Superb Sauteed Mushrooms

This recipe is great....have been making mushrooms this way for years....the only changes I make are to use real wine (whatever you drink with your meal) and in place of teriyaki sauce I use Worchestershire sauce...and, I use garlic powder in place of garlic salt due to the amount of sodium that the teriyaki and garlic salt imparts.....of course, this helps if you are on a sodium restricted diet.

This recipe is absolutely delicious. The flavors blend marvelously. I did use baby portobellos, but I'm sure the recipe would work fine with button mushrooms, as well. The only thing I will change next time is to cut back some on the olive oil, maybe using half the recommended about. Otherwise, this is a winner!

These mushrooms were simply delectable and SO simple! The only change I made was to use baby port mushrooms instead of the button mushrooms (just a personal preference) but OMG these are amazing!!! I could eat them alone!

My husband and I have made this exactly as written and also used a mix of different kinds of mushrooms. So, so YUMMY! I also wish people would NOT rate a recipe they haven't even tried to make yet! So Annoying! To the “Pro” who simply wrote “Who in the world uses COOKING WINE?”... I guess you felt the need to write that just to be rude since your “review” didn’t mention actually trying the mushrooms at all.

What a superior sauteed mushroom recipe! I did use a Pinot Noir wine instead of cooking wine, and maybe a wee bit more than a tablespoon, also added in a couple extra cloves of garlic. The wine really enhances the flavor of the mushrooms. Simmer slowly over low heat to preserve the great flavor of the wine. The only change I'd make for the next time of making these is to double the batch! We had these over a nice grilled steak.

I can't deal with garlic(I know, that one in a million?) so instead just added a dash of garlic powder, used a good red table wine and finished the recipe as written. The perfectly cooked mushrooms were the topping for some lovely grilled ribeyes and we are looking forward to doing this again. Beyond delicious!

I AM A MUSHROOM MANAIC AND THESE 'SHROOMS ARE WONDERFUL. TO I_ FORTUNA-YOU WERE RUDE AND YOUR WRONG. PRETZELD

The only change I made was to use Worcestershire sauce instead of the teriyaki sauce and red wine vinegar instead of the cooking wine. I also made it in the pan I'd just cooked a few steaks in. Served with those, this was a gourmet meal for two for less than the price of a single dish at a restaurant! Will definitely make again!

I don't even like mushrooms and I can't stop eating these things.

This has become my go to mushroom recipe. I've made it even easier using Land O Lakes 1/2 butter 1/2 olive oil cubes with herbs and garlic. I used Kikkoman teriyaki sauce and Trader Joe's balsamic for the wine. So easy and so tasty. They're great added to rice with steamed shredded carrots as a meal. They act like meat.

These are the best ever! I froze them for about a month and reheated them in skillet wa-la!! Prefect My husband said I need to keep some in the freezer ready in case we have unexpected guest or just for him :)

I wish people would review the recipe as written. How do you know something isn't good unless you try it once! Anyway, this was really easy and tasty. This was not too salty. It was just perfect. I bought an 8 oz pack of mushrooms, so I had to cut the recipe in half. My only suggestion is a matter of my taste and that is to buy whole mushrooms and cut them real thin. Mmm...I love them cooked down. The cooking wine I had on hand was Holland's cooking sherry (about $3-4 a bottle). Definitely try this recipe AS WRITTEN!!!

Loved recipe as is, but when I added 2 medium sized onions it became fabulous!

I was surprised that this recipe did not have as much flavor as I anticipated. I served it with jasmine rice.

I am with Sarah Jo on this one. I used button because that is what I had and REAL red wine with Penzey Shallot Salt. Decreased both olive oil and butter by TBS an they were still delicious.. And like another reviewer, that was dinner and ate them all.

Made as directed the first time. Very good, but better without garlic salt, and way too much grease. Teriyaki sauce is salty enough. Cut butter down to about a teaspoon and splash of EVOO, Subbed garlic powder the second time and much better. Also tripled the red wine (used GOOD wine) the second time, when it sautes down with teriyaki sauce it compliments mushrooms.

