Sauteed Mushrooms Recipe

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.

Ingredients

• 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

4

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!

Credit

This recipe was provided by Deryn Pilliod from Glenview.

Cuisines, Courses and Ingredients

• American, Mushroom, Side Dish

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