Sauteed Wild Mushrooms

Total Time:
40 min
Prep:
25 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 pounds mixed wild mushrooms, such as cremini, shiitake, porcini, and portobello
  • 1/2 cup good olive oil
  • 1 cup chopped shallots (4 large)
  • 4 tablespoons (1/2 stick) unsalted butter
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons chopped garlic (6 cloves)
  • 1 cup chopped flat leaf parsley
Directions

Brush the caps of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.

Heat the olive oil in a large (11 - inch) Dutch oven or saucepan. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often. Stir in the garlic and cook for 2 more minutes. Toss in the parsley, sprinkle with salt, and serve warm.


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4.8 98
Another great side dish.....  I cut down the salt - and as others posted, definitely can cut down on the Olive Oil and butter....  They went great with the steaks.... item not reviewed by moderator and published
This was a delicious compliment to our steaks last night. Having been burned by major over-saltiness in the sauteed spinach recipe, I just added a little salt. Thank goodness! Could definitely gotten away with less olive oil or butter, too. <div><br /></div><div>Just a note - two shallots was 2 cups of chopped shallots for me. </div> item not reviewed by moderator and published
Delicious! Used large Portobellos and white cut into bite sized pieces, reduced Olive Oil to a 1/4 cup; however, followed recipe to the T! Could not stop snacking, very little left for dinner...lol. Will make again, thanks Ina. item not reviewed by moderator and published
Delicious. Easy and tasty. I let mine sit in the pan for a bit while I waiting for other food to finish up, and they got a slight fry/crisp/browning along the bottom that was simply divine. Will make again! item not reviewed by moderator and published
Wonderful! I made these exactly as written, except I used all creminis, including the stems. I doubled the recipe, for 12 people, and had plenty. Tasty and rich, but not overpowering. Great complement to my deep fried turkey. Everyone loved them. Ina never disappoints! item not reviewed by moderator and published
I didn't rate this as high as most of her recipes because I found it to be too rich... too much butter to balance out the mushrooms. I would make it again but next time cut the butter way down. item not reviewed by moderator and published
Very good and simple. I did not get Shitake mushrooms but used Portbello and Cremini and was just as great. item not reviewed by moderator and published
These are the best sauteed mushrooms we have ever tasted. I have made them a few times now and they just keep getting better. Thank you for this wonderful recipe Ina. item not reviewed by moderator and published
This was absolutely wonderful! Being from the south, I cheated just a little by replacing a few tablespoons of the olive oil with bacon grease. I&amp;#39;ll definitely be fixing theses again. item not reviewed by moderator and published
I thought these were really good but the recipe makes way way too much. I made a half recipe for 2 of us and it was a lot. item not reviewed by moderator and published
Excellent flavor. My husband loves mushrooms, I hate them. Even I ate a helping of these! Very flavorful and they were a great compliment to prime rib. So easy and delicious. item not reviewed by moderator and published
The mushrooms are so simple to prepare, you won't believe how incredibly delicious they taste! That is always the beauty of Ina's recipes. item not reviewed by moderator and published
Outstanding! Simply OUTSTANDING! The most delicious mushrooms! So darned easy too! item not reviewed by moderator and published
Another wonderful recipe! Tasty, bountiful, delicious. Thanks, Ina! item not reviewed by moderator and published
this is a wonderful recipe. never fails to please my family and friends. wouldn't change a thing about it. thanks, Ina! item not reviewed by moderator and published
awesome...i added a little white wine and oh boy! it was to jump for...lol....I love Ina, her food is very practical item not reviewed by moderator and published
this is a great recipe!! I served to a crowd as a side to grilled steaks and it was perfect!!! one time I used just portobellos and have also done the mixed........a must try!! item not reviewed by moderator and published
I stirred in a splash of red wine just before serving and it added a nice flavor to the mushrooms! item not reviewed by moderator and published
What a fabulous mushroom recipe! The end result reminded me of the fantastic sauteed mushroom dish served at Fleming's Steakhouse. I did reduce the amount of salt almost by half and used just crimini mushrooms. Yay mushrooms...and thank you, Ina! I served this with the Herb Crusted Pork Tenderloin (Loin recipe from Paula Deen. It was a wonderful side to the pork. item not reviewed by moderator and published
