3.7g 7 %
** Sugars 2.6g
Vitamin A 16 %
** Vitamin C 16 %
Calcium 4 %
Iron 25 %
** Thiamin < 1 %
Niacin 57 %
** Vitamin B6 9 %
** Magnesium 7 %
** Folate 18 %

* 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.