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.
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 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 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
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.
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
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!
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.
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.
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!
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.
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.
This recipe didn't come out tasting like much. It almost seemed like 1/2 an hour was too long to be cooking the mushrooms, causing them to lose the taste of the sauce.
I used to make a similar dish years ago. I tried to remember the ingredients but just couldn't get it to taste right. I was so happy when I found this recipe! They were great! I made them exactly the way the recipe called for this time, but I can't wait to play with different herbs such as tarragon or basil. Thanks to Pat for sharing this recipe with his mother-in-law,Lanni.
Yum! The caramelized balsamic brings a little sweetness to the mushrooms. Next time I will reduce the butter to 1 tablespoon and only cooked for 15 minutes. Seemed like too much. Great served over a burger with swiss cheese!
YUM!! We absolutely loved this mushroom side dish. Didn't change a thing! They were flavorful, beautiful, and oh so easy! The balsamic really adds that perfect touch. I slow sauteed my thick-cut mushrooms (it took about 20 min.) and they really soaked up that rich, buttery glaze but still had a little firmness -- just how we like them! The key is to saute until they reach your desired tenderness, no matter how long. Thank you for sharing this great recipe! It's a keeper! :)
I used baby portabello mushrooms and this recipe was out of this world. This will become a staple recipe in my home!
We LOVE these! I use 2 tbsp butter and 2 tbsp olive oil, and about 1/4 cup balsamic vinegar, then I sprinkle about 1/2 tbsp of Italian seasoning (best from Penzey's). The photo shows onions, which would be good by themselves in the same spices on fajitas, but not with the mushrooms, IMHO. Happy cooking! TRY THESE!!
Simple and delicious. Subbed Mr. Yoshida’s Original Marinade & Cooking Sauce for balsamic vinegar. Topped with mozzarella cheese.
A new fav! This was delish! I only had 1/2 lb of portobella mushrooms on hand so I added chopped onion. Will be making this regularly.
Good mushroom recipe! I only sliced enough mushrooms for a single serving but I didn't change the amounts of the other ingredients (I actually added more balsamic - not on purpose, I thought it said 1 tbsp!) and it was really tasty. I thought it burned really quickly but it was just a really nice caramelization from the balsamic. Mine didn't even need 10 minutes cooking time. Thanks for the recipe!
This was really good! I used an egg slicer to slice the mushrooms (I think next time I might just slice the mushrooms in half), eyeballed the ingredients, and added half a white onion, salt, and pepper. I let it simmer 5-10 minutes. Yum!
Fabulous, and even better with a bit more balsamic vinegar! If you're using pre-sliced mushrooms, which tend to be thinner, 10 minutes is about right for cooking time. The flavor is great, but not overpowering enough to clash with whatever seasoning you use on your steaks.
Killer idea using the balsamic. The only reason I'm giving this 4 stars is because while I was getting everything ready I let the shrooms saute with just salt, pepper, olive oil and balsamic for a few mins before I added everything and that alone tasted amazing. Everything else was delicious too but I really don't think you need the butter - lessens the balsamic goodness. Thanks Pat, you rock.
These were excellent!! Nicely seasoned without overpowering the delicate mushroom flavor. I quartered whole mushrooms instead of sliced and had them as side dish. Highly recommend for mushroom lovers and non lovers alike.
These mushrooms are delicious- but 30 minutes is WAY too long to cook them. Make a lot- they go fast!!
These had a very good flavor that went well with grilled steak. They were very simple to make and I even had all of the ingredients on hand! Thanks Pat!!
These were wonderful! I've tried several time to make mushrooms like those served in restaurants with steaks. I found them! Thanks for sharing.
Excellent. The flavour of the mushrooms are not hidden by other flavours. Easy, fast and healthy.
funny this look familiar... I'll have to try the balsamic sometime. I use red wine vigegar and fresh parsley instead of oregano. Lotssss of garlic cuz I love some garlic. I've tried white/red wine but the vinegar gives it a little bite. I would probably use 2 lbs of mushrooms because I like them 'over cooked.'
