← Back to Search Results
sauteeing
All-Purpose Mushrooms

Photo by:
Comments: 0
 

Recipe

Sautéed mushrooms fit perfectly in may contexts, and here is the recipe. Use these mushrooms for omelets or as a topping for any grilled tofu, tempeh, chicken, or fish. Or just pile them on a piece of toast. Divine!

Yield: About 4 servings

Ingredients

  • 1 tablespoon extra virgin olive oil
  • About 1 teaspoon unsalted butter (optional)
  • 1 cup minced onion
  • 4 heaping cups mushrooms (1 pound), sliced or minced
  • ½ teaspoon salt (possibly more)
  • ½ teaspoon dried thyme
  • 1 tablespoon fresh lemon juice
  • Freshly ground black pepper, to taste

Directions

1). Place a large, deep skillet over medium heat. After about a minute, add the olive oil and swirl to coat the pan. If you like, you can also melt in some butter.

2). Add the onion and sauté for about 8 minutes, or until soft.

3). Stir in the mushrooms, salt, and thyme, and turn up the heat to medium-high. Sauté until the mushrooms are cooked through and their juices evaporate. This should only take a few minutes if the pan is hot and large enough.

4). Toss in the lemon juice, and add black pepper (and possibly more salt) to taste.

5). Serve hot, warm, or at room temperature.

Notes

NOTES: For deeper flavor, use a combination of domestic and wild mushrooms (shiitakes, chanterelles, oyster mushrooms, morels) if available. The proportions should be about half domestic and half wild mushrooms.

This stores and reheats well. It should last for about a week in the refrigerator if kept in a tightly covered container. Reheat in the microwave or over very low heat on the stovetop.

The optional butter goes a long way for flavor.


© 2007 Tante Malka, Inc.
 

Nutritional Information

Nutrients per serving (% daily value)

80kcal (4%)
298mg (12%)
8g
2g
5g (7%)
0g
1g (6%)
3g
1g
3mg (1%)
4g
4g
15mg
421mg
8mcg RAE (0%)
7mg (12%)
16mg (2%)
1mg (5%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

good-to-the-grain Good to the Grain
by Kim Boyce
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
in-the-kitchen-with-david In the Kitchen with David
by David Venable
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
living-raw-food Living Raw Food
by Sarma Melngailis
nigella-express Nigella Express
by Nigella Lawson
the-provence-cookbook The Provence Cookbook
by Patricia Wells
new-american-table New American Table
by Marcus Samuelsson
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?