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Wild Mushroom and Root Vegetable Sauté

Yield 6 servings (serving size: about 3/4 cup)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.