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Sauteed Mushrooms


Sauteed mushrooms make a wonderful accompaniment to many dishes, this versatile method goes well with red or white meat entrees.

Makes 2 to 4 servings


  • 2 pounds small white mushrooms cleaned and rinsed
  • 1 medium white onion minced
  • 4 ounces (1 stick) of butter
  • 1 cup wine (red or white – your choice)
  • 1 cup water
  • 1 teaspoon Lawry’s seasoned salt
  • 1 teaspoon black cracked peppercorns


  1. Simmer onions and 1 tablespoon butter in skillet or saucepan until clear (about 5 minutes).
  2. Add whole mushrooms, wine, water, remaining butter and sprinkle with seasoned salt and pepper.
  3. Sautee over medium heat for at least 30 minutes until desired degree of done-ness.
  4. Serve on the side of steaks, kebabs, chicken fillets, pork chops or fish – the possibilities are endless.
Nice, eh?

Steve D.


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