Perfectly Sauteed Mushrooms
Contributed by: NAPSA
- For 8 ounces (about 3 cups sliced) white mushroom
Select a large (10 to 12 inch) heavy skillet. A smaller skillet will crowd the mushrooms
causing them to steam.
Heat 1 tablespoon oil or butter over medium heat until hot enough to gently sizzle a
mushroom slice. In order for the mushrooms to brown, the oil must be hot enough to sear, but not
burn, the mushrooms.
Add mushrooms all at once; increase heat to medium-high. Cook, stirring occasionally, until
mushrooms are tender, liquid evaporates and they begin to brown, about 6 minutes. Sprinkle with
a pinch of salt and ground black pepper.
- Before adding mushrooms, saute 1/2 cup chopped onion or slivered red bell pepper in the
- Saute mushrooms with 1-tablespoon fresh herbs (or 1 teaspoon dried herbs) such as thyme,
rosemary and marjoram.
Serving Size: Makes 2 servings
Nutritional Information: Per Serving: Calories 87; Protein 4g; Fat 7g; Calories from Fat 61; Carbohydrate 4g; Cholesterol 0mg; Fiber 1.4g; Sodium 145mg.