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Wild Mushroom Sauté

posted in: Dinner, Mushroom 0

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  • 1/2 cup (packed) fresh Italian parsley leaves
  • 3 garlic cloves
  • 5 tablespoons extra-virgin olive oil
  • 1/2 teaspoon coarse sea salt
  • 2 pounds assorted fresh wild mushrooms (such as chanterelles, morels, boletes, portobellos, crimini, oyster and stemmed shiitakes), large mushrooms quartered, medium mushrooms halved
  • 1 tablespoon fresh lemon juice
  • Additional fresh Italian parsley
Servings: 6

  1. Finely chop 1/2 cup parsley with 1 garlic clove; set parsley mixture aside. Finely chop remaining 2 garlic cloves. Whisk chopped garlic, 4 tablespoons oil and 1/2 teaspoon salt in large bowl to blend. Add mushrooms and toss to coat.
  2. Heat remaining 1 tablespoon olive oil in heavy large skillet over high heat. Add mushroom mixture and saut
é until mushrooms are brown and just tender, about 10 minutes. Remove skillet from heat. Mix in parsley mixture and lemon juice. Season to taste with salt and pepper. Transfer mixture to bowl. Garnish with additional fresh parsley and serve.

Estimated Nutrient Breakdown:

Calories: 972.43
Weight: 1,040.41g
Total Fat: 72.71g
Saturated Fat: 9.39g
Trans-Fat: 0.00g
Monounsaturated Fat: 49.37g
Polyunsaturated Fat: 7.18g
Protein: 15.34g

Cholesterol: 0.00g
Sodium: 1,047.92g
Calcium: 210.08g
Magnesium: 141.20g
Potassium: 4,865.00g
Iron: 34.53g
Zink: 6.99g
Phosphorus: 555.36

Vit A: 169.67
Vit B1: 0.19
Vit B2: 2.00
Vit B3: 37.66
Vit B6: 0.55
Vit B12: 0.00
Vit D: 1,923.23
Vit E: 1,923.23
Vit K1: 701.73


Caution: Sulfites
Health Notes: Sugar-Conscious,Peanut-Free,Tree-Nut-Free,Alcohol-Free,
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Author: Epicurious
Tags: Wild Food Box,Mushroom

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