Italian veg - Sauteed Button Mushrooms with Garlic and Herbs

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Sauteed Button Mushrooms with Garlic and Herbs

 

Recipe By :The Complete Italian Vegetarian Cookbook - Jack Bishop

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 pounds white button mushrooms -- wiped clean, stems trimmed

3 tablespoons extra-virgin olive oil

3 medium garlic cloves -- minced

salt and freshly ground black pepper

1/4 cup minced fresh herbs

 

Serves 4 to 6. Garlic and an assortment of fresh herbs add life to plain button

mushrooms. Of course, this dish can be made with cremini mushrooms, but to my

mind, these potent flavorings work best with bland white ones. The key to

cooking them is fairly high heat. The mushrooms need to brown and shed most of

their moisture. As for the herbs, sage, oregano, thyme, marjoram, basil,

parsley, and chives can be used. Use smaller amounts of stronger herbs like

sage or oregano, and balance them with milder herbs like basil and parsley.

 

Halve small mushrooms and quarter larger ones. Set aside.

 

Heat the oil in a large skillet. Add the garlic and saute over medium heat

until golden, about 1 minute. Add the mushrooms and raise the heat to

medium-high. Cook, stirring often, until the mushrooms are golden-brown and the

liquid in the pan has mostly evaporated, about 8 minutes.

 

Add salt and pepper to taste and stir in the herbs. Cook for 1 to 2 minutes

just until the pan is dry. Serve immediately.

 

Serving Suggestions - These mushrooms are very good with egg dishes. Or serve

them after a rich tart or torta with a leafy green vegetable, such as spinach or

Swiss chard..

 

 

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Per Serving (excluding unknown items): 93 Calories; 10g Fat (96.3% calories from

fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

trace Sodium. Exchanges: 0 Vegetable; 2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0