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Sauteed Mushrooms
8
Servings
Servings
15m PT15M
Prep Time
Prep Time
25m PT25M
Cook Time
Cook Time
40m
Ready In
Ready In
Recipe: #35245
July 12, 2020
Categories: Comfort Food, Side Dishes, Vegetables, Mushrooms, French, North American, Southern, Stove Top, Gluten-Free, Low Carbohydrate, No Eggs, Vegetarian, Kosher Dairy, All Occasions more
"Make sure you do not crowd the mushrooms, cooking them in batches so that they take on color without steaming. Feel free to use any type of mushrooms of your preference."
Original recipe yields 8 servings
Ingredients
Nutritional
- Serving Size: 1 (101.6 g)
- Calories 153.9
- Total Fat - 12.1 g
- Saturated Fat - 3.6 g
- Cholesterol - 29.5 mg
- Sodium - 288.8 mg
- Total Carbohydrate - 4.5 g
- Dietary Fiber - 1.1 g
- Sugars - 1.2 g
- Protein - 7.3 g
- Calcium - 9.3 mg
- Iron - 1.4 mg
- Vitamin C - 0.8 mg
- Thiamin - 0.1 mg
Step 1
Cook the shiitake mushrooms in a single layer in 1 1/2 tablespoons hot oil in a 10 to 12 inch nonstick skillet over high heat, stirring often, 4 to 6 minutes or until browned. Transfer to a medium bowl. Repeat the process two more time with portobello mushrooms, oyster mushrooms, and remaining oil.
Step 2
Melt the butter in the skillet over medium-high heat; add the shallot and saute 2 to 3 minutes or until it is tender. Stir in the garlic; cook 1 minute.
Step 3
Add the mushrooms back to the pan. Add the salt and pepper; toss gently to coat. Remove from the heat and stir in the chives. Serve warm.
Tips & Variations
No special items needed.
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