32 Reviews of Mean Chef's Sauteed Mushrooms

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!

From: TravelnT

On Dec 28, 2007

Outstanding! I tried these today and ate them all! It's a good thing my husband hates mushrooms The tip on making sure the carmalization occurs is key to these golden beauties. Thanks for pointing this out.

From: Paja

On Jan 29, 2004

Oh, WOW! This is a fabulous recipe. I have been cooking my mushrooms whole and caramelizing them for quite a while now, and there is a huge difference between doing them that way and slicing them. But.... adding the other ingredients in this recipe made them so much better! I only had dried thyme, but the parsley was fresh. I cut down on the oil and butter quite considerably (maybe 2 Tbsp. total) and used a non-stick pan. If you like mushrooms you will LOVE them cooked like this!

From: @ngdarlen

On Feb 26, 2004

I love,love,love mushrooms and these were delicious!!I followed the recipe to a T and the blend of flavors were a perfect compliment to the 'shrooms.

From: *Shelly*

On Nov 8, 2004

Delicious mushrooms. These are a great side dish to meat. Had with pork tenderloin but would be great with steak too. Very flavorful and I like that they remain whole — makes for better presentation and texture IMO. A definite must try for mushroom lovers. I could eat these daily.

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: **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: riffraff

On Jan 11, 2005

These took my lowly hamburger steak and made it into something really special. I only made half the recipe but everything was delicious.

From: sugarpea

On Aug 30, 2005

Made these for Dh, the family mushroom fan, and he thought they were great, much better than my usual simple and plain saute. I may have overcooked them just a bit but they worked well over pasta with olive oil and myzithra