My son-in-law makes the best sauteed mushrooms; and now, so do I! Eat them hot out of the pan; they don't reheat well.

LANNI
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter with oil in a large skillet over medium heat. Stir in balsamic vinegar, garlic, oregano, and mushrooms. Saute for 20 to 30 minutes, or until tender.

    Advertisement

Nutrition Facts

94 calories; 7.9 g total fat; 15 mg cholesterol; 46 mg sodium. 5.3 g carbohydrates; 2.3 g protein; Full Nutrition

Reviews (290)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/09/2003
i HAVE to give this five stars...it's MY recipe! however reading all the reviews (thank you)' i felt compelled to write and say "yes thirty minutes IS too long!" my mom-in-law got confused on the cooking time! 15 minutes is plenty. you can also add a little dry wine (red or white)instead of balsamic vinegar and throw in a chopped shallot or two just for fun. thank you for all the wonderful reviews and ratings! good eating! -pat Read More
(245)

Most helpful critical review

Rating: 3 stars
07/13/2011
Since we eat sauteed mushrooms frequently both in restaurants and those I prepare at home maybe that explains why we didn't think these were anything special. I usually saute mine in butter Worcestershire sauce Lawry's seasoning salt and pepper--so I thought the balsamic vinegar and oregano used in this recipe would give them a different flavor twist. In the final analysis however hubby and I both agree that these were just....mushrooms. Read More
(160)
393 Ratings
  • 5 star values: 280
  • 4 star values: 77
  • 3 star values: 23
  • 2 star values: 12
  • 1 star values: 1
Rating: 5 stars
10/09/2003
i HAVE to give this five stars...it's MY recipe! however reading all the reviews (thank you)' i felt compelled to write and say "yes thirty minutes IS too long!" my mom-in-law got confused on the cooking time! 15 minutes is plenty. you can also add a little dry wine (red or white)instead of balsamic vinegar and throw in a chopped shallot or two just for fun. thank you for all the wonderful reviews and ratings! good eating! -pat Read More
(245)
Rating: 5 stars
10/09/2003
i HAVE to give this five stars...it's MY recipe! however reading all the reviews (thank you)' i felt compelled to write and say "yes thirty minutes IS too long!" my mom-in-law got confused on the cooking time! 15 minutes is plenty. you can also add a little dry wine (red or white)instead of balsamic vinegar and throw in a chopped shallot or two just for fun. thank you for all the wonderful reviews and ratings! good eating! -pat Read More
(245)
Rating: 3 stars
07/13/2011
Since we eat sauteed mushrooms frequently both in restaurants and those I prepare at home maybe that explains why we didn't think these were anything special. I usually saute mine in butter Worcestershire sauce Lawry's seasoning salt and pepper--so I thought the balsamic vinegar and oregano used in this recipe would give them a different flavor twist. In the final analysis however hubby and I both agree that these were just....mushrooms. Read More
(160)
Advertisement
Rating: 4 stars
05/18/2007
Me and my wife ate an entire batch!!! I did substitute the oregano for thyme and I cut down the cook time by about 10 minutes finally I deglazed the pan with red wine when the shrooms were done cooking. This is a very tasty recipe and goes great with steak Read More
(119)
Rating: 5 stars
10/17/2012
After so many years of great reviews I felt like commenting again on this recipe - since it is after all mine. I've spent a lot of time refining this recipe and thought I'd share my thoughts on the subject. These days I start with an 8 oz. package of mushrooms - 1 pound was another clerical error by my mother-in-law - it was always 8 ounces. I start with medium-high heat and just the butter and mushrooms. Once the 'shrooms start to give up their moisture I lower the temp to medium andI add crushed garlic and sea salt - two cloves usually. I try not to add the balsamic vinegar too soon so it doesn't get scorchy and lose its punch. This only takes around 10 mins or so. After I add the vinegar I kick the heat all the way to high for a couple of minutes. This quickly reduces the balsamic/butter mix without overcooking the shrooms and killing their flavor. The mushrooms shouldn't spend more than 10 -12 minutes on average. Glad everyone has enjoyed the recipe all these years! Read More
(50)
Rating: 5 stars
11/26/2007
UNREAL! The balsamic vinegar was the PERFECT touch. I just added a little salt. This is going to become a weekly dish for me. Just an update: this HAS become a weekly dish for me. I even made it for my boyfriend a couple of times. Definitely a winner in my book. Read More
(37)
Advertisement
Rating: 5 stars
01/25/2004
These are sooo good. I was definately apprehensive about the vinegar but curiousity got the best of me and they are awesome. I have made them twice the first time with balsamic and the second time I was out so I tried rice wine vinegar and believe me.. balsamic makes all the difference. Read More
(32)
Rating: 4 stars
02/11/2004
Awesome! I was looking for a different mushroom saute to go with my steak and i found it. I used regular mushrooms and garlic powder instead of crushed garlic. It turned out great! Read More
(26)
Rating: 4 stars
07/24/2003
These were well received by my crew. I'm not a big mushroom person so I skipped on this one but everyone ate this with smiles. Thanks Lanni. Read More
(20)
Rating: 5 stars
09/24/2003
I have been wanting a recipe and this is it!! I added some fresh parsley and some salt and pepper. They were yummy with my steak and grilled onions. Read More
(19)