Fresh from the market mushrooms — with their earthy, umami flavors and Central European tradition — 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.
Here's a tip for cleaning fresh mushrooms: Brush with a clean, dry vegetable brush. Make sure to avoid getting the mushrooms too wet as they'll become soggy even after cooking.
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 crimini and button mushrooms, thinly sliced
2 tablespoons chopped parsley
2 teaspoons fresh thyme
1 teaspoon salt*
¼ teaspoon pepper
- Melt butter with the olive oil in a large skillet over medium heat. Add the onion and garlic and cook for 2 or 3 minutes or until the onion is softened.
- Add the mushrooms; increase the heat to medium-high and cook, stirring, 5 to 6 minutes or until lightly browned around the edges.
- Stir in the parsley, thyme, salt and pepper.
*Use ½ teaspoon salt to reduce sodium to 205mg per serving.
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
Credit: Napier, Kristine, MPH, RD, Editor for the Food and Culinary Practice Group, Academy of Nutrition and Dietetics, American Dietetic Association Cooking Healthy Across America. New York: John Wiley and Sons, 2005.