I didn't think I was a mushroom fan until I made these, and now I make them all the time. To make the dish a bit more friendly to my new year's resolution, I've taken to adding a bit more garlic and leaving out the butter and reducing the oil. The mushrooms have enough moisture and the balsamic is so flavorful, I don't really miss it.
This is the most wonderful thing we have ever put in our mouths! Thanks Lanni and thanks Pat for sending us to heaven!
These mushrooms are soooo good. I made them as I side dish. Didn't use buttons but instead regular mushrooms on the larg side. I cut them in quarters, sauteed them for 20 min. Had to make more because my daughter and friend could not stop eating them and my husband didn't get any from first batch. I think these are best served and eaten immediately and not reheated. Haven't been able to find out though as they do not last long enough.
I love this recipe! It's so easy and it's so tasty! It's great for a quick and easy side dish. I increase the vinegar and oregano a little bit, but that's cause I love balsamic vinegar. This is a definite must try!
Didn't change anything and didn't need to make changes. This is perfect for us!
Added chopped fresh parsley, salt and pepper and while the mushrooms were cooking served these over grilled steak. This recipe is simple and delicious.
Excellent on swiss-stuffed burgers. I doubled this and made no changes. NOTE: I just sauteed them until they looked right. I also used baby bellas.
Exactly what I was looking for! I did not make any changes (except I used whole mushrooms and broke them in half) Yum Yum!
This is good. Never thought about the oregano or vinegar. When we had a RV I used to put mushrooms in a container with butter salt and a splash of A1 in the microwave for 3 minutes and serve over steak. It tasted about the same.
I don't like mushrooms, but I made it for mine and my husband's family for Easter dinner and everyone said they were the best mushrooms they ever had. Thanks for the recipe!
worked out very well and simple to add to a brown sauce for salisbury steak. I did substitute savory for oregano. I dont do mushrooms without savory.
I don't really like mushrooms but I thought this was nice. My fiance is a mushroom lover and he really liked it. The only change I made (apart from the cooking time) was using thyme instead of oregano.
These were very good. We love using a good quality balsamic in anything from salad dressings to sauteed veggies, it adds great flavour! Very nice side dish...definitely does not need the 20-30 minutes of cooking time, around 15 should work!
Fantastic! we had these last night with a steak. I used two cloves of garlic rather than one and added a splash of white wine becasue my mushrooms were a little dry. I will make again!
Delish! After tasting it as written I added a little garlic salt and fresh ground white pepper (felt it more appropriate for this dish than black pepper). Results were amazing, and the hubs-to-be moaned over every bite. I'm glad I doubled the recipe from the start! The mushrooms will put off a lot of juice, so be patient for the sauce to reduce at the end of cooking. I brought the temp down to medium low and left it uncovered for a few minutes. Would pair wonderfully with any dish.... steak, pork chops, or grilled chicken like we did in this instance. Very tasty!
This dish is great because I always have the ingredients on hand. Be careful about burning the butter! At first, I thought that there was not enough sauce for the mushrooms, but after adding 8 oz, then waiting for it to wilt, I was able to add the other half, especially since the other half had already released its liquid. This dish was great with City Chicken. Thanks, I am already passing this recipe to my roommate, and she just had it 1/2 an hour ago!
We loved these! We topped out filet mignons with these sauted mushrooms & sauce. I think next time I will double the recipe. We'll definitely be using this recipe again. Thanks Lanni!
This is just an easy and delicious recipe. I served it with filet mignon and truly, how can you go wrong?
This was good, but lacking a little in the flavor. I think I will try again and add.. something.
very good, but i replaced the balsamic with soy sauce....sooooo good....l a package of mushrooms goes fast!
