Mean Chef's Sauteed Mushrooms

From: wicked noodle

On Oct 28, 2008

If you're a mushroom lover, you should definitely try this recipe. Great sauce, easy to make and packed with flavor. Minor changes: I didn't have fresh thyme so I used about 1/2 t. dried, and I used a combo of button and portabella mushrooms. I served them in ramekins with plenty of sauce and put the ramekin right on the plate. We served this with Mustard-Peppercorn Flank Steak and baked potatoes. Thanks - this will be my automatic mushroom recipe from now on!

From: **Sunday**

On Oct 21, 2008

This is my 2nd time making them and frankly, we are mushroom eaters and they are absolutely fantastic! The technique makes it, so others...be sure to follow it to the T first! If you want to make changes be sure to do it after you try this method. The only thing I can say is the thyme is a tad too much for us, but 1/4 teaspoon works just fine. Also, the lemon (even though I love it!) is not necessary. Thanks Bekah for adopting and thanks to Mean Chef. I wonder what happened to him...I never got that story!

From: Toni1

On Aug 29, 2003

My grocer had mushrooms on sale buy 1 get 1 free. I was looking for something different when I read this recipe. I almost didn't click on it because I thought sauteed mushrooms were sauteed mushrooms. No big deal. But was I wrong! These were AWESOME. Carmalizing them is the key. Maybe you should change the name to Carmelized Mushrooms. My only problem was I should have doubled the recipe and used a larger skillet. These went so fast. Make sure you don't stir them so they carmalize. That is the key!

From: horseplay

On Aug 15, 2003

These mushrooms were a hit! Be careful with the thyme though, some people might find it too much. Other than that, it was great, thanks!