Sautéed Mushrooms with Porcinis

Here's a recipe that showcases the rich flavor of dried wild porcini mushrooms. Serve this robust side dish with beef tenderloin or wild game.


6 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 55
Caloriesfromfat 43 %
Fat 2.6 g
Satfat 0.4 g
Monofat 1.7 g
Polyfat 0.3 g
Protein 2.1 g
Carbohydrate 7.5 g
Fiber 1.6 g
Cholesterol 0.0 mg
Iron 1.1 mg
Sodium 199 mg
Calcium 7 mg


1 cup dried porcini mushrooms (about 1 ounce)
1 cup water
1 tablespoon olive oil
2 garlic cloves, minced
2 tablespoons minced fresh flat-leaf parsley
2 (8-ounce) packages presliced button mushrooms
1/2 teaspoon salt
1/4 teaspoon black pepper


Soak the porcini mushrooms with 1 cup water in a bowl; cover and let stand for 15 minutes or until softened. Drain the mushrooms in a fine sieve over a bowl, reserving liquid.

Put oil and garlic in a large skillet over medium-high heat; sauté until garlic sizzles. Add porcinis, reserved mushroom liquid, and parsley; cook until the liquid evaporates. Add the button mushrooms, salt, and pepper; cook for 15 minutes or until the liquid has evaporated.

Giuliano Hazan,

Cooking Light

March 2001
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