Fresh from the market mushrooms — with their earthy, umami flavors — add B vitamins, potassium and selenium to soups, stews and salads. Enjoy these sautéed herbed mushrooms over polenta, tossed with pasta, spread over pizza crust, or as a side for meat, poultry and fish.
Ingredients
2 tablespoons unsalted butter
2 tablespoons olive oil
¼ cup chopped onion
2 cloves garlic, minced
1 pound chanterelle mushrooms, thinly sliced
1 pound mixed cremini and button mushrooms, thinly sliced
2 tablespoons chopped parsley
2 teaspoons fresh thyme
1 teaspoon salt*
¼ teaspoon pepper
Directions
Before you begin: Wash your hands.
- Melt butter with olive oil in a large skillet over medium heat. Add onion and garlic and cook for 2 or 3 minutes or until the onion is softened.
- Add mushrooms; increase the heat to medium-high and cook, stirring, for 5 to 6 minutes or until lightly browned around the edges.
- Stir in parsley, thyme, salt and pepper.
Cooking Note
*Use ½ teaspoon salt to reduce sodium to 205mg per serving.
Nutrition Information
Serving Size: 171 grams
Calories: 120; Calories from fat: 80; Total fat: 9g; Saturated fat: 3g; Trans fat: 0g; Cholesterol: 10mg; Sodium 400mg; Total carbohydrate: 10g; Dietary fiber: 4g; Sugars 2g; Protein: 3g
