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Use any combination of exotic and common mushrooms. This sautee is delicious on toast and grilled meats as well as in the pasta.

This Story Originally Appeared On sunset.com

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Recipe Summary

Yield:
Makes About 2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Trim and discard tough or discolored stem ends and any bruised spots or blemishes from mushrooms. (If you're using shiitakes, remove their entire stems.)

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  • For firm mushrooms, wipe dirt off with a damp cloth or rinse thoroughly under cool running water and pat dry.

  • For delicate mushrooms with lots of places for dirt to hide, submerge in a bowl of cool water and gently agitate with your hands to loosen any particles. Drain, rinse thoroughly under running water, and gently pat dry.

  • Slice large, fat mushrooms about 1/4 inch thick; cut thin ones into bite-size pieces; leave small ones whole.

  • Pour olive oil into a 12-inch frying pan or 5- to 6-quart pan over high heat; add mushrooms, shallots, and thyme and stir often until mushrooms are browned, 8 to 10 minutes. Add salt and pepper to taste.

  • Nutritional analysis per 1/2 cup.

Nutrition Facts

98 calories; calories from fat 66%; protein 2.7g; fat 7.2g; saturated fat 1g; carbohydrates 7.5g; fiber 1.5g; sodium 6.2mg; cholesterol 0mg.
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