absolutely the best mushrooms ever. Made them for my husband and he was hooked. I made the entire meal -steak, mushrooms and onion rings. can't wait to make it for the rest of my family. item not reviewed by moderator and published
I followed the directions precisely and I must say this was absolutely amazing, never again will I make mushrooms the old way I was taught. Thank you Ina, you are truly amazing. item not reviewed by moderator and published
I am not a huge mushroom fan but my husband loves mushrooms. He loved this recipe! He ate almost all of it by himself. It was so quick and easy to make. I will definitely be making this again. item not reviewed by moderator and published
Wonderful!!! Easy to make, was deliscious with the steak. I loved how quick it was!! item not reviewed by moderator and published
I love this recipe and it's so quick and easy! Great side to steak or salmon. A definite "must try." item not reviewed by moderator and published
Absolutely wonderful. I thought at first it was too much shallot. However, I followed the recipe and they were awesome. This is exactly how sauteed mushrooms will be made in my house going forward. item not reviewed by moderator and published
I live in the caribbean so it is important for my tastebuds to be tickled! This receipe on Sauteed Wild Mushrooms was the most fabulous tasting thing ever!!!!!!!!! I used Shitake mushrooms, the mushrooms absorbed the juices so it was an explosion of taste in my mouth. The receipe was worth it item not reviewed by moderator and published
It was very excellent!! Halfed the salt and glad I did!! Other than that it went well with the pasta dish. item not reviewed by moderator and published
Wow! My husband is usually the only one that eats sauteed mushrooms and with all his raves the whole family tried them and couldn't get enough. I served them tonight and sauteed them on the burner beside the grill as I grilled steak. Served together and my husband was in heaven. Thanks. item not reviewed by moderator and published
We are a Mexican family in CA. I made them with fresh habaneros and red bello peppers, used bit more butter and garlic than receipe called for but all my kids thought they were the "Bomb" item not reviewed by moderator and published
This was such a great recipe and tasted amazing. I had a lot left over so I used some in a home fries recipe and they added that extra special something they needed. :) item not reviewed by moderator and published
this was super yummy! I think it would make a great veggie topping with noodles although I am sure you would need to tweak a tad. But so good!! Made exactly as the recipe says to and it was perfect! item not reviewed by moderator and published
I loved this recipe. Easy and super tasty. I used mixed mushrooms: oyster, crimini. shitake and substituted shallot with leeks. I served them with crusty bread toasted with butter. I can't wait to make this again! item not reviewed by moderator and published
I usually NEVER write reviews, but this recipe was soooooo GOOD! This recipe will be going into my favorites=D item not reviewed by moderator and published
These were amazing! I bought some expensive mushrooms and then added some white button and baby bellas. After buying the filets for the main entree I was trying to save a little cash!! They were just as good and mixed good with the expensive mushrooms. Next time I will also use half the amount of salt next time to see how they turn out! I can't wait to make this for guests! item not reviewed by moderator and published
I enjoy this dish! It is very easy to make and the taste is very great (thank goodness for umami. The only mistake I made was to cover the dutch oven while the mushrooms during the saute. I think it kept too much liquid in the dish. I used mainly portabellos and cremini mushrooms, and I loved it. item not reviewed by moderator and published
Delicious!! Even my husband, the self-professed mushroom hater, loved this dish. During dinner, he commented, "Wow! Sauteed mushrooms ARE really good!" I used portobello, shitake and baby bella mushrooms and served with a steak and Ina's fried onion rings. This dish is easy, tasty and something a little different. item not reviewed by moderator and published
Awesome! The only "exotic" mushrooms in my grocery store were crimini, regular button, and portabellos so I used them. Just wonderfull. Give it a try. item not reviewed by moderator and published
Awesome date night dish with toasted french or sourdough bread and red wine. Yummm. After taking the mushrooms out of the pan, we actually realized we wanted a sauce to go on top of it (and dip our bread in), so we just added a bit more butter and some heavy cream to the pan (which still had the chopped shallots and mushroom juices in it) and voila! - a delicious sauce. We LOVE you, Barefoot Contessa! item not reviewed by moderator and published
simple and good. Used baby bellas and chantrells. awesome item not reviewed by moderator and published
