Does anyone have a recipe for mushrooms that involves garlic?

Question

I also have some cooking wine, can that be used as well?

Answer 1

Yea man.. but it's like... floating away.. in my house man... now it's chasing me!!!

Answer 2

It would help if I knew what sort of mushrooms you were using. This will work on most of them- Button, Portobello, Cremini, etc.

Melt a couple of talbespoons of butter, (can use a mix of butter and oilive oil or just olive oil) in a skillet or sautee pan over medium heat. Add minced garlic to butter sautee untill tender and then add sliced mushroom. Sautee untill the mushrooms become soft. Add a little salt and pepper. Serve the mushroom over steak, pasta, or as a side dish or even on their own. If you want a sauce, deglaze the pan with a about 1- 1 1/2 cups white wine (can use red it doesn't really matter just don't use a sweet wine). Simmer the wine untill it is reduced but 1/3 or so and drizzle over the top of the mushrooms.

Deglaze is basically cooking the wine in the pan you cooked the mushrooms in and scraping all the little bits off the bottom of the pan. This is a very easy way to make a sauce. Most if not all the alcohol will cook out.

Answer 3

Clean the mushrooms - make sure they're dry (don't wash them), slice mushrooms.

Oil - combination of Omega 3 oil & some olive oil -heat in a large frying pan- not too hot.
chop about 5+ or more cloves of garlice - small pieces, into the oil and stir constantly, only about 1 or 2 minutes,
add mushrooms, stir constantly,
do not add so many mushrooms that they are piled high.
It only takes about 3-4 minutes with constant stirring.

They need to fry not boil - otherwise mushrooms easily turn "rubbery".

Add a little parsley. Turn off heat and then salt & pepper, otherwise the salt - will draw out the moisture of the mushrooms and that makes them boil not fry.

Save the wine - when you serve - splash a little on top.
Serve - great !

When am I invited?

GOD bless us, always.

Answer 4

Sure...heat a saute pan over medium heat, add a little butter and a little olive oil, press garlic into butter oil & stir around the pan a bit (the butter mix can sizzle but should not brown, the garlic should sizzle but not brown). After a minute or two to let the garlic flavor the butter add mushrooms, they should be sizzling, stir to coat with butter. Saute stirring occasionally add wine as pan drys out, only a little at a time, when mushrooms are tender put in a pinch of tarragon (optional) saute for 1 minute more and serve.

Answer 5

Saute button mushrooms and 1tbsp. garlic in butter. Wait until garlic is slightly toasted. Deglaze the pan with cooking wine. Add salt and pepper to taste.

Answer 6

Hello,

Wash and cut mushroom tops in half and leave stems as they are.
Dice garlic. Place mushrooms into a baking pan (like a cake pan or glass corning wear baking dish) and add garlic and cooking wine. Place in refrigerator overnight to marinate the mushrooms.

The next day take crackers or cornmeal and crush with rolling pin. Place in bowl. Break 2 eggs and whip in separate bowl. Take mushrooms out of refrigerator. Heat 2-3 cups of vegetable oil or shortening in deep non-tippable pot with a medium heat or flame. Wand watch & stir constantly until it begins to bubble (not boil). Never walk away from oil or other flammables on a stove.
Right next to the stove take the mushrooms one at a time and roll in the egg. Then dip one at a time in the crackers or cornmeal.
Drop carefully into the oil. Test one and see if the oil is hot enough. Be careful not to spatter the oil on yourself or you'll get burned. If oil begins to smoke, it's too hot--lower the heat.
Fry the mushrooms several minutes until the outside coating turns golden brown. Remove with slotted spoon and place on cookie sheet covered with paper towels to drain grease off.

Serve with ranch dip. Yum! Bet you'll eat them before you're done frying them!

Answer 7

Yes, saute with olive oil low heat,when the mushrooms are almost done add the fresh garlic. now turn the heat up butter salt white pepper white wine enjoy

Answer 8

cook in a Wok with olive oil. sautee the garlic green peppers red peppers onion tomatoe at the end add some wine super

Answer 9

'cooking wine' labelled as such, is never really a good idea.
Even for cooking, a decent wine should be used.
Sauteed mushrooms and garlic or pureed mushroom soup. go to recipe.com or something like that.
good luck.

Answer 10

throw it all in a skillet together, adding garlic after the wine-- if it burns it gets bitter... they will be YUMMY- add some seasoned salt if you have it

let the wine mixture reduce down to half (by simmering until there is 1/2 as much as there was when you started) and serve over steaks or chicken

susan

Answer 11

Why don't you sautee the mushrooms. Butter, a bit of EVOO, white wine, chopped garlic and mushrooms. You can it put it on a baked potato! YUM!