I've always sauteed mushrooms in butter or margarine. Always. I mean, what better way to sautee? Right? Well, now that Papa Bear and I are really working hard at getting healthy and losing weight, I have been trying to come up with new ways to do things. So, I thought, "hmmm....I wonder what would happen if I sauteed some mushrooms in beef (flavored) broth." I had the beef broth left over from making Rachael Ray's Cheeseburger Chili Mac, and we had mushrooms left over from salad, so I thought I'd put the two together. OH MY GOODNESS!!! You wouldn't believe the flavor!
Here's what I did: Put a carton (or whatever you have left over) of whole mushrooms in a small skillet, and add about 1/2 to 3/4 cup beef broth. (Ours happened to be "beef-flavored" because that's all that Papa Bear could find at Whole Foods. He saw chicken broth and vegetable broth, but not beef broth...only beef-flavored broth. Weird, huh?!) Bring to a low boil over medium heat, and let simmer.
Every now and then, give the mushrooms a stir, so that all sides get cooked evenly. Continue to simmer, and you will see the broth start getting a little thicker as it "disappears". Start stirring constantly at this point. The beef-flavored broth caramelizes on the mushrooms.
Once all the liquid is gone, take the skillet off of the heat. Let the mushrooms cool down a bit, and then ENJOY! These reminded me of some fried mushrooms we used to get at a little drive-in called the Panther Drive-In in Knob Noster, Missouri when I was a little girl. The flavor seemed to taste the same. Of course, mine didn't have the breading and frying.