Mean Chef's Sauteed Mushrooms

From: Chris from Kansas

On Aug 15, 2009

Yep, this is it - the perfect way to make mushrooms! They were so good and easy too. The carmelizing part was key. I used much less olive oil and butter, dried thyme (1/2 tsp) and red wine. They cooked up brown and beautiful and the taste was fantastic. I can never make sauteed mushrooms any other way now. Thanks for posting!

From: tara portee

On May 5, 2009

Cant' be beat! I would just like to add my 2 cents about the cooking time. The first step isn't clear about how long you are to caramelize the bottoms, it took me about four minutes. After that step I turned the heat down from high to somewhere between medium and medium high. I think leaving the burner on high would have been too much. I also cut down on the butter and oil a little. This was superb.

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!