I found this recipe on Allrecipes some time ago and finally got around to making it last night. It was really good and SWMBO thought it was so good that she asked me to make them again tonight.
Folks, these are the real deal - give 'em a try if you like sautéed mushrooms:
I love sautéed mushrooms and have always done mine similar to this, using red cooking wine and butter, but minus the teriyaki sauce and garlic. They look great Ron. I’m keeping this, gonna try that soon.
fzxdoc Kathryn, can you recommend a good cheap red wine that will work for this? I’m not a wine drinker and would only use it to replace the red cooking wine. Something I could either refrigerate or store in my pantry. I’ve heard how much better real wine is for sautéing, than what I’ve been using. Thanks
Last edited by Panhead John; July 15, 2022, 06:03 PM.
I always recommend Menage a Trois red blend for a stronger wine flavor and Menage a Trois Pinot Noir for more subtle flavor. It's available everywhere and is not expensive. You should keep it in the fridge, tightly capped, after opening if you're only using it for cooking. Use it up as quickly as you can, though. I thought you'd get a kick out of the name, Panhead John. It's a good wine to cook with for a red, though, seriously.
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Hmmm...I'll have to sidle up to this one. The teriyaki sauce gives me pause, and the red cooking wine is a no-go. Cooking wine has salt in it and tastes gross to me. Better to use a few glugs of good bottle of red then drink the rest.
May give it a go, though, with those modifications. After all, it's only mushrooms, what have I got to lose? It's not as if it was a waygu brisket. Besides, I trust your taste buds, Ron.
Preach the gospel sister, "cooking" wine is a crime (aside from better quality Chinese cuisine versions). The sugar in teriyaki sauce probably accelerates the browning in addition to the added flavor profile. As an alternative, oyster sauce would add some umami (as would fish sauce).
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It's a good wine to cook with for a red, though, seriously.
Thanks for the recommendation!
Besides, I trust your taste buds, Ron.
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