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Sautéed Mushrooms Recipe Video
|Extra virgin olive oil||4 Tablespoon|
|Parsley||1 Bunch (100 gm), chopped finely|
|Garlic||2 Clove (10 gm), chop|
|Porcini||200 Gram, slice|
|Champignon mushroom||200 Gram, slice|
|Honey mushroom||100 Gram|
|Oyster mushroom||100 Gram|
Calories 270 Calories from Fat 178
% Daily Value*
Total Fat 19 g29.9%
Saturated Fat 3.7 g18.5%
Trans Fat 0 g
Cholesterol 10.8 mg3.6%
Sodium 131.3 mg5.5%
Total Carbohydrates 15 g4.8%
Dietary Fiber 4.2 g17%
Sugars 1.8 g
Protein 11 g21.9%
Vitamin A 44.9% Vitamin C 64.7%
Calcium 11.7% Iron 22%
*Based on a 2000 Calorie diet
1. Begin by cleaning the champignon mushrooms, cut off the base of the stem for the porcini mushrooms, and remove any dirt, cutting off as little as possible. Rinse under cold water and pat dry immediately.
2. After cleaning the stem and removing any dirt, cut them, since we're using mixed mushrooms, try and cut them evenly, in a similar way, so that they will cook evenly.
3. In a pan, heat the butter and the oil and add the 2 cloves of garlic.
4. Add the mushrooms and cook, stirring very gently, to keep from breaking. Cook them on a high flame, never on low heat for 10 minutes.
5. After about 10 minutes of cooking, add salt and chopped parsley. Leave the pan uncovered and cook the mushrooms for 5 minutes.
6. Serve with meat dishes or polenta.
Porcini should not be washed or soaked in water, but if there's a lot of dirt, instead of wiping with a damp cloth, as commonly said, you should definitely rinse them quickly under cold running water, and then pat them dry immediately.