Try this Sauteed Mushrooms with Red Wine recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350 degrees
On a baking sheet brush the portobellos with 1 tablespoon Olive Oil and season with salt and pepper. Bake for 25 minutes until tender and let cool, then slice 1/2 inch thick
Meanwhile, In a large deep skillet, heat 1 tablespoon olive oil. Add the leeks, garlic, and a pinch of salt and pepper. Cook over moderate heat until the leeks are just starting to brown, about 7 minutes. Transfer to bowl.
Heat 2 tablespoon Oil in the skillet. Add half the button and cremini mushrooms and a thyme spring. Season with salt and pepper and cook over moderately high heat. Stir occasionally until tender and browned, about 8 minutes. Transfer to the bowl. Repeat with the 2nd batch of mushrooms, thyme, and oil.
Return all mushrooms to the skillet. Add the red wine and cook until evaporated... Add the broth, lemon zest, and lemon juice and cook over moderate heat until the mushrooms are coated in a light sauce, about 4 minutes. Stir in the marsala and cook 1 minute.
Take off the heat and stir in the butter and arugula and season with salt and pepper.
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Serving Size: 1 Serving (2014g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 528 | ||
Calories from Fat: 291 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.3g | 43 % | |
Saturated Fat 10.2g | 51 % | |
Monounsaturated Fat 17.8g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 30.5mg | 9 % | |
Sodium 1299.3mg | 45 % | |
Potassium 523.1mg | 14 % | |
Total Carbohydrate 35.2g | 10 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 31.8g | ||
Protein 3.3g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 528
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