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Vegetable Dishes


Sauteed Mushrooms

 1 pound mushrooms, any kind, sliced

3 tablespoons butter, divided

Salt to taste

Ground black pepper to taste

1/2 cup beef broth

1/4 cup dry red wine (optional)


In a large dry sauté pan, over medium heat, sauté mushrooms for 10 - 15 minutes, stirring often, until mushrooms release their liquid and the liquid evaporates.

Add 2 tablespoons butter, salt and pepper and continue cooking mushrooms until golden brown.

Turn heat to medium-high and add broth and wine.  Continue to cook until most of the liquid has evaporated.  Add remaining butter and stir to melt.

Serve with meat, over hamburgers or as a side dish.

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