Sauteed Mushrooms

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First of all I would like to say that Chef Robert Irvine is truly a professional, awesome chef, powerful, and opinionated......which is a great thing. I made chef Irvines sauteed mushroom recipe and served it with a pasta and red sauce. They were excellent married with the butter and thyme.....They are so versatile........you could use them anywhere! Love a good dish.
Thanks Robert!

Mark Trankina

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Had a few mush rooms in the fridge that needed cooking but not enough for a complete dish so I added a red bell pepper, a single green onion, and a whole sliced onion, which I caramelized early and put in the fridge adding back to the dish later when cooking the peppers and mushrooms later. This recipe called for too much oil so I had to drain off after cooking. Very good, and will make again. High 4 rating.

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Superb. I left out the butter and oil and just used cooking spray. Love the combo of thyme and mushrooms. The variety of mushroom was terrific.

I used it as topping on my frozen pizza which REALLY helped to jazz it up. So versatile. This would also be perfect on hamburgers or maybe as a side dish for a nice piece of grilled steak. Or even mixed in with some wild rice.

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This recipe is great. I did mine a little differently. I only used button mushrooms, I added red peppers, and I used extra virgin olive oil instead of veggie oil. I don't think its necessary to use the thyme, but if you have it on hand or want to give it something extra go for it. You could probably add a lot of different things to this!

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this recipe is so simple yet SO good. any mushroom lover should try this.