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Need sautéed mushroom recipe
CPARKTX
Posts: 2,095
I love getting sautéed mushrooms at steak restaurants, but have never managed to get them as good at home. What's your favorite recipe?
LBGE & SBGE. Central Texas.
Comments
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I just sauté with garlic and butter, add some steak drippings and season with salt +pepper.
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It a secret family recipe but I'll share it with you.
Sauté the mushrooms in butter.Upstate SC
Large BGE, Blackstone, Weber genesis , Weber charcoal classic -
I put them in a small corningware with lid, add butter and garlic, half an onion, and a teaspoon of boullion paste.
put it on the BGE about 15 mins before putting my steaks on. Remove it when putting steaks on and let it sit until steaks are done.
I use whole mushrooms instead of slices, but that's my preference. -
I use a bit of EVOO+ butter (keeps the butter from burning), garlic, S&P and maybe a splash of white wine.
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Butter or olive oil, add some fresh garlic and black pepper, saute with mushrooms for a few minutes, add red wine, salt with beef base...cook until mushrooms done the way you want.
______________________________________________I love lamp.. -
I just sautee in butter with worcestershire sauce. Another favorite is burgundy mushrooms in the crock pot
http://livelovepasta.com/2014/11/crock-pot-burgundy-mushrooms/
~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
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I just put 'em in a skillet with oil, s&p and cook til done to my liking. I probably prefer them more "well done" than most.
@RRP has that burgundy recipe that he's mentioned many times.I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Those burgundy mushrooms are killer! But they take 9 hrs.....
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Burgundy mushrooms are phenomenal! No joke - I could make a mean out of them alone. Time consuming but super easy and not labor intensive at all.
http://www.foodnetwork.com/recipes/ree-drummond/burgundy-mushrooms-recipe.html
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-Umberto Eco
2 Large
Peachtree Corners, GA -
Garlic, butter, rosemary, red wine. Sometimes I add a liitle bit of flour if want it to be more of a sauce.Large and Small BGECentral, IL
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Nobody mentioned the water content in white mushrooms. It's over 90%. So, for best results, mushrooms should be cooked long enough to evaporate the moisture and intensify the mushroom flavor.
Sliced or left whole, they can be sautéed in olive oil, butter, or any combo. For the most mushroom flavor, cook them until the pan is almost dry and devoid of moisture. They'll be golden in color. Season and go.
For those who prefer a sauce, now add your wine and boullion and cook to your preference. This can now be thickened if your choice.
The nine hour method can be achieved (guaranteed with same finished product) in waaay less time. Restaurants do this all the time. Enjoy.
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I've been using this recipe from a site or YouTube channel called Steve's Cooking .
Garlic MushroomsMushrooms 15Onion 1/2 of smallEVOOS&PWhite wine - splashGarlic 2-4 clovesLemon juice - splashChivesVeg stock 1/2 cupcream 1 TBSPMake paste out of garlic and saltHeat EVOO in a pan and saute onions + mushrooms with a pinch of salt and pepperAdd splash of white wine. 2 minsAdd garlic paste - 2 minsAdd lemon juice - 2 minsAdd Chives - 2 minsAdd veg stock and bring to a boil.Add cream and allow to thicken for 5 mins.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
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Saute with a little olive oil, butter, s&p, garlic powder, a handfull sliced vidalia onion stir and cover. Option you could add splash of harveys Bristol cream sherry to take it to another levelBoynton Beach, Fl
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I've also have added cherry tomatoes sliced in half to above. Totally delicious. Cook to desired consistancyBoynton Beach, Fl
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I LOVE mushrooms! This thread is making me hungry!
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Let me get a picture of some sauté sherry wild
mushrooms from a cook book from a favorite place in Asheville. Curate is the name. It's amazing stuff.
I grill in a veggie wok and transfer to cast iron, kind of skip a few steps of a simple dish.
I didnt love mushrooms until I got these. Would work with your regular cheap mushrooms I'd guess but best with a mix of several types.-FATC1TY
Grillin' and Brewing in Atlanta
LBGE
MiniMax -
These are fantastic and simple. Great with pork and steak! The oysters are a favorite !-FATC1TY
Grillin' and Brewing in Atlanta
LBGE
MiniMax -
I also rarely do mushroom stock and use veg stock instead after grilling the mushrooms-FATC1TY
Grillin' and Brewing in Atlanta
LBGE
MiniMax -
Thanks @FATC1TY will have to try thatLBGE & SBGE. Central Texas.
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CPARKTX said:Thanks @FATC1TY will have to try that
No problem. These are so simple.
I grill them in a veggie basket till looking good with s light drizzle of olive oil and salt and pepper.
Then I do the shallot and thyme with olive oil. Add mushrooms and then stock. Reduce till dry. Add sherry, reduce till dry.
Dry simple and your house will smell like heaven.-FATC1TY
Grillin' and Brewing in Atlanta
LBGE
MiniMax -
+1 on the sherry sautéed mushrooms.Sandy Springs & Dawsonville Ga
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if you find oyster shrooms, oil them, add a rub, and grill them hot 500/600 degrees till the edges crisp. i always uy these when i see them which isnt too often. best shrooms out there, i like them better than morels
fukahwee maineyou can lead a fish to water but you can not make him drink it
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