Sauteed Mushrooms With Garlic Recipe
Yield: 4Recipe by luhu.jp
Ingredients:
5 tbsp: olive oil or equal parts unsalted b, utter and olive
Directions:
2 tablespoons minced garlic
1/4 cup diced bacon or cooked diced ham
1 lb fresh mushrooms (see note above), brushed clean and halved if small or
sliced 1/4 inch (6 mm) thick
1/4 cup dry white wine or dry sherry, if needed
1/3 cup chopped fresh flat-leaf (Italian) parsley, or 1/4 cup chopped fresh
flat-leaf (Italian) parsley and 2 tablespoons chopped fresh thyme
In a large saut
pan over medium heat, warm the olive oil or melt the
butter with the olive oil. Add the garlic and bacon or ham and saut
for 2
minutes. Raise the heat to high, add the mushrooms and continue to saut
,
stirring briskly, until they release their juices and the liquid
evaporates, 5-8 minutes. If the mushrooms do not release much liquid, add
the wine or sherry and cook until the liquid evaporates.
Add the parsley or the parsley and thyme and stir well. Season to taste
with salt and freshly ground pepper and serve hot.
avor these garlicky saut
ed mushrooms hot from the pan. Spoon them over
grilled bread as a snack or alongside grilled lamb, beef or chicken as a
flavorful side dish. For a particularly delicious variation, combine
chanterelles, portobellos and cremini with the more common white mushrooms.
Calories: 263
Fat: 24g
Fiber: 2g
1999 Cooking.com
Contributor: Taverna Reprinted by permission of Weldon Owen
NYC Nutrilink: N0^00000
Source from luhu.jp
1/4 cup diced bacon or cooked diced ham
1 lb fresh mushrooms (see note above), brushed clean and halved if small or
sliced 1/4 inch (6 mm) thick
1/4 cup dry white wine or dry sherry, if needed
1/3 cup chopped fresh flat-leaf (Italian) parsley, or 1/4 cup chopped fresh
flat-leaf (Italian) parsley and 2 tablespoons chopped fresh thyme
In a large saut
pan over medium heat, warm the olive oil or melt the
butter with the olive oil. Add the garlic and bacon or ham and saut
for 2
minutes. Raise the heat to high, add the mushrooms and continue to saut
,
stirring briskly, until they release their juices and the liquid
evaporates, 5-8 minutes. If the mushrooms do not release much liquid, add
the wine or sherry and cook until the liquid evaporates.
Add the parsley or the parsley and thyme and stir well. Season to taste
with salt and freshly ground pepper and serve hot.
avor these garlicky saut
ed mushrooms hot from the pan. Spoon them over
grilled bread as a snack or alongside grilled lamb, beef or chicken as a
flavorful side dish. For a particularly delicious variation, combine
chanterelles, portobellos and cremini with the more common white mushrooms.
Calories: 263
Fat: 24g
Fiber: 2g
1999 Cooking.com
Contributor: Taverna Reprinted by permission of Weldon Owen
NYC Nutrilink: N0^00000
Source from luhu.jp
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Spanish