I just made, and ate, the best sautéed mushrooms that I've ever had in my whole life. It was an experiment – a very successful one.

I put 4 ounces of whole cremini mushrooms into a one-quart Corelle bowl. Then I put water and the canning rack into my pressure cooker, and set the bowl of mushroom on the rack. I steamed the mushrooms for 3-1/2 minutes at 15 PSI. That did most of the cooking.

Then I poured the mushrooms into a warm sauté pan which contained melted herbed butter, freshly ground black pepper, and a splash of Worcestershire sauce. Then I set the pan onto my cooktop, medium high heat, and stirred the mushrooms about until the liquid was mostly gone. Then I stirred a bit longer, with the heat turned down to medium low. Those 'rooms were sooo good!

That sounds delicious.

I boil mine in red wine and french onion soup.

That sounds delicious!

One of my favorite ways to prepare fresh mushrooms is to put them in a pan and cover with Try Me Wine & Pepper Worcestershire sauce. Cook until sauce reduces and thickens. Add a pat of butter. The sauce becomes spicy sweet. Love it!

White wine & butter...lots of butter and little garlic

Red wine and butter. I also throw in some pearl onions with the shrooms. Serve with king cut prime rib.

Sounds good, but it seems like a whole lot of trouble to go to when you can just toss 'em into a pan with butter, onions, and garlic.

That sounds delicious.

red wine vinegar and white ground pepper

I sometimes add a little sherry and beef stock to mushrooms as I sautee them, and then make a nice reduction. Marsala is good, too. Those are nice over a steak.

quote:

Originally posted by Gustofer:
Sounds good, but it seems like a whole lot of trouble to go to when you can just toss 'em into a pan with butter, onions, and garlic.

That method works well for me too – if I’m cooking sliced mushrooms. It doesn’t work well for me if I’m cooking the largish whole cremini mushrooms – there just isn’t enough of the mushroom in contact with the pan to cook them to the degree of doneness that I like in a reasonable amount of time.

In any case, the pressure cooker part isn’t “a whole lot of trouble” for me. The pressure cooker in my mother’s kitchen got a lot of use. And the pressure cooker in my kitchen gets a lot of use. They are wonderful cooking implements, but not many folks know how to use them nowadays. They're kind of like guns – folks that grew up with them are comfortable around them. Folks that didn't, aren't.

STOP IT!!!!!

I have been meaning to try this recipie from the Pioneer Woman for Burgundy Mushrooms .
It takes nine hours but is supposed to be amazing.