Garlic Sautéed Mushrooms
Mark Boughton Photography / styling by Teresa Blackburn
- Yield: 4 servings
In the food world, this is called a “duxelle,” a mixture of finely chopped mushrooms, shallots and herbs that serves as a versatile filling or topping for lots of foods.
Ingredients
- 1tablespoon butter
- 8ounces white button mushrooms, finely chopped
- 2-- garlic cloves, roughly chopped
- 1/2cup dry white wine
- 1tablespoon fresh thyme or 1/2 teaspoon dried
- 1/4teaspoon salt
- -- Freshly ground black pepper
Instructions
- Heat butter in a large heavy skillet over medium-high heat until foam subsides. Add mushrooms and sauté until they begin to brown, 6 to 8 minutes. Add garlic, wine, thyme, salt and pepper; cook until about half the liquid evaporates, 6 to 8 minutes more.
Recipe by Serena Ball.
Nutritional Info *per serving
- Calories 65
- Fat 3g
- Saturated Fat 2g
- Polyunsaturated Fat 0.2g
- Monounsaturated Fat 0.7g
- Cholesterol 8mg
- Sodium 169mg
- Potassium 192mg
- Carbohydrate 3g
- Fiber 1g
- Sugars 1g
- Protein 2g
- Vitamin C 3mg
- Calcium 8mg