Sauteed Mushrooms

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.

Yield: 4

Featured Ingredients

This variety of savory has a more delicate and sweeter flavor than Winter Savory, which tends to be rather bitter. The flavor is... Size Options
$4.99 Glass jar, 1/2 cup (wt. 1.0 oz)

Sauteed Mushrooms Recipe

  • 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
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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.

Yield: 4
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.


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