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Flavorful mushrooms sauteed in butter, olive oil, and white wine make an easy side dish for grilled steak or beef.
After work, I am always looking for simple and quick recipes to make dinner easier. This recipe fits the bill.
These meaty sautéed mushrooms are made with mini Portabella Mushrooms. They are thick and flavorful and pick up all the flavors that you add when you are sautéing them.
A mixture of extra virgin olive oil and butter adds fat and flavor. If you are concerned with saturated fat, then skip the butter and just add olive oil.
White whine enriches the flavor and the alcohol books our of the dish.
Lastly, salt, and cayenne pepper. Yup, that's it.
Substitutions and Additions
Mushrooms: If you don't have portabella mushrooms, then white mushrooms will work fine. They are not as meaty or flavorful, but they will pick up the flavors just the same.
White Wine: Red wine is a perfect substitute.
Butter: If you are limiting saturated fat in your diet, then skip the butter and use all extra virgin olive oil.
Spices: Salt and pepper are the basics, but you can add parsley, oregano, or basil.
Other Flavors: Cut back on the salt and add Worchestershire sauce, Soy sauce, or Teriyaki sauce. Additionally, add a teaspoon of minced garlic to up the flavor.
How to Prepare Mushrooms
This recipe is ready in a flash. Wash mushrooms, cut the bottom of the stem and cut into large slices.
Heat olive oil and butter in a frying pan. Add mushrooms and saute for 5 to 10 minutes until they wilt and are tender.
Add white wine, salt, and cayenne pepper. Continue to sauté until the sauce starts to thicken. That's it. You are done. Enjoy.