Great recipe. Quick, easy and tasty. Will make many more times. Upped the balsamic vinegar because I like the taste and thought it needed a little something extra.
My husband loved this. He likes mushrooms but I am not a big fan, I just started eating them and I did like this recipe. The combination of flavours is nice, I like the taste of oregano in it. I used two tablespoons oil and 1 tbs butter. Came out great!
Made this for a dinner party and everyone kept raving about it... although I did not cook it for 30 minutes :) too long!
My husband was kidding me saying "I bet you can't find a recipe for sauteed mushrooms on Allrecipes". I replied "I bet I can". Ha, Ha. You can tell who won. (He thinks I can't cook without a recipe from Allrecipes). These were really tasty. Added more garlic. A little less balsalmic vinegar. Thanks once again to Allrecipes!
I doubled the balsamic vinegar and added a pinch of salt. Excellent. We were fighting over the last bite!
very good, basic sauteed mushrooms. Great stand bye if you don't have any onion or wine to sautee them with.
Wow really good! I made swisscheeseburgers and topped them with Pat's saute mushroom recipe. And toasted whole wheat buns Wow Awesome!!! Everyone ate all the leftover mushrooms.
Awesome dish. I addeded more garlic and only cooked about 15 minutes and that was enough. Don't know about left overs, haven't had any yet.
Making the recipe as stated rendered fairly bland mushrooms. The balsamic vinegar lost it's bite and the mushrooms were way too soggy. I revised the recipe to double the balsamic vinegar and added worchestershire sauce in addition to 2 more garlic cloves, 3 shallots, salt and pepper. I cooked it for about half the time and the mushrooms turned out well.
These were excellent! I also added a whole Vidalia onion. I tend to like garlic salt so I added about a 1/2 tsp since the minced garlic did not seem to be garlicky enough. Goes excellent with steak.
My teenage son has loved mushrooms since he was young and I was looking for a little something different. I thought this recipe looked great! When we sat down to eat I asked how my son how he liked it. He looked at me very seriously, "I will tell you when I am done." Everyone else said they loved them right away, but I was anxiously awaiting the mushroom experts verdict. He put the last bite of his second serving in his mouth and said with a big grin, "Are there anymore?" Well, I think we have a winner! :D
Very simple recipe and very delicious! My 4 year old said this is his new favorite side! Thanks so much for the recipe!
I didn't find these to be very tasty. I have always enjoyed fried morels, but these had lilttle flavor or texture.
This recipe was tasty. I made these and we ate them on burgers for mushroom cheeseburgers and they were very good like this. I didn't think they were anything super special though which is why I'm only giving them 4 stars. I would however make them again.
I was looking for a low carb side dish and found this. It was absolutely amazing. I doubled the garlic and oregano then sprinkled more oregano and some garlic powder after doubling. I love garlic though.
My family asks for this every holiday. I have to make enough of this every holiday for 12 to have as a side vs topping.... It's great, thanks for sharing
Great Recipe!!! I used the mushrooms over a t-bone cooked medium rare. The flavor was robust, and the mushrooms were tender, but not soggy. I have been searching for a good mushroom sauté recipe for a long time, this is the one I will use from now on. WOW were those mushrooms great!!!!!
These were excellent w/ our steaks. I skipped the balsamic vinegar and used a little lemon juice instead. I also used fresh oregano just b/c I happened to have some on hand, but, I am sure the dried would be just as good. I also added some sliced onions, which I sauteed for a couple minuted w/ the garlic before adding the mushrooms. yum, yum!
This is good. Although not 5 stars good. I love balsalmic vinegar, so I really had high hopes for this dish. Don't get me wrong, it was very edible. I'm just looking for one that knocks my socks off!
Even my little boy liked these!!! So easy and good!!! I didn't use fresh mushrooms, as I'm a freak and prefer the canned. But so flavorful and tasty!!! These would be great on steaks, or to use on a cheesesteak sandwich. Thanks so much for adding some pizazz to mushrooms!!
