|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 2g||8%|
|Total Sugars 2g|
|Vitamin C 6mg||30%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These savory sauteed mushrooms are easy to make and they are wonderful with grilled, roasted, or pan-grilled meat or poultry. They're especially good with steaks, pork chops, and burgers.
Butter, scallions, and herbs give these mushrooms their fabulous flavor. Feel free to use fresh herbs instead of the dried herbs. We add a few teaspoons of fresh chopped parsley just before they're done.
2 tablespoons butter
16 ounces mushrooms
1 teaspoon fines herbs, or other herb blend
1 garlic clove, finely minced
6 medium green onions, with about 3 inches of green, thinly sliced
1/3 cup dry white wine, or low-sodium/unsalted chicken broth or stock
1 dash freshly ground black pepper
1/2 teaspoon salt, or to taste
Gather the ingredients.
Wash the mushrooms and trim the ends of the stems. Use a paper towel or soft mushroom brush to rub off any bits of dirt. Slice the mushrooms thinly.
In a saucepan over medium heat, melt the butter; add sliced mushrooms and the herbs. Sauté, stirring frequently, for about 6 to 8 minutes or until mushrooms are tender and most of the released liquid has evaporated.
Add the green onions, wine or chicken broth, and a dash of freshly ground black pepper; cook for about 5 minutes longer, or until there is very little liquid left in the pan. Taste and add salt, as needed.
Serve and enjoy!
- *If you have fresh herbs, use a combination of snipped chives and thyme or chopped rosemary.
- Add 2 teaspoons of fresh chopped parsley to the mushrooms just before they're finished cooking.