126 sauteed mushrooms butter olive Recipes

fresh spinach or 1 (1 lb) bag frozen spinach, fresh mushrooms, sliced or 8 oz canned mushroom slices, drained, chopped garlic, butter, olive oil, salt, fresh ground black pepper, feta cheese

extra virgin olive oil, red wine vinegar, minced shallots, dijon mustard, kosher salt and black pepper, assorted fresh mushrooms (button , cremini, chanterelle, oyster), minced garlic, extra virgin olive oil, unsalted butter, chopped fresh parsley leaves, fresh baby spinach (a 5 or 6 oz bag of pre-washed baby spinach)

fresh lemon juice, soy sauce, sugar, olive oil, mushrooms, quartered, unsalted butter, garlic clove, chopped

wild mushrooms or 1 lb cultivated mushroom, olive oil, real butter, fresh ground pepper, minced garlic cloves, coarse sea salt

dried porcini mushrooms (about 1/2 oz), boiling water, olive oil, divided, chopped button mushrooms (about 8 oz), dry white wine, black pepper, garlic cloves, minced, chopped onion, water, uncooked pearl barley, salt, chopped fresh parsley, butter, sliced button mushrooms (about 8 oz)

olive oil, unsalted butter, shallot, minced, wild mushrooms (such as chanterelles shiitake oyster or a combination), fresh thyme, minced, salt, black pepper, garlic clove, minced, dry white wine, veal demi-glace, heavy cream, veal cutlets , scallopini style, flour , for dredging, salt, black pepper, olive oil, unsalted butter, lemon juice, fresh chervil, minced

balsamic vinegar, dark brown sugar, unsalted butter, extra virgin olive oil, cremini mushroom, cleaned and quartered, kosher salt, minced garlic, fresh ground black pepper

extra virgin olive oil, button mushrooms, cleaned, butter, sea salt, minced garlic, chopped fresh thyme leaves, lemon juice, white wine, chopped fresh flat-leaf italian parsley

fresh sliced button mushrooms (or less depending on how much you like mushrooms.), green bell pepper, chopped, onion, chopped, stalks celery, finely chopped, butter or 1/4 cup olive oil, for sauteeing vegetables, pork sausage (breakfast sage flavored is best), seasoned bread crumbs, chicken broth, dried sage, luzianne cajun seasoning, salt, pepper

melted butter, olive oil, chopped scallion (1 bunch), salad mushrooms, whole, seasoning salt, cayenne pepper, cabernet sauvignon wine (red ), burgundy wine

olive oil, fresh button mushrooms (slice the big ones into thick slices and keep the small ones whole), unsalted butter, sea salt & freshly ground black pepper, minced garlic, minced fresh thyme, fresh lemon juice, dry white wine, chopped fresh flat-leaf parsley (plus more to garnish )

extra-virgin olive oil, whole fresh button mushrooms, halved, unsalted butter, gray salt, freshly-ground black pepper, garlic, minced, fresh thyme, minced, fresh lemon juice, dry white wine, fresh flat-leaf parsley, chopped

fresh button mushroom , same-size, divided, extra virgin olive oil, fresh thyme, minced, divided, kosher salt, garlic cloves, minced, dry sherry, fresh flat leaf parsley, minced, butter

extra virgin olive oil, oyster mushrooms , fibrous stems removed, mushrooms torn in half if very large, button mushrooms, cleaned and sliced, kosher salt and freshly ground pepper, shallot, finely diced, butter, extra virgin olive oil, mushroom , vegetable, or chicken broth, water, arborio rice, grated parmigiano-reggiano, plus more for serving, parsley, very finely chopped, procedure, combine the broth and the water in a medium saucepan and heat to simmer over medium heat., in a large, heavy saute pan, heat 3 tbsp of extra virgin olive oil over high heat until very hot, but not quite smoking., add about 1/3 of the mushrooms , taking care not to crowd the pan. saute the mushrooms over high heat until golden brown in spots, adding a small pinch of salt halfway through cooking., sauteed mushrooms with a slotted spoon and set aside, and repeat with the remaining mushrooms, adding the additional 2 tbsp of olive oil per batch. set mushrooms aside. taste and correct for salt., in a large saucier or pot set over medium heat, add the butter, the 1 tbsp olive oil, and the finely chopped shallots. cook and stir until the shallots are softened, 3-4 minutes (do not brown)., add the rice. stir until all of the rice grains are coated in the fat and have become translucent around the edges, about a minute., crank the heat to high and immediately add 1/2 cup of the simmering broth. stir the rice, making sure you get into the corners of your pot with your spoon, so the rice doesn tsp stick. continue stirring until most of the liquid has been absorbed by the rice. add another 1/2 cup of broth and keep stirring., continue adding the broth , 1/2 cup at a time, adding more only when the last 1/2 cup has been absorbed, until rice is al dente. (depending on the rice, you may use all of the liquid, or you may have some liquid left over. or you may need to add additional rice. keep an eye on the rice, tasting a grain at a time if you need to, to determine when the rice is done.), stir in about three-quarters of the reserved sauteed mushrooms. add the 1/3 cup parmigiano , and the remaining 1 tbsp butter. taste and correct for salt., serve: spoon risotto into a bowl. top with some of the remaining sauteed mushrooms, a sprinkle of chopped parsley, and a few grindings of black pepper. serve with additional grated cheese on the side.

boneless, skinless chicken breasts, crimini mushrooms, butter, kosher salt and freshly cracked black pepper, softened goat cheese, olive oil, recipe mushroom wine sauce , recipe follows, recipe sauteed fingerling potatoes , recipe follows, freshly chopped parsley leaves, for garnish, dried shiitake mushrooms, boiling water, white wine, chicken stock, butter, cold, kosher salt and freshly cracked black pepper, fingerling potatoes, unsalted butter, kosher salt and freshly cracked black pepper

olive oil, unsalted butter, shallot, finely chopped, mixed shiitake, button , oyster mushrooms, cleaned and sliced, white wine , brandy, chicken stock or water, heavy cream, fresh mushroom ravioli, cooked and drained with 1/4 cup reserved pasta cooking liquid, grated parmesan

unsalted butter, extra-virgin olive oil, shallots, minced, salt, pepper, garlic cloves, minced, shiitake mushrooms, stemmed and sliced 1/4 inch thick, cremini mushrooms, trimmed and sliced 1/4 inch thick, minced fresh thyme, low sodium chicken broth or 1 1/4 cups vegetable broth, heavy cream, lemon juice, campanelle pasta, parmesan cheese, grated (1 cup), minced fresh parsley

unsalted butter, extra-virgin olive oil, mixed mushrooms, such as white button , oyster and stemmed shiitake, sliced 1/4 inch thick, garlic clove, minced, sesame seeds, asian sesame oil, kosher salt and freshly ground pepper