Very good side dish. I added a Vidalia onion to which was wonderful with the sweetness of the Balsamic vinegar. We will definitely have this again.
This is a wonderful recipe and no changes needed from this couple. Thanks. My husband is in heaven when served with steak..............
Best sauteed mushrooms I've ever had! I normally make them without the oregeno and vinegar, and that change added a ton of flavor.
It's amazing that something so simple tastes so good! If you like your veggies, you might want to double the recipe: I used 1 pound mushrooms and we had hardly enough for two.
It's easy to play around with different ingredients for this recipe. This is good plain; with just salt, pepper and butter. This is the best with a grilled T-Bone. So good.
Soooo easy and a lot of flavor for little effort! I sauted them on medium-low heat for 20 min and it was perfect! Thanks Lanni!!!
This recipe is the best. We had company two weekends in a row did steaks on the grill and the company also loved them. My brother-in-law said aren't you have to use Worchester in them, I didn't and he loved them .
these were good, but in no way a culinary 'experience'. i added sliced onions and a little cayenne pepper to the saute. good stuff (pretty hard to mess up 'shrooms), but same ol' same ol' at the same time.
I always have to fix these with steaks now. I add 1 diced shallot and when I get done cooking the steaks, I make a point of adding any accumlated steak juices to the mushrooms. Always gone within minutes of putting on the table.
The only change I made to the recipe was that I used rice vinegar instead of balsamic (as I did not have any on hand at the time). I also used both white button mushrooms and baby portabello (4 mushrooms each) as I was only feeding 2 people not 4. I sauted it for 15 minutes as recommended in one of the reviews. The dish was a hit and got two thumbs up from everyone. Will definitely be keeping this recipe to use again.
We make this just as the recipe says and we LOVE it! My husband has never really liked mushrooms, but I made this one day and put it over some garlic chicken I made on ciabatta buns with provolone cheese. Oh my word! It was HEAVENLY! The PERFECT topper! I have made this a few times all for different uses and have loved it with everything we have made!
This is a great mushroom recipe!! If you buy pre-cut mushrooms, don't get steak cut, as they're a bit thick and don't absorb the flavor of the saute all the way through. Sliced should work fine. I also added about 1/3 cup sliced tomato because it happened to be in the fridge, which made the recipe more saucy and sort of gave it the flavor of Chicken Marengo. Also, I didn't find any problems using the leftovers the next day. I just put them on some panini bread with a slice of mozzarella cheese and put it in the toaster oven. Delicious mushroom panini.
Very good! I've made this a few times and I've found a good shortcut to the garlic and oregano is to use some garlic butter (see recipe by Denyse on this site), something I keep on hand all the time. With that, I've got the garlic, butter and herbs in one. When I make some dishes, such as pot roast, I've also taken to using a mix of veggies, with an 8oz container of sliced mushrooms and some frozen harvest veggies. I saute the frozen veggies first for a few minutes, then toss in the mushrooms for the last 15 minutes. The garlic butter also comes in handy to serve with dinner rolls or bread sticks.
We make sauteed mushrooms at least 2ce a month to go with our dinners and these were a little disappointing. I made them exactly as written in the recipe. The balsamic gave it a wonderful little taste boost but they lacked something I cannot put my finger on. I added salt and pepper and they still lacked. IF I make these again, I will delete the olive oil as they were a tad greasy even when they were done and the carmelization was there. I would add onion and maybe some of my own little tweaks. Thank you for sharing your recipe as we LOVE trying new things.
5 stars because I dont even like mushrooms and ate these! (Texture dislike usually) my spin is adding an onion and i use baby portobello. Delicious. Eat them on a burger or as a side, they dont last!!
My husband and I loved this, but I made a few changes. I added some red onion and only used olive oil. I think next time we will use less oil. It was so quick and easy, we'll definitely make this often.
