Two-Mushroom Saute Recipe

Summary

CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Dried european mushrooms1⁄2 Ounce
 Tepid water1 1⁄2 Cup (24 tbs)
 White mushrooms1⁄2 Pound, sliced
 Green onions2 , chopped
 Butter/Olive oil2 Tablespoon
 Sweet vermouth1⁄4 Cup (4 tbs)
 Lemon juice1 Tablespoon
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 347 Calories from Fat 222

% Daily Value*

Total Fat 25 g38.9%

Saturated Fat 15.5 g77.7%

Trans Fat 0 g

Cholesterol 64.5 mg

Sodium 418.1 mg17.4%

Total Carbohydrates 22 g7.2%

Dietary Fiber 4.8 g19.3%

Sugars 5.7 g

Protein 9 g18.4%

Vitamin A 34.3% Vitamin C 38.5%

Calcium 3.7% Iron 11.6%

*Based on a 2000 Calorie diet

Directions

Soak the dried mushrooms in the water for 1 hour.
Drain, and chop.
Squeeze out most of the water.
Saute both mushrooms, along with the green onions, in the butter or oil until barely tender; do not overcook.
Add the' salt, pepper, vermouth, and lemon juice.
Toss until everything is hot.
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