The combination of garlic, onions, and mushrooms delight my taste buds. Whether you're serving it solo, as a side, stuffing, or topping, sautéed mushrooms can really add amazing flavors to a dish. I usually serve sautéed mushrooms as topping on a bed of rice, however sautéed mushroom can be served in a variety of ways including:
In a quesadilla with mozzarella or Monterey Jack cheese.
Spooned over/in an omelette.
Topped over mashed or baked potatoes.
Over grilled steak or beef tenderloin.
As a side dish for chicken, beef, pork or fish.
For a light lunch or dinner.
2 cups shiitake/oyster/black or Portobello mushrooms
1 medium white onion (chopped)
4 tablespoons butter
1 tablespoons minced garlic
1/4 cup white wine
1/3 cup oyster sauce
1 teaspoon brown sugar
Salt and pepper to taste
1 tablespoon dark soy sauce
1 teaspoon cornstarch mixed with 2 tablespoons cold water
In a large skillet over medium-high heat melt the butter. Add the sliced mushrooms and stir to coat them all in the butter.
Cook the mushrooms for 3-5 minutes until the water cooks out and the mushrooms brown.
Add in the chopped garlic and onions. Stir and cook for 3 minutes or until brown.
Pour the wine into the pan and stir. Let the wine cook down until it’s almost cooked out completely then add the oyster sauce, brown sugar, and soy sauce.
In a bowl, combine cornstarch and cold water. Add to mushroom.
Season the mushrooms with salt and pepper and serve.