Sautéed Mushrooms

14 Reviews
90% would make this recipe again

I prefer oyster mushrooms for this recipe, because of their smooth texture and subtle flavour. They are grown commercially, widely available, and fairly inexpensive. If you cannot find them, you may replace them with white, cremini or Portobello mushrooms.

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Preparation : 5 min Cooking : 8 min

Ingredients

1 1/2 tbsp olive oil 23 mL
1 shallots, finely chopped 40 g
280 g oyster mushrooms, trimmed and halved lengthwise if large
2 tbsp Parsley and Garlic Base 30 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Method

  1. Clean the mushrooms and finely chop the shallot.
  2. Heat the oil in a saucepan over medium heat. Add the mushrooms and shallot, then sauté 3-4 min with stirring.
  3. Add the Parsley and Garlic Base then cook 1 min with stirring. Lower the heat to medium-low, season with salt and pepper to taste, then cover and cook 3 additional min.
  4. Serve.

Nutrition Facts Table

per 1 serving (70 g)

Amount

% Daily Value

Calories

90

Fat

7 g

10 %

Saturated 0.9 g
+ Trans 0 g

4 %

Cholesterol

0 mg

Sodium

10 mg

1 %

Carbohydrate

6 g

2 %

Fibre

2 g

7 %

Sugars

1 g

Net Carbs

4 g

Protein

2 g

Vitamin A

4 %

Vitamin C

6 %

Calcium

1 %

Iron

8 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Vitamin K
Good source of  :
Niacin
Source of  :
Copper, Folacin, Iron, Magnesium, Manganese, Pantothenic Acid, Phosphorus, Potassium, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin E, Zinc
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1
Fats 1 ½
More info
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Reviews

14 Reviews (13 with rating only) 90% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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alex.sarakbi
june 04, 2020 | I would make this recipe again

Perfect side dish

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