My husband loved this recipe. He was searching everywhere for the perfect sauteed mushrooms and he found them; IN MY KITCHEN! Thank you for giving such an easy recipe that tastes so good. item not reviewed by moderator and published
Followed her directions &amp; this was amazing &amp; to DIE for! Very easy to make &amp; quick &amp; everyone wanted seconds. These were great left over too. This is for sure a keeper! Thanks Ina! item not reviewed by moderator and published
I saw Ina prepare this recipe on her show awhile back because I wanted to see if I could find a new and different side dish to prepare with my main meal for dinner. As I watched her prepare the Sauteed Wild Mushrooms I thought to myself that this would be perfect for me to try. I never thought of mushrooms as a good side dish. I quickly grabbed my note pad and pen and began jotting down all the details of the dish. I then decided to go online and get the complete recipe. I went to the store and shopped for all of the ingredients and came home to prepare my new side. My husband and daughter could not get enough of the mushrooms! I was surprised because I really didn?t think they would take to them the way that they did but they loved them! We used the mushrooms in our eggs the next morning for breakfast and the eggs were the bomb! I also used the mushrooms in some brown rice I had left over for lunch and I could not believe the flavors! I have since prepared this dish 4 or 5 times and every time my family rants and raves for more! I say thank you to Ina for a superb dish and new favorite recipe for me and my family. You guys have got to try this dish! item not reviewed by moderator and published
We were in a rush to make dinner and this was a perfect quick and easy dish to pair with our filets. We just grabbed regular white mushrooms at the store, and my boyfriend doesn't like onions, so we ommited the shallots. It was still very, very good. A 5-Star restaurant quality dish. Buttery and smooth! I think if someone were creative, they could make different variations on this dish using balsamic vinagrette or white wine. This dish has already gone in my recipe book, and will be a weekly favorite in our house! Love Ina Garten...she's awesome to watch cook and has been an inspiration to me in the kitchen! item not reviewed by moderator and published
Every recipe of yours I have tried is just wonderful. The best way I have made mushrooms......thank you for who you are....beautiful and gracious!!! item not reviewed by moderator and published
great way to pair a variety of mushrooms! this dish turned out excellent! item not reviewed by moderator and published
I made this dish to go with pesto butter filet mignon, and it was wonderful. I used the leftovers for a mushroom and machego tart. Double yum! item not reviewed by moderator and published
I made these with some white wine chicken and they tasted great with it! I don't think I've made anything of Ina's and not loved it. item not reviewed by moderator and published
These were great.. Ina you are amazing! They went great with steak! Thanks! item not reviewed by moderator and published
My husband finished these before he touched anything else on his plate! I added fresh thyme in with the parsley at the end. item not reviewed by moderator and published
I Just cook it for dinner as is. It's delicious. i recommend it. item not reviewed by moderator and published
After eating sauteed mushrooms at a fancy steak house I went in search of a similar recipe online... and I must say that this recipe is incredible! It was soooo delicious and the recipe is perfect just the way it is! I HIGHLY recommend it! item not reviewed by moderator and published
I prepared this recipe and served some of the mushrooms in a salad with romaine lettuce, tomatoes, sweet &amp; spicy walnuts, gorgonzola and a vinaigrette dressing. I thought we were going to lick the bowls once the salad was gone! I made an omlette with the leftover mushrooms, a small amount of fresh spinach and Jarlsberg cheese. It was incredible. This recipe is deserving of a few more stars. :) item not reviewed by moderator and published
I have made them several times now and they never disappoint. The flavors are wonderful together. Delicious addition to any meal! item not reviewed by moderator and published
My boyfriend loves this recipe. I've made it several times and i am makin it for dinner tonight in place of a meat option. It is so simple and delish. The mushrooms come out so flavorful and with a nice texture. We've made the steak several times as well and it too is Restaurant quality. Thanks Ina ur the greatest. item not reviewed by moderator and published
Read the recipe folks. 2 tsp of KOSHER salt (which is way more coarse than plain table salt) is certainly not too much salt for 2 lbs. of mushrooms unless you are on a low sodium diet. This is a really good recipe. I love reading the comments on these recipes as I get a real kick out of people who change recipes, or don't follow them correctly, then say how horrible they are. Now I frequently change recipes myself, but if they come out worse than I expected, I can only blame myself. item not reviewed by moderator and published
