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Mushroom Recipe: Sauteed Mushrooms ::
1lb sliced button mushrooms
4 tbsp butter
2 tbsp olive oil
1 large clove of garlic, diced
1 tbsp red cooking wine
1/4 tsp garlic salt
fresh ground black pepper, to taste
pinch of cumin
splash of teriyaki sauce

Over medium heat, melt together the butter and olive oil. Add mushrooms + other ingredients and cook until mushrooms are slightly browned. Reduce heat to a simmer and cook for an additional 5 minutes, or until mushrooms are tender.

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Mushroom Recipe: SO MANY, but chicken marsala is amazing.
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Mushroom Recipe: To be honest my favorite mushroom recipe is when making Korean BBQ you take the mushroom caps and turn them upside down on the grill. They cook while you cook your beef and other vegetables and fill with this delicious liquid. Once fully cooked and nearly full of liquid you pluck them off the grill, let them cool a little, sip the mushroom broth out of the cap and eat the cap itself! So many of my Korean friends swore that the liquid inside the cap is supposed to be super good for you and as tasty as it is I wouldn't be surprised.
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Mushroom Recipe: My favorite mushroom recipe is cream of mushroom soup. Admittedly the only one I know how to cook is the uh instant one. Open the campbell's Cream of Mushroom Soup can, dump it into a pot, add water to consistency you prefer and let simmer on stove.
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Mushroom Recipe: I couldn't find my family's recipe, but here is a link to Classic Beef Stroganoff by Betty Crocker. I hope that counts, 'cause it's my favorite dish that prominently has mushrooms (alas, I've not been a huge mushroom fan in my life)~
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Mushroom Recipe: Chicken Breast with Mushroom Sauce
Ingredients
2 6 to 8-ounce boneless, skinless chicken breasts
kosher salt and freshly ground black pepper
2 cups mixed mushrooms, sliced
2 tablespoons minced shallots
4 tablespoons butter, divided
1 tablespoon olive oil
½ cup white wine
½ cup chicken broth
2 tablespoons whipping cream
2 teaspoons fresh thyme leaves
½ lemon, zested
Chopped parsley for garnish
Instructions
Cut each chicken breast in half horizontally. Pound the chicken breasts lightly with a meat mallet until about ½ inch thick. Season the breasts with kosher salt and freshly ground black pepper then melt the butter in a large skillet with half of the olive oil. Add 2 of the chicken breasts to the skillet and cook for 5-7 minutes on each side. Transfer the chicken breasts to a plate. Add 1 tablespoon of butter and the rest of the olive oil to the pan then repeat with the remaining chicken breasts. Cook and transfer to the plate with the other breasts, then cover to keep warm.
Add 1 more tablespoon of the butter to the skillet and melt over medium heat. Add the mushrooms and shallots to the skillet and cook for 4-5 minutes until softened, stirring often.
Add the wine and chicken broth to the skillet, bring to a boil, and reduce to half. Add the whipping cream, thyme leaves and the last tablespoon of butter. Stir to combine and add the lemon zest.
Serve the mushroom sauce over the chicken breasts. Garnish with chopped parsley, more fresh thyme leaves and additional lemon zest if desired.
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