|Peter Jordan's Wild Mushroom Bible|
|by Peter Jordan|
Anyone looking to explore the culinary variety made possible by savory mushrooms will want this stunning book with more than 600 color photographs.
1 - 10 of 101 for sauteed mushrooms
This is a one-pan recipe. I add all my ingredients and voila! Butter first, mushrooms, then spices. - mushroom freak!
In a skillet, add sliced mushrooms, 1/4 cup ... spatula. Cook for another 7 minutes, brushing continuously. Serve with salad. Top with sautéed mushrooms.
Blend together all ... for 20-30 minutes. Saute chopped garlic in ... golden. Add sliced mushrooms. Let cook ... on top of sauteed mushrooms. Serve hot with lemon wedge.
In skillet, cook garlic in butter. Add mushrooms and vermouth. Cover; cook 8-10 minutes or until tender, stirring occasionally.
Saute onions in 2 ... 20 minutes. Saute mushrooms in remaining butter, ... into serving dish, arrange mushrooms on top and sprinkle with Parmesan cheese.
Rinse mushrooms thoroughly. Combine all ... high until boils. Lower heat to simmer. Cook until mushrooms are tender. Remember to keep mushrooms covered.
Combine all ingredients in a skillet; cover and allow to cook on low heat until mushrooms are brown and very tender.
Melt butter in ... medium heat. Add mushrooms and season-all. Saute for 5 minutes. Add cooking sherry and cook until mushrooms are done. Do not overcook.
Combine flour, salt ... teaspoon butter and saute mushrooms until lightly browned. ... g carbohydrate; 302 mg calcium; 351 mg sodium; 81 mg cholesterol.
Cut garlic into ... 2 days. Wash mushrooms and slice. Saute in garlic oil ... Heat until beans/peas are heated through. Shake on a bit of salt and pepper.
top of page