Sauteed Mushrooms Recipe

Submitted By: Deryn from Glenview.

Sauteed Mushrooms Notes

This mushroom side dish is great with grilled chicken or beef. I've adapted it from "Joe's Book of Mushroom Cookery" by Jack Czarnecki. I've been making it at least 10 years and it's a personal favorite. I usually don't measure, so quantities are a guess.

  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 1 pound assorted mushrooms, sliced (button, crimini, portobello, oyster)
  • 2 tablespoons soy sauce
  • to taste, freshly ground black pepper
  • 1/4 cup dry sherry
  • 1/2 tablespoon dried summer savory
Serves / Yields


Preparation Instructions

Heat oil in saute pan. Saute onion until translucent.

Add assorted mushrooms. Cook until a bit of juice has been released.

Add soy sauce and fresh ground pepper. Continue to cook about 3 minutes.

Add sherry. Cook until most of the moisture from the mushrooms has been released.

Add summer savory and salt and pepper to taste. Cook for another minute or 2. Serve immediately.

Helpful Hints

Minced garlic can be thrown in with the mushrooms. Don't put the garlic in before this, as it may become bitter.

Again, my quantities are a guess. It is good to just experiment. Enjoy!

When cooking for vegans, be sure to use vegan soy sauce and sherry. Some brands are processed with animal products.

Quick Shopping List

Summer Savory Leaves, Dehydrated
Broken Leaf, in a glass jar
1/2 cup shaker jar, net wt. 1 oz.

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