Recipes and Cooking Sauteed Mushroom Medley Be the first to rate & review! The secret to sautéing mushrooms: Start with a dry skillet then brown (without stirring) to build deep flavor before adding butter, oil, or other flavoring. Here, bourbon and sage help deliver a smoky finish. By Genevieve Ko Genevieve Ko Facebook Instagram Twitter Genevieve Ko, food expert for Better Homes & Gardens, is a well-known food writer and recipe developer with more than 20 years of experience. She wrote and developed her own cookbook, Better Baking: Wholesome Ingredients, Delicious Desserts. Genevieve continues to write and develop recipes for a number of media outlets. Learn about BHG's Editorial Process Published on March 1, 2019 Print Rate It Share Share Tweet Pin Email Total Time: 35 mins Servings: 4 Yield: 3 cups Jump to Nutrition Facts Ingredients 1 pound fresh mushrooms, such as button, cremini, maitake, chanterelle, shiitake, and/or beech 8 ounce fresh asparagus, trimmed and cut into 1- to 2-inch pieces ¼ cup finely chopped shallots 2 tablespoon extra virgin olive oil 2 tablespoon butter 4 sprigs fresh sage ¼ cup bourbon or vegetable broth Directions Heat a large skillet over medium-high. Add a quarter of the mushrooms in a single layer to the dry skillet. Cook 4 to 5 minutes, turning once or twice, until deep golden brown. Transfer to a bowl. Repeat with remaining mushrooms in three batches. Return all mushrooms to skillet. Add asparagus, shallots, olive oil, butter, and sage. Cook and stir 3 minutes or until asparagus is crisp-tender. Remove skillet from heat. Carefully add bourbon and 1/2 tsp. salt. Return to heat. Bring to a simmer. Cook about 1 minute, until almost all the liquid has evaporated, stirring often. Remove and discard sage. Season to taste with black pepper. Transfer to a serving dish. Top with additional sage. Makes 4 to 6 servings. Morel Mushrooms: If desired, add 1/2 cup fresh or dried morels with the mixed mushrooms. If using dried mushrooms, place the dried morels in a bowl and cover with 1 cup warm water. Let stand until softened, about 5 minutes. Drain; rinse out the bowl. Put the morels back in the bowl and cover with water again. Gently swish and rub your fingers against the outsides to release all the grit. Drain and rinse bowl again. Repeat until the water runs clear. Morels have a lot of dirt and grit, so you may have to repeat this up to 5 times. If using fresh mushrooms, place mushrooms in a pan or bowl. Cover with water; add 1/2 teaspoon salt. Soak for 10 to 15 minutes. Drain and rinse. Repeat two more times. Pat mushrooms dry. Rate it Print Nutrition Facts (per serving) 196 Calories 13g Fat 11g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 196 % Daily Value * Total Fat 13g 17% Saturated Fat 5g 25% Cholesterol 15mg 5% Sodium 193mg 8% Total Carbohydrate 11g 4% Total Sugars 3g Protein 3g Vitamin C 2.2mg 11% Calcium 22.3mg 2% Iron 2.9mg 16% Potassium 500.4mg 11% Folate, total 30mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.