Wild Mushroom Saute |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1/4 cup (1/2 stick) butter | 1/3 cup olive oil | 4 garlic cloves, flattened |
| 3 tablespoons chopped fresh thyme | 3 pounds assorted wild mushrooms (such as baby portobello, dark gills removed; shiitake, stemmed; oyster; and crimini), sliced | 3 tablespoons chopped fresh parsley |
| 1 | Melt butter with oil in heavy large pot over medium-high heat. Add garlic and thyme; saute until garlic browns, about 30 seconds. Discard garlic. Add mushrooms. Saute until mushrooms are tender and beginning to brown and almost all liquid is evaporated, about 15 minutes. Season generously with salt and pepper. |