Best Pan Roasted Marinated Mushrooms Recipes

EASY SAUTéED MUSHROOMS

Easy Sautéed Mushrooms image

Easy Sautéed Mushrooms are crispy on the outside and tender on the inside. No slime, no mush, just mushroom goodness. You'll be amazed at how quick and easy this comes together!

Provided by Rachel Farnsworth

Time 12m

Number Of Ingredients 2

Ingredients

2 tablespoons olive oil
1 pound whole mushrooms (cremini or white)

Steps:

Heat olive oil in skillet to medium-high heat. The oil should be sizzling hot.
Clean the mushrooms and trim if needed. Put in the hot pan cap side down and don't touch them.
After 2-3 minutes flip the mushrooms over and cook for another 2-3 minutes. Season with salt and pepper to taste.

PAN-ROASTED MUSHROOMS

Pan-Roasted Mushrooms image

Pan-roasted mushrooms are first cooked until golden and crispy, then seasoned with butter, shallots, chives, thyme, and garlic. This method results in mushrooms that absorb loads of rich flavors and aren't soggy.

Provided by Jeff Crump and Bettina Schormann

Categories Sides

Time 35m

Number Of Ingredients 9

Ingredients

3 tablespoons extra-virgin olive oil
8 cups sliced wild mushrooms (such as chanterelle, shiitake, oyster, trumpet, or morel, preferably just a single variety and not a mix)
2 tablespoons water
3 to 4 tablespoons unsalted butter (cut into small chunks)
2 tablespoons minced shallots
1 tablespoon chopped thyme leaves
1 tablespoon chopped chives
1 garlic cloves (minced)
Salt and freshly cracked black pepper

Steps:

To make the pan-roasted mushrooms, heat your largest skillet, preferably cast-iron, over medium-high heat. Add the oil and wait for 30 seconds. Add the mushrooms and water and cook, without stirring or, okay, stirring just once or twice, until the mushrooms are crisp at the edges and golden, about 8 minutes or maybe even 12 minutes, depending on the type of mushroom.
Remove the skillet from the heat, stir in the butter, shallots, thyme, chives, and garlic, and toss just until the butter melts. Season to taste with salt and pepper.

Nutrition Facts : ServingSize 1 portion, Calories 217 kcal, Carbohydrate 8 g, Protein 6 g, Fat 20 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 23 mg, Sodium 12 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 12 g

PAN-ROASTED MARINATED MUSHROOMS

Pan-Roasted Marinated Mushrooms image

A quick and easy appetizer that's the perfect compliment to rich cheese and buttery crackers, this make-ahead dish starts with sliced mixed mushrooms.

Provided by Lauryn Tyrell

Categories Appetizers

Time 1h20m

Number Of Ingredients 9

Ingredients

3 tablespoons extra-virgin olive oil, plus more for serving
1 pound sliced mixed mushrooms
Kosher salt and freshly ground pepper
1 tablespoon unsalted butter
3 garlic cloves, smashed
2 teaspoons herbes de Provence
1 tablespoon sherry vinegar
1 tablespoon soy sauce
2 teaspoons chopped fresh oregano

Steps:

In a large skillet, heat oil over medium-high. Add mushrooms and cook, undisturbed, until bottoms are golden brown, 3 minutes. Season with kosher salt and freshly ground pepper. Cook, stirring, until mushrooms are golden all over, about 5 minutes more (if browning too quickly, reduce heat).
Add butter, garlic, herbes de Provence, sherry vinegar, and soy sauce; cook 30 seconds. Transfer to a bowl and stir in oregano; drizzle with more oil. Let stand at least 1 hour, or refrigerate, covered, up to 2 days. Serve at room temperature.