Exotec's Creamed Sauteed Mushrooms

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 105.8
  • Total Fat: 9.4 g
  • Cholesterol: 23.3 mg
  • Sodium: 253.8 mg
  • Total Carbs: 3.0 g
  • Dietary Fiber: 0.6 g
  • Protein: 1.8 g

View full nutritional breakdown of Exotec's Creamed Sauteed Mushrooms calories by ingredient
Report Inappropriate Recipe

Submitted by: EXOTEC


I love these as a side or topping sauce, and will also eat it as a main entree. I love these as a side or topping sauce, and will also eat it as a main entree.
Number of Servings: 16


    16 ounces fresh mushrooms, mixed varieties
    2 T oil (I used coconut)
    4 T ghee or pastured butter
    1 t celery weed (crush it if you use seed instead)
    1 T dried tarragon
    1 T dried chervil
    1 T dried parsley
    1 t garlic powder
    2 t onion powder
    freshly ground black (or mixed) pepper
    4 T soy sauce
    1/4 cup white wine (I like Riesling)
    1/4 cup heavy cream


The ingredient list is for all the mushrooms - but cook them in at least two batches so they don't just "stew".

The seasonings I've listed are just the ones I chose to use this time. I frequently will use different mixes. I like sage and savory and a little bit of rotisserie chicken or bouillon granules sometimes.

The seasoning amounts are small, because I want the primary flavor to be "mushrooms". They have a delicate flavor and you can completely obliterate them if you're not careful.

I did not add salt to these, since the soy sauce seems salty enough to me. If you choose to eliminate the soy, you may have to add a little salt - kosher or sea salt (some of the flavored natural salts are good).


Choose mresh mushrooms with tight tops
Wash them
(don't believe anyone who tells you just brush them off)
Remove the stems and coarsely chop the caps
(try to make all the pieces the same size so they cook evenly; I usually quarter the caps and halve the stems; other small varieties can be left whole)
Heat a tablespoon of oil (your choice) and 2 tablespoons of ghee or butter in a heavy frying pan
Add the mushrooms
Sprinkle with a little celery weed, crushed tarragon, crushed chervil, crushed parsley, and small amounts of garlic and onion powders. Crack a little fresh pepper over the top.
Stir the mixture around to coat the mushrooms, which should be beginning to release liquid by now
Let the mixture saute until most of the liquid has simmered off, stirring occasionally
Add 2 tablespoons of soy sauce and about 1/4 cup of wine and stir in to deglaze
When this liquid has absorbed, add the 1/4 cup of heavy cream in a narrow stream and stir through quickly so it doesn't "break"
Remove from heat and serve

Serving Size: Makes 16 2-oz. servings

TAGS:  Vegetarian Meals |

Rate This Recipe