I dunno about you, but I love me some sauteed mushrooms. But I could never make them as amazing as the well-rated steakhouses. Until now. I’ve tried many times over the years and I think I’ve finally cracked the code with this recipe. This recipe is a result of my own trial-and-error, review of highly-rated online recipes, and watching TV cooking shows. Don’t let the small amount of red wine fool you — it adds a richness that you just won’t experience without it. And I like a little heat, so feel free to cut down on the black pepper to mellow it out a bit.
- 1 tbsp butter
- 2 cloves garlic, minced
- 1 medium onion, diced
- 1.5 lbs. fresh mushrooms, sliced
- 0.25 cup soy sauce
- 0.12 cup dry red wine
- 1 tsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp black pepper
- Heat sauce pan over medium heat. Add butter and melt, then add garlic and onions. Saute for 2 minutes.
- Add mushrooms, stir to coat, and cook for 5 minutes.
- Drizzle soy sauce, wine and Worcestershire sauce over the mushrooms, then sprinkle on the garlic powder and pepper. Stir to coat.
- Continue cooking over medium heat for 10 to 15 minutes, stirring occasionally, until achieving desired tenderness.