Reading from my Diamond Crystal kosher salt container, 2 tsp kosher salt has 2240 mg sodium. Use the proper ingredients if you don't want you food too salty. These onion rings totally rock, for sure the best I've ever had. My friends could't believe we made them! item not reviewed by moderator and published
I would guess that this serves four people. Two teaspoons of salt add 5000 milligrams of sodium. And more added at the end. That means that each serving has around 1300 - 1400 mg of sodium. An entire day's worth of sodium is 2400 mg. I enjoy Ina's recipes, but she uses way, WAY too much salt. item not reviewed by moderator and published
Loved the mix of mushrooms in this recipe and it was a great side dish to Contessa's "steakhouse steaks" filet recipe. Came out great, just be sure to not add too much oil. Also, this recipe makes alot so if your cooking for 2, you might want to cut it in half. item not reviewed by moderator and published
We use salt to enhance flavor Null....when a dish is bland add salt. These are wonderful!! item not reviewed by moderator and published
This is by far the best recipe I've ever used for sauteed mushrooms. It was fairly easy, and we even "personalized" it by added a couple of oven roasted sweet peppers. Even my son, who doesn't like mushrooms, ate them. Definitely will make again!! item not reviewed by moderator and published
I have never salted mushrooms and INA is using 2 teaspoons AND MORE SALT AT THE END OF DISH????? Why does she want everything over salted?????? item not reviewed by moderator and published
I HAVE BEEN TRYING TO GET MY SON TO TRY MUSHROOMS BECAUSE I HAVE HAD TO MODIFY OR COOK TWO SEPARATE DISHES. I TRIED THIS RECIPE AND ASKED HIM TO TRY AGAIN HE DID AND WENT BACK FOR SECONDS ON TOP OF THE GARLIC MASH POTATOES I PREPARED. THANKS INA...HAPPY THANKSGIVING! item not reviewed by moderator and published
Great mushroom recipe! I use it often. item not reviewed by moderator and published
Ina's Sauteed Wild Mushrooms are perfect! The recipe calls for a whopping six cloves of garlic which made me a little nervous, but it turned out to be perfect. The mushrooms had just the right amount of garlic! The other thing that I love about this recipe is that it has so few ingredients. I tried another steakhouse mushrooms recipe in the past and it called for 8 million different ingredients. Ina's recipe uses simple ingredients that I already had around the house. Ina, you've done it again! I love these mushrooms! item not reviewed by moderator and published
Have made this recipe for "shrooms" a few times since the original airing, and have found extra uses for the leftovers as well. I do prefer the oyster, baby bellas and button mushrooms vs. the shitake, but that is just my own personal preference. I used dried parsley instead of fresh b/c it iwas what was on hand, and just added a little more. I find this an easy recipe to reduce or increase depending on the amount of people or the meals I am planning the rest of the week. When we were done with our steakhouse meal, we used the leftover steak and shrooms to make some steak subs with the leftovers....since the shallots were already in the shrooms, no need to spend extra time making that to add to it. Mushrooms would work with chicken meals, pasta, or even just a top a burger. Thanks for sharing, Contessa! Would definitely recommend to anyone! item not reviewed by moderator and published
I have never been a huge fan of the barefoot contessa, but this menu grabbed my attention as I was browsing through the channels. When I heard that she was going back to basics with this dish and making it her own, I had to watch. I decided to add this dish to a meal I had already begun the day before (cornish hen), I decided to run to the supermarket and pick up the ingredients and just add it to my dinner ( i mean how bad could it be? its mushrooms) When we all sat at the dinner table everyone was blown away by the taste of the mushrooms! It was soo delicious you could have eaten them alone! I almost did when I finished the dish and decided to taste it; needles to say it was aewsome. And better yet, I had alot of mushroom left over and decided to use them the next day with angel hair pasta for dinner. Just added a bit more olive oil and stirred in the mushrooms and I had another phenomenal meal in my hands! item not reviewed by moderator and published
I love mushrooms and have been trying to find a recipe that semi-tastes like steakhouse ones. My search is over. These were, hands-down, the best mushrooms I've had. I cut the recipe in half, using 1/2 button and 1/2 cremini. I did not use the parsley (not a fan of it in general). Taking the advice of previous posts, I followed the cooking process exactly. I couldn't have been happier with the results. Thanks Ina! item not reviewed by moderator and published
