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Savor these garlicky sautéed mushrooms hot from the pan. Spoon them over grilled bread as a snack or alongside grilled lamb, beef or chicken as a flavorful side dish. For a particularly delicious variation, combine chanterelles, portobellos and cremini with the more common white mushrooms.
- 5 tablespoons olive oil or equal parts unsalted butter and olive oil
- 2 tablespoons minced garlic
- 1/4 cup diced bacon or cooked diced ham
- 1 pound fresh mushrooms (see note above), brushed clean and halved if small or sliced 1/4 inch thick
- 1/4 cup dry white wine or dry sherry, if needed
- 1/3 cup chopped fresh flat-leaf (Italian) parsley, or 1/4 cup chopped fresh flat-leaf (Italian) parsley and 2 tablespoons chopped fresh thyme
In a large sauté pan over medium heat, warm the olive oil or melt the butter with the olive oil. Add the garlic and bacon or ham and sauté for 2 minutes. Raise the heat to high, add the mushrooms and continue to sauté, stirring briskly, until they release their juices and the liquid evaporates, 5-8 minutes. If the mushrooms do not release much liquid, add the wine or sherry and cook until the liquid evaporates.
Add the parsley or the parsley and thyme and stir well. Season to taste with salt and freshly ground pepper, and serve hot.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
263 calories; 24g total fat; 7mg cholesterol; 86mg sodium; 9g carbohydrates; 2g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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