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Sauteed Mushrooms Recipe

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“This is a family recipe I have used for over 20 years,” says Elizabeth Lott of Amarillo, Texas. “Everyone I’ve ever served it to has raved about it.”
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 2 servings

Ingredients

  • 1/2 pound sliced fresh mushrooms
  • 1 tablespoon olive oil
  • 2 tablespoons dry red wine or reduced-sodium beef broth
  • 1/2 teaspoon reduced-sodium beef bouillon granules
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon pepper

Nutritional Facts

1 serving equals 103 calories, 7 g fat (1 g saturated fat), trace cholesterol, 202 mg sodium, 5 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.

Directions

  1. In a small skillet, saute mushrooms in oil for 2 minutes. Add wine, bouillon, garlic powder and pepper; saute 5 minutes longer or until mushrooms are tender and liquid is reduced by half. Yield: 2 servings.
Originally published as Sauteed Mushrooms in Healthy Cooking April/May 2008, p62

Nutritional Facts

1 serving equals 103 calories, 7 g fat (1 g saturated fat), trace cholesterol, 202 mg sodium, 5 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Reviews for Sauteed Mushrooms

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
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MY REVIEW
Reviewed Apr. 23, 2014

I put this on a grilled burger with a little cheese, and I didn't need anything else. And I'm a ketchup girl. That's saying something.

MY REVIEW
Reviewed Mar. 24, 2013

The best sauteed mushrooms every eaten.

MY REVIEW
Reviewed Nov. 20, 2011

I always made a sauteed mushroom recipe my mother gave me. Unfortunately, it called for a LOT of butter. Decided to try this recipe, and I'm sure glad I did! I think they are the best sauteed mushrooms I've ever had. Might add a little minced onion next time. Thanks, Elizabeth, for sharing your family recipe.

MY REVIEW
Reviewed May. 22, 2011

Made these for dinner tonight with some steaks on the grill...fabulous and easy!

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