These were good, but mine began to burn using the cooking times indicated. Rather than regular teriyaki sauce, I used a product called teriyaki baste and glaze which is a bit thicker, which may have contributed to my problem. I also thought these were a bit greasy and would cut back on the butter and olive oil next time. The flavor was good and I will try them again.

Yaa-humm! You can adjust the oil and butter to your particular diet, but to ask "why all the butter and oil?" (I_Fortuna) I have two words for you....Julia Childs! Fresh garlic (rather than garlic salt) and Baby Bella's make it awesome!

followed the recipe to the letter and it was the best

Very good. I modified for my diet. Used very little butter, a splash of soy sauce, red wine and added garlic salt to taste. With minimum cooking kept the mushroom firm.

Very good

I don't like mushrooms. I devoured these. Made as directed sans the salt - so good! Thanks so much for recipe!

My husband inhaled these. Put them over his cooked hamburger. Wish I would have doubled the recipe for the mushrooms because there were none left to put on the other leftover patty. Thanks

i luv them, try and remember to make them with all meat products

really yummy! I only needed 1 tbsp each of butter and olive oil, great addition to our bbq'd steak.

Yum, loved this! I used red wine vinegar in place of the wine. And garlic powder instead of salt since the Teriyaki sauce is so salty. Really good flavors in this, thanks!

I signed up to this site just to leave this comment. These are fabulous!! I do not like mushrooms (made them for hubby) and I kept picking them out of the pot to eat. Hubby said they were the best mushrooms he has ever had and he eats them all the time. My substitutions based on what I had on hand follow. Only wine I had on hand was red, sweet Roscato Rosso Dolce (the sweet red that Olive Garden used to have - yes laugh all you want but I do like it). Out of olive oil so used only 2 TBLs coconut oil. Don’t keep Teriyaki around so I looked up how to sub for it: added touch more of the red wine, couple drops honey, dash of ginger, and bit more garlic powder. Out of garlic cloves so used teaspoon minced jarred stuff from fridge. Try this recipe, you will not be sorry and you can absolutely tweak & substitute to your liking.

This was very good. I halved the amount of olive oil and butter, and microplaned in one very large clove of garlic. I left out the garlic salt, we use very little salt and I didn't think that it would add to the dish. Other than that I made as directed. Thanks MIG, great recipe.

Great recipe and very tasty! I'd have given this a 5 star, except I felt there was too much butter/oil at the end. Also, my DH was a sous chef and were he alive, he'd have been horrified if I had followed the directions exactly and used a cooking wine (I used a quality dry red). This would be perfect with a tad less butter/oil and if the ingredients called for a good red drinking wine though. Thanks for the recipe, I will be making this again!

Absolutely delicious! I opted for Cabernet Sauvignon over cooking wine and used 1 1/2 tbsp. Turned out wonderfully. Wish I'd made more!!

Simply wonderful as a side dish for your fabulous steak! As others have done, I substituted garlic powder for the garlic salt, baby bellas for the white mushrooms, and Worcestershire Sauce for the Teriyaki. I used the Pinot Noir (which we were drinking with the steaks) rather than the cooking wine. I used EVOO and Unsalted butter - but only 2T of each. Since I removed all of the salty ingredients I added some freshly grated black pepper and sea salt. SPECTACULAR! Hubs loved it, too. This I will make again and again!

Not a fan of teriyaki anything...so I left that out...did not have red wine, used a splash of white...otherwise, I ate it all myself over spinach ravioli, this will be a repeat in my kitche...

Yes I made this recipe and they are the best I have ever had (and I have had some good ones). I didn't have the teriyaki the first time so I substituted soy sauce. Good. Then the next time I made them I used teriyaki and would you believe that we liked them better with the soy sauce although you should cut down the amount of garlic salt. They really are superb!

