31 Jan Triple Mushroom Sauté
Triple Mushroom Sauté
By: Toby Amidor
Nutrition Information
- Serves: 6 servings
- Serving size: ½ cup
- Calories: 90.07
- Fat: 7.66 g
- Saturated fat: 2.49 g
- Trans fat: 0.12 g
- Carbohydrates: 4.36 g
- Sugar: 2.12 g
- Sodium: 105.67 mg
- Fiber: 1.04 g
- Protein: 2.82 g
- Cholesterol: 7.63 mg
Recipe type: Side Dish
Prep time:
Cook time:
Total time:
Photo Courtesy of Kristen Massad
Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 (8 ounce) container cremini mushrooms, thinly sliced
- 1 (8 ounce) container white button mushrooms, thinly sliced
- 1 (6 ounce) container Portobello mushroom caps, thinly sliced
- 1½ tablespoons unsalted butter, softened
- ½ teaspoon dried thyme
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- Heat the olive oil in a large skillet over medium heat. When the oil is shimmering, add the garlic and cook until fragrant, 30 seconds. Add all the mushrooms and cook until the mushrooms have softened, 10 minutes. Add the butter, thyme, salt, and black pepper and toss to evenly coat. Cook an additional 2 minutes.
- In each of 6 containers place ½ cup of the mushrooms. Cover and place in the refrigerator for up to 4 days or in the freezer for up to 2 months.
- To defrost, place in the refrigerator overnight. To reheat, place in the microwave uncovered and cook on high for 45 seconds minute.
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