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Sauteed Shrooms

Posted by Caveman Cooking on January 14, 2010

An extremely easy dish to make that gives some serious panache to any steak. Great as a side dish to just about anything else, too!


1/2 Pound Baby Bella Mushrooms (Common or Button may be substituted, but the Bellas rock!)
1/4 Red Onion
2-3 Cloves Garlic
2 Tbsp. Olive Oil
2-3 Tbsp. Red Wine
Salt & Pepper to tatse


Lightly scrub mushrooms with a clean, damp, soap-free sponge. Set aside to air dry.
HINT #1: Don’t rinse your shrooms under running water. They soak it up like a pancake in syrup.

Mince garlic, and cut onions into 1-2″ long 1/4″ strips. Set aside. Trim mushroom stems, about 1/8″. Then, slice mushrooms into thirds.

This is one of those rare recipes where I don’t pre-heat my oil and quick saute the garlic and/or onions. I just spread the shrooms, onions and garlic evenly in a non-stick skillet; drizzle the olive oil over everything; salt and pepper to taste; and put the pan over a medium-high flame. It just seems to work better this way. If pan gets too dry just add another tablespoon of oil.
HINT #2: If using a traditional pan, double the amount of oil.

Saute for 3-5 minutes, until onions become translucent and mushrooms just start to look cooked. Add red wine and reduce for another minute or two.
HINT #3: This recipe goes well with any steak, but excels with cuts like a filet that don’t have much marbling. For the fattier cuts like Rib-eye, substitute a shot of cognac for the wine and flambe your shrooms (ie. flame those puppies!). Careful, though, not to burn down the kitchen!

Serve with your favorite steak. Also goes great with a Beer Can Chicken, Cornish Game Hen, Venison, London Broil, etc.

Prep Time = 12 minutes
Cook Time = 5-7 minutes
Serves 4-6

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

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