I used baby bella mushrooms instead, but followed the recipe otherwise. This recipe is simply amazing. My husband is head over heals about them....second time we are having them this week!!!

I just made this recipe - it is awesome and so easy. This would be good with any dish from steak to hamburgers to fish. I used a very small amount of McCormick Steakhouse seasoning. Wow. Rosebud

I made this recipe tonight. Oh my gosh it was absolutely delicious. It was everything I wanted and more ??. I used half a tablespoon of butter and 1 tablespoon of EVOO and it was still wonderful. Thank you. This will be a recipe I will keep and use and pass on to my offspring.

A pleasant taste on its own, but I'd try it on a hard crust of white bread to balance the sweet taste and rubbery consistence

This is delicious--so rich and tasty, esp on steak. I used shiitake mushrooms , but otherwise followed the recipe to the letter. Delicious!!!!

home run.... didnt change a thing except a bit more garlic salt and pepper.... can see how it would be good with worsterchire sauce vs terryaki too.

This was tasty on top of steak. Used a splash of regular red wine.. and used garlic powder instead of garlic salt. Didn't add salt till the end because I like my mushrooms to brown more so then get soggy.. and salt releases the juices preventing that from happening. Would make variations of this again.

I made this added sautéed boneless skinless chicken thighs and fettuccine noodles. ..delicious!

I made this almost exactly as listed except I don't use wine and used portabella mushrooms. Also, my teriyaki sauce was very salty so I skipped the garlic salt and just added a second garlic clove. This was DIVINE! I ended up adding too much teriyaki sauce so I drained the liquid from the mushroom mixture and sauteed up some onions and a little broccoli in that liquid and then combined it all back together. And lo and behold, I had an amazing stir fry base. I mixed this with brown rice (that I made w/ frozen mixed vegetables) and this gave me a super hearty and fairly healthy meal. * The sodium content on my teriyaki sauce is pretty sad so I tried to add lots of veggies. Fantastic recipe, thanks so much!

OMG!!! What a wonderful, flavorful topping for just about any kind of meat, potatoes, rice, pasta, you name it! I use this recipe about three times a week now, my husband LOVES it on everything and he would never eat a mushroom before! Thank you for a great recipe!!

yummmmm! these are the best. I just ate them all by themselves as I had mushrooms I needed to use up! I added some grilled onions too though

These mushrooms were fabulous! We used worcestershire sauce instead of soy sauce and no wine. They tasted amazing! My dad couldn't stop eating them out of the pan! Honestly tasted like they should be in a high end restaurant!

Quite yummy! I used baby bella mushrooms and cut out the garlic salt because I thought the teriyaki had enough salt taste. I made a skinnytaste.com dijon pork chop recipe tonight and served these with the chops. Should've doubled the recipe and there's only two of us! Will definitely make these again. Very easy and flavorful.

Was looking for a basic sauteed mushroom recipe at the last minute (filet was already on the grill LOL) and this was the 1st one I came upon. No need to look elsewhere! This was delicious! And, like a few others I read, ate a lot of it myself due to non-mushroom-liking family members! Thanks for sharing! Definite add to my recipe box :)

I'm not a huge mushroom fan, but these were so good! We ate them aside ribeye steak and mashed potatoes. I had 3 servings of these in one night!

We tried this recipe yesterday and it is now my favorite vegetable!!! One of our guests has always refused mushrooms, but agreed to try this recipe and is now a lover of mushrooms fixed this way! Everyone at the table requested the recipe! I normally do not substitute the first time I try a recipe, but did not have red cooking wine and had to use burgundy wine instead. Otherwise, the recipe was followed to a "T".

Made these for dinner tonight to go with some rotisserie BBQ chicken and mashed potatoes and they were delish! The only thing I did different is substitute the teriyaki with Worcestershire sauce so it wouldn't clash with the BBQ. This may sound a little funny, but I've tried this dish at Claimjumpers and it is one of my faves so tonight we made it at home for less than 1/4 the cost.

