Sauteed Mushrooms
by stevemur
Simple side-dish. You probably don't need a recipe for this one, but I'm posting here for easy linking to create a menu.
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INGREDIENTS
- 16 whole Mushrooms
- 1 tablespoon Butter
- 1 tablespoon Vegetable oil
- Salt and freshly ground pepper ; to taste
INSTRUCTIONS
Never run mushrooms directly under water; they will absorb water like a sponge, and your saute will be far too soggy.
Instead, get a paper towel slightly damp, and using it, wipe mushrooms down. Slice the mushrooms.
Preheat a large skillet to medium high heat. (The larger the saucepan the better -- mushrooms need space to brown. Despite my photograph, they should not be overlapping if you can avoid it.) Add oil. Wait a minute or two for it to come up to medium-high heat, and add butter, then mushrooms immediately. Brown on both sides, and take off of heat. Add salt and pepper to taste; serve immediately.
NOTES
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stevemur
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (90g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 160 | ||
| Calories from Fat: 149 (93%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 16.5g | 22 % | |
| Saturated Fat 4.5g | 22 % | |
| Monounsaturated Fat 8.1g | ||
| Polyunsanturated Fat 3.3g | ||
| Cholesterol 15.3mg | 5 % | |
| Sodium 83.3mg | 3 % | |
| Potassium 230.7mg | 6 % | |
| Total Carbohydrate 2.4g | 1 % | |
| Dietary Fiber 0.7g | 3 % | |
| Sugars, other 1.6g | ||
| Protein 2.3g | 3 % | |
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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. |
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Calories per serving: 160
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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