This was an amazing ! I made it with filet mignon and a horseradish sauce. The most incredible flavor, thanks Ina, always love your receipes. item not reviewed by moderator and published
These mushrooms can be used with pasta. Certainly you can add a little more olive oil to the pasta along with additional parsley if you like. item not reviewed by moderator and published
We followed the directions exactly and absolutely loved the result! The mushrooms were delicious and perfectly flavored. It was great to have different types of mushrooms cooked together. Also the shallots have a very mild flavor that we really liked. item not reviewed by moderator and published
I was unsure about this recipe as it has very few ingredients. I wasn't sure if they would be very flavorful. Well they were amazing. The key is using good mushrooms. I used cremini, baby bellas, and portabellas. The taste is delicate and delicious. I had all the mushrooms cleaned and ready in the fridge, shallots, garlic, and parsley prepped, then just through it all together when guests started to arrive. We ate them on our steaks. Thanks Ina. item not reviewed by moderator and published
Happened to be making steak last night. Had all of the ingredients but only one kind of mushrooms. The recipe turned out to be delicious. I usually fry mushrooms with onions when making steak but I will never use onions again. The shallots gave it a very light taste and was not overpowering. You did it again, Ian! Thanks! item not reviewed by moderator and published
The best dinner during Lent ever!!! Simple, delicious, quick, filling. I paired it with 2 other sides for a great meal! Bravo Ina item not reviewed by moderator and published
Had been looking for an easy recipe for mushrooms and saw her make these on the show. They tasted great, will definitely make again! item not reviewed by moderator and published
These are the best sauteed mushrooms I have ever had! Definitely spend the extra money and get the "wild" varieties, the flavor is so much more intense. Ina doesn't add the garlic until the end of the cooking process which I think really intensified the flavor, they were so yummy, especially when served with the filet mignons. item not reviewed by moderator and published
looks delicious, can i use this recipe to put on top of pasta? i tried another reciipe the other night but it called for lemon and the mushrooms came out way too lemony and this dish looks a lot tastier. item not reviewed by moderator and published
I ended up bloting lots of the olive oil off. with the butter you really do not need that much oil. tasted wonderful! I use half the garlic suggested also. item not reviewed by moderator and published
This recipe is easy and delicious. I made them with london broil and they made the meal! I only had portabellos and button mushrooms but they worked great and hubby said they were the best mushrooms he's ever had! Thanks for another great recipe Ina! item not reviewed by moderator and published
After watching Ina's Steak recipe show I decided to try these mushrooms as a side dish with leg of lamb. They turned out great, by soon to be husband loved these and I'll be sure to make them again when I make the Steaks and Onion Rings. Thanks for the great recipe. item not reviewed by moderator and published
I made these mushrooms with Ina's Steakhouse Steak receipe which also had too much salt. The garlic and salt over power these pricey morsels so much so, we threw away the large amount of leftovers. Very disappointing. item not reviewed by moderator and published
FROM NOW ON, I WILL USE THE VARITY OF MUAHROOMS IN THIS RECEIPT-EXCELLENT WITH SHALLOTS, GARLIC- I COULD EAT THE BOWL OF MUSHROOMS FOR ANY MEAL. I WENT OUT AND BOUGHT EVERYTHING ON THE STEAK AND SIDES SHOWAND COOKED IT FOR MY BOYFRIEND-WHAT A WAY TO WOW!! THANKS item not reviewed by moderator and published
Best sauteed mushrooms ever. In terms of the flavor, everything was perfect except for the parsley. Next time I will cut the parsley in half, only use half a cup because I felt like a whole cup was a bit much. But everything else was perfectly balanced. Delicious. My husband loves mushrooms and he thought this dish was phenomenal. Follow the technique to a T because if you cook the mushrooms any longer than 10 minutes who will end up with overly cooked and overly melted mushrooms. It was easy and delicious. item not reviewed by moderator and published
My six year old son loves mushrooms and I am always looking for different ways to make mushrooms for him. This was quick and easy. Everyone in the family loved this. I love Ina!!!!!! item not reviewed by moderator and published
My husband is a vegetarian and I'm on WW. This recipe has so much flavor, that I put it on top of backed potatoes and topped it with some sour cream and chives. Made a tossed salad and we made a meal out of it. The only thing I did different was I used half the butter. And we didn't even need to add butter to the potatoes because of the juice the mushrooms had. It was the best!!!! I will make it at least once a week from now on. Sincerely, Renee item not reviewed by moderator and published
