Two-Mushroom Saute Recipe
Ingredients
| Dried european mushrooms | 1⁄2 Ounce | |
| Tepid water | 1 1⁄2 Cup (24 tbs) | |
| White mushrooms | 1⁄2 Pound, sliced | |
| Green onions | 2 , chopped | |
| Butter/Olive oil | 2 Tablespoon | |
| Sweet vermouth | 1⁄4 Cup (4 tbs) | |
| Lemon juice | 1 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 mg21.5%
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
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.
Chef
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