Grat recipe! I doubled the black pepper and they tasted sweet & spicy

I personally don't like mushrooms, but I made this for my husband and father in law and they loved it. Forgot the garlic because I was rushing. Didn't use as much olive oil, aldo added onion and red bell pepper. I would upload a photo, but I can't on my phone! All in all, this was a good side. 5/5. :]

I didn't have ANY wine for cooking or drinking and I didn't have teriyaki sauce either, so I omitted those, put an extra tablespoon of butter, and dash of soy sauce lol-I hate when people don't follow the recipe just because, but I didn't have certain items but wanted everyone to know that this worked too. My husband thought these were great, I hate mushrooms but make them for him. I never made them before so this helped TREMENDOUSLY and is the highest rated mushroom recipe I've found. Thanks again??

We eat this as a side dish; I use baby bella mushrooms also but no butter or teriyaki sauce (too salty). The wine, garlic, oil, and pepper are flavorful enough and this combo lets you actually taste the mushrooms.

They are very tasty... My only thing is never use cooking wine, only use wine you would drink. Your mushrooms will be much better if you use drinkable wine.

This recipe is delicious....I also put fresh spinach

Awesome. And I really dont think the type of mushrooms matter. However...you dont need all the butter and olive oil it calls for.

I enjoyed to recipe flavors, and that it was quick to make. I added a few dashes of Worcestershire sauce to add a more meaty taste. It was perfect with our grilled London broil and baked potatoes. However, the mushrooms seemed too oily for my taste. Next time, I'd reduce the oil to 1 tablespoon or eliminate all together. There seemed to be plenty of liquid for cooking. I'll definately make this again and again.

I took quite a few liberties with this recipe, the main ones being that I used balsamic vinegar instead of red wine, and garlic powder and salt instead of garlic salt. Beyond that, I quartered the amount of mushrooms but made a third of the cooking substance. worked out well and we loved it.

I substituted soy sauce for the teriyaki sauce and white wine for red and thought these were wonderful -- will definitely make them again

These really are superb. Followed the recipe exactly and yumminess ensued!!!

AMAZING! I made to go with grilled sirloin. My guests were raving. Really delicious. I will never make a steak dinner w/out making these! I have celiac disease, so to make this gluten free, I had to find a gluten-free teriyaki sauce. (My Whole Foods had Annie Chun's gluten free teriyaki)

Awesome!!!!! I'm afraid I'll be making these from here on out. LOL.

I loved this recipe! I have made it twice and will not hesitate to make it again. My whole family is a huge fan of mushrooms so we all thought it was great. I don't use the wine or the teriyaki sauce and it still tastes delicious.

Personal preference, but I didn't like the sweetness given by the teriyaki. I will go back to just using wine.

I thought these were outstanding. I didn't feel like the teriyaki was suffocating at all! In fact, my husband (who hates teriyaki) never guessed that it was in there. We all really enjoyed these.

Yummy!

Hubby absolutely loved it.thanks a lot . This recipe's flawless.i did add 1tbsp more, teriyaki sauce to enhance more flavour.

Will definitely make again very good - used worcestershire in place of soy sauce.

Loved it but I made minor changes. Used no wine (due to I'm doing a 28 day challenge and can't have alcohol) and used tamari vs teriyaki to keep it gluten free. Added extra fresh garlic and no garlic salt and used vegan butter along with olive oil but just used about a tablespoon of olive oil vs the 3. I'm sure the way the recipe is listed is delicious too.

Followed as directed and it tasted like unseasoned mushrooms for some reason. Maybe I needed to double the sauce or something or that my taste buds are off lol

Good, but will reduce fat content next time.

Savory! Delicious;-)

I loved the taste of this recipe. I ran out of teriyaki sauce and subbed in some balsamic vinegar. The idea that this is suppose to serve 4 is ludicrous. I used it to smother baked chicken and it was a stretch to make it 2 servings.