We have made these 4 weeks in a row. And have had rave reviews each time. I am going to add it to my Chicken Marsala recipe. Thanks for such a great twist on a basic. Nancy item not reviewed by moderator and published
These are no regular sauteed mushrooms! While they were an amazing complement to porterhouse, I will make these with more than just steak...I'm even thinking about this as a base for a creamy mushroom soup, topping for meatloaf, or adding to chicken pot pie filling! Thanks, Ina! item not reviewed by moderator and published
Hi Ina: I did 2 types of mushrooms about a pound versus 2 pounds. Only 2 of us ate and probably 1/2 a pound would have been plenty. I will next time reduce the salt but look forward to making it for friends. Debbie item not reviewed by moderator and published
I saw you make these on your show Sunday morning and had to try them that night! They were gorgeous on top of our filets and will definitely come a must have side dish whenever we have steak! Can't wait to make it for some guests next time! item not reviewed by moderator and published
I saw this recipe on TV and was excited because I had been looking for an easy mushroom dish. I immediately decided to make this a pasta dish instead and threw in some fresh fettucini. It was delicious. Being a BC recipe, I did however cut down the oil to a little less than half a cup and only used 2 1/2 TBS of butter. THe hardest part was the prep, between stemming/cleaning the mushrooms and cutting the shallots it took me at least 20 minutes. Certainly try this recipe. item not reviewed by moderator and published
This wild mushroom recipe is a definate do-over!! My husband and i loved them! They complimented the filet (recipe also shown on this episode) perfectly!! item not reviewed by moderator and published
The mushrooms looked and tasted just like they were supposed to BUT I just couldn't help adding a healthy splash of aged basalmic vinegar at the end of the cooking phase. End product had a VERY nice taste. If you're a mushroom lover, you'll love this recipe. THANKS, BC!! p.s. love your show! item not reviewed by moderator and published
These were delicious. My family couldn't get enough of them. I've made them twice last week. The flavors were wonderful and went with any type of meat.... steak, chicken and pork tenderloin. Love em.... item not reviewed by moderator and published
I was disappointed in this recipe. Most of Ina's recipes that I try at home taste great and turn out looking reasonably like they do on the show. But not this one. It was an ugly-looking mass of stained mushrooms in brownish-black juice. The liquid stained the beautiful shittakes and oyster mushrooms, and I had to cook it all much longer to let the juice evaporate, because it was so unappetizing. I think the problem arose from my leaving the ribs on the huge portobello mushrooms. I suggest removing them and using mostly more lighter-colored mushrooms, cutting way back on the dark-brown mushrooms. And adding the reddish shallots to that is not a good color combination either. Also, that much pepper overpowers the mushrooms. I was going to give this to my family with tri tip steaks, but I think it's going to be chopped up into duxelles for pate a chou appetizer filling. Pretty pricey recipe flop, but I can freeze duxelles for use around the holidays. item not reviewed by moderator and published
I tried this recipe using primarily cremini and a few button mushrooms (the other types were just too expensive). The result was simply fantastic. For the first time in a long time, we didn't use steak sauce as it would have detracted from the steak and mushrooms. A definite keeper. item not reviewed by moderator and published
Terrific taste and a perfect side for a good steak. A great recipe for something different. Easy to prepare for the men who cook. Really impresses the guests. Thanks Ina. Your recipes are the best. item not reviewed by moderator and published
This dish is my husband's new favorite! Thank you for a new and simple way to prepare them. -Lisa Ashby item not reviewed by moderator and published
These mushooms have a rich flavor and they are so simple. I used mushrooms that were already cut up and washed (shiitake and portabella's). These were so good and so impressive. Thanks Ina! Your new show is great! item not reviewed by moderator and published
Ina, Ina Ina, what more can I say! These mushrooms were just fabulous. Even thought I cut the recipe in half, it was just delicious. Thanks for taking a new spiin on some of the "old classics." BTW, for those of you who try out the whole menu you will not be dissapointed; the steak, "Societe" sauce, and onion rings were divine. So Ina, so PERFECT....... item not reviewed by moderator and published

Not what you're looking for? Try:

Sauteed Wild Mushrooms

Recipe courtesy of Robin Miller