Recipe courtesy of Michele Urvater
Wild Mushroom and Parsley Saute
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 181
- Total Fat
- 13
- Saturated Fat
- 7
- Carbohydrates
- 13
- Dietary Fiber
- 6
- Sugar
- 4
- Protein
- 7
- Cholesterol
- 31
- Sodium
- 655
Ingredients
2 tablespoons butter
Garlic clove, minced
1 tablespoon white wine vinegar
10 ounce package mushrooms, wiped clean trimmed and thinly sliced
4 ounces wild mushrooms, trimmed and thinly sliced
2 cups (packed) curly parsley leaves, stemmed and finely minced
Salt and pepper
Directions
- Heat butter in a large skillet. When foaming subsides, add the garlic, mushrooms and saute for a minute or until mushrooms are coated with butter. Add a tablespoonful or so of white wine vinegar + 1 tablespoon of water. Cover and simmer for 4 minutes or until mushrooms are tender.
- Uncover the skillet and evaporate the liquid. Stir in the parsley, cover and simmer until the parsley has wilted; season well to taste with salt and pepper. Serve with either one of veal recipes.