Insanely good. I add approximately a tablespoon of flour to the mix to thicken the sauce, so none of it gets left behind in the pan! I've done this recipe twice now, and tonight I used white truffle oil, instead of olive oil. Thanks for this great recipe! It has become a new favorite and staple!

I will not make it again

They are great

delicious as is!

I decided to make this recipe because I had a pound of Bella Mushrooms that would soon expire. I found this recipe on Allrecipes and decided to give it a whirl. It was delicious. The only things I did differently was to use a sprinkle of garlic powder instead of garlic salt because that is what I had. I also used Worshtershire sauce instead of teriyaki because that is what I had. I used almost 4 cloves of garlic because I love garlic!! I used Holland House cooking Sherry for the wine and it really enhanced the flavor. This recipe tastes delicious alone or would be great on top of steaks or chicken. Definitely recommend it.

Follow the recipe, changing out red wine for the cooking wine and worcestershire for teriyake sauce. Thought they were bland and tasteless. Much prefer using lemon juice and white wine to season mushrooms. Will not waste good mushrooms or wine to make these again.

A pleasant way of eating mushrooms.

I wasn't a big fan of this recipe. It was ok.

Made as directed, served over pork tenderloin. Delicious! My husband doesn't care for mushrooms but he loved this, thanks.

I used Marsala wine....wonderful

I've got to give this 5* even though it turned out way too salty. After reading other reviews, I realized my teriyaki sauce was salty enough and didn't need the garlic salt. So, next time more garlic and no garlic salt. I will probably reduce the amounts of oil and butter since there was a lot left over in the pan.

Hands down the best! I omit the sherry and add onions. We eat this more than I should admit. Perfect with all cuts of beef, including burgers - even alone!

You might want to ignore this review because I did make changes. My usual reviews are based on the recipe as written. I want to know the author's flavor intent before I make any changes. However in this case, I just cannot use cooking wine. Cooking wine is inferior wine with salt added. In any recipe, please use only wine you would drink. I also do not buy garlic salt. To me it tastes of chemicals. I try to find good quality garlic powder instead. Add salt to the dish as needed. The other change I made was to brown the mushrooms & fresh garlic in the EVOO/butter and then add the liquids to simmer the shrooms until done. With those changes, this is an easy, delicious way to use mushrooms!

Used a red table wine rather than cooking wine. A wonderful blend of flavors. Rather than use these mushrooms to top a baked potato as suggested by the recipe submitter, we topped ‘Garlic Mashed Cauliflower’ from this site. This combination created a terrific side dish.

Truly SUPERB

I made steak with steakhouse sides (creamed spinach, these sautéed mushrooms, twice-baked potatoes) for New Years Eve. It was a heavy meal but Oh-So-Sinfully Delicious! I followed the recipe almost exactly (perhaps added more red wine and teriyaki) and give this 5 stars. You won’t be disappointed!

loved these shrooms, I'm a shroom lover, did not add garlic salt, the other ingrediant's had enough salt, love these mushrooms over steak, chicken, pork, and in a vegetable stew, can't get enough of these mushrooms! thank-you for this version.

Very good. I'll use less Teriyaki sauce next time, though, and probably cut the amount of butter and oil.

Brilliant recipe! Only tiny change I made was to use minced garlic instead of sliced. Wonderful with steak. Thanks for sharing "IrishMountainGirl"

I added onions and used balsamic vinegar. Good tasting.

Delicious! I could not stop eating them! I added a little extra teriyaki because I love the stuff and it was amazing. Even my boyfriend who doesn't care much for mushrooms loved it, try them, you wont be disappointed.

So good just the way the recipe is written.

These were SO delicious, will be making many times.. I changed nothing!

Used all ingredients listed but added thinly sliced onions first for two min then added the mushrooms. It was great. My husband loved it and I even liked it as well and I dont really like mushrooms. Will be making this again!

I thought these were good. There was another recipe I always used from the site, but I could not find it. I had a little over half of an 8oz package, so I had to cut the recipe way back. The flavor was good, just a little salty between the teriyake and garlic salt.