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.

Yield: 6 servings (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 55
  • Calories from fat: 43%
  • Fat: 2.6g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 2.1g
  • Carbohydrate: 7.5g
  • Fiber: 1.6g
  • Cholesterol: 0.0mg
  • Iron: 1.1mg
  • Sodium: 199mg
  • Calcium: 7mg


  • 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


  1. 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.
  2. 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.
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