Tipsy Fat-Free Microwave -Sauteed Mushrooms

Total Time
Prep 2 mins
Cook 3 mins

I am sharing my kitchen secret with you. I first read the small paragraph in Barbara Kafka's Microwave Gourmet about the possibilities of achieving "sauteed" mushrooms quickly in the microwave without a drop of butter. Then I began preparing my Portabello mushrooms this way to top my signature pizza (have you ever noticed that if you pile a lot of toppings on a pizza, it's hard to cook everything through?). I admit I use dry sherry almost as much as I use olive oil! One giant Portabello mushroom (5"-6" diameter) yielded 2 cups raw mushroom slice halves, which yielded 1 cup "sauteed" mushrooms for my pizza. These would also make a wonderful accompaniment to steaks or burgers, or omelets, or on other veggies...

Ingredients Nutrition


  1. If using giant Portabello mushrooms, please halve each mushroom slice.
  2. Place sliced mushrooms in microwave-safe pasta dish.
  3. Pour dry sherry or red wine over mushrooms. Cover loosely with wax paper.
  4. Microwave 2 1/2 to 3 minutes, until "sauteed.".
  5. Drain before using.


Most Helpful

When I made these tonight, the mushrooms weren't done after 3 minutes (and I needed the microwave) so I finished them off on the stove. The flavor was ok, but a lacking in something. Simple solution, we added some garlic salt and pepper. The texture is a little off. We'd prefer them sauteed on the stove, but these are good for when you are in a hurry.

whtbxrmom January 29, 2015

The mushrooms came out a little anemic with the microwave process. They did have a good flavor. The texture and lack of color was a little off-putting though.

Mama's Kitchen (Hope) November 29, 2011

Yummy! I used white wine and added a little garlic powder. These were wonderful over a grilled steak. Thanks KateL for a new keeper. Made for Zaar Star Tag.

lazyme August 20, 2009

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