Wild Mushroom and Root Vegetable Sauté

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Firmer mushrooms such as porcini, lobster, or matsutake are preferable in this recipe, though it's versatile enough for most any type. We enjoyed pleasing results with a mix of lobster and cremini.
6 servings (serving size: about 3/4 cup)


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1 tablespoon olive oil, divided
1 cup chopped onion
3 1/2 cups (1/4-inch) diced Yukon gold potato (about 1 pound)
1 cup (1/4-inch) diced carrot (about 1 large)
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 teaspoon butter
6 cups chopped wild or cultivated mushrooms (about 1 pound)
1 tablespoon chopped fresh parsley


Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 3 minutes or until tender. Add potato, carrot, 1/4 teaspoon salt, and 1/8 teaspoon pepper; sauté 12 minutes or until vegetables are tender and begin to brown. Place potato mixture in a large bowl; keep warm.

Heat remaining 1 teaspoon oil and butter in pan over medium-high heat. Add mushrooms, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper to pan. Sauté 10 minutes or until mushrooms are tender. Add mushroom mixture and parsley to potato mixture; stir to combine.

Created date

September 2007

Nutritional Information

Calories 122
Caloriesfromfat 24 %
Fat 3.2 g
Satfat 0.8 g
Monofat 1.8 g
Polyfat 0.4 g
Protein 4.6 g
Carbohydrate 20 g
Fiber 2.4 g
Cholesterol 2 mg
Iron 1.1 mg
Sodium 217 mg
Calcium 13 mg