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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (161g) Recipe makes 4 servings |
||
| Calories 135 | ||
| Calories from Fat 85 | (63%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.6g | 14% | |
| Saturated Fat 4.2g | 20% | |
| Monounsaturated Fat 4.0g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 15mg | 5% | |
| Sodium 631mg | 26% | |
| Potassium 456mg | 13% | |
| Total Carbohydrate 8.0g | 2% | |
| Dietary Fiber 1.2g | 4% | |
| Sugars 2.0g | ||
| Protein 4.2g | 8% | |
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Wild Mushroom Savory Sauté
By: ~Rita~
Nov 21, 2005
Top small rounds of melba for an appitizer. A savory side for any fine meal. Or toss into cooked pasta for a nice no meat meal. Toss into an omelet. Vegetarian's can use all oil in place of the butter. Vegan
SERVES 4 -6
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/2 cup shallot, sliced
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme leave
- 1 lb fresh mushroom (assortment such as chanterelles, oyster or shiitake mushrooms, rough chopped)
- 1/4 cup dry red wine
- 1 teaspoon kosher salt
- fresh ground pepper
Directions
1
Heat the butter and olive oil in a large nonstick skillet over medium heat until the butter is melted.2
Add the shallots and cook until soft, about 4 minutes.3
Add the garlic and cook 1 minute. Add the thyme and mushrooms and sauté 3 to 5 minutes.4
Add the wine and raise the heat to high. Cook, stirring constantly, until mushrooms are tender and wine is almost evaporated, about 5 minutes.5
Season with the salt and pepper.
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- Course > Appetizers
- Course > Side Dishes
- Main Ingredient > Vegetables > Mushrooms
- Main Ingredient > Vegetables > Onions
- Cuisine > European > Western > French
- Cuisine > North American
- Preparation > Time to Make > < 30 mins
- Preparation > Equipment > Stove Top
- Preparation > Presentation > Served Hot
- Occasion > Holiday/Event > Non-Religious > Thanksgiving
- Occasion > Holiday/Event > Religious > Christmas
- Occasion > Seasonal > Fall
- Occasion > Taste/Mood > Savory
- Dietary > Vegetarian
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: bluemoon downunder
On Jan 8, 2006
Scrumptious! Love all those ingredients and this is a gem of a recipe I know I’ll make often. I used a mixture of field mushrooms and Swiss browns, I increased the garlic to 4 cloves and I used merlot (it’s what I fancied at the time). We ate this with Rita’s Rice, Lentils and Dried Cranberries Garnished With Pine Nuts Rice, Lentils and Dried Cranberries Garnished With Pine Nuts, which made for a highly nutritious and very tasty non-meat meal. Everyone loved it. Thanks for sharing!
From: Paula5
On Dec 14, 2005
Lovely side dish. I added some portobellos, with good effect. Served it with garlic roasted lamb and brown rice and it was the perfect accompaniment — tied them both together beautifully. Great recipe, Rita. Thanks.
From: Beautiful BC
On May 31, 2007
We enjoyed mushrooms done this way - will definitely have again. They were excellent served over bbq'd steak.
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