Sauteed Portabella and Cremini Mushrooms

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Name: Sauteed Portabella and Cremini Mushrooms
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: not set
Ingredients: 1 1/2 pounds portabella mushrooms; 1 1/2 pounds cremini mushrooms; 3 ea large shallots; 1/2 cup unsalted butter; 4 ea scallions green parts only; 1/2 cup balsamic vinegar; 5 tablespoons soy sauce; 1/4 cup sugar

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INGREDIENTS

1 1/2 pounds portabella mushrooms
1 1/2 pounds cremini mushrooms
3 ea large shallots
1/2 cup unsalted butter
4 ea scallions ; green parts only
1/2 cup balsamic vinegar
5 tablespoons soy sauce
1/4 cup sugar

INSTRUCTIONS

Halve portabellas and cut into 1/4" thick slices. Cut cremini into 1/4" thick slices. Chop shallots and in a 12" heavy skillet cook half of shallots in half of butter over moderate heat, stirring 1 minute. Add portabellas and salt and pepper to taste and cook, stirring occasionally, until liquid mushrooms give off is evaporated, about 15 minutes. Transfer portabellas to a bowl and keep warm, covered. Cook remaining shallots in remaining butter over moderate heat, stirring, 1 minute. Add cremini and salt and pepper to taste and cook, stirring occasionally, until liquid mushrooms give off is evaporated, about 10 minutes. Add portabellas to cremini and keep warm, covered. Mushrooms may be prepared up to this point 1 day ahead and chilled, covered.

Diagonally cut scallions into thin slices. In a bowl whisk together vinegar, soy sauce and sugar. Heat mushrooms over moderately high heat until hot and add vinegar mixture. Bil mixture 3 minutes or until liquid is reduced slightly, and stir in scallions.

NOTES

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Sauteed Portabella and Cremini Mushrooms

1 1/2 pounds portabella mushrooms
1 1/2 pounds cremini mushrooms
3 ea large shallots
1/2 cup unsalted butter
4 ea scallions green parts only
1/2 cup balsamic vinegar
5 tablespoons soy sauce
1/4 cup sugar

Halve portabellas and cut into 1/4" thick slices.  Cut cremini into 1/4" thick slices.  Chop shallots and in a 12" heavy skillet cook half of shallots in half of butter over moderate heat, stirring 1 minute.  Add portabellas and salt and pepper to taste and cook, stirring occasionally, until liquid mushrooms give off is evaporated, about 15 minutes.  Transfer portabellas to a bowl and keep warm, covered.  Cook remaining shallots in remaining butter over moderate heat, stirring, 1 minute.  Add cremini and salt and pepper to taste and cook, stirring occasionally, until liquid mushrooms give off is evaporated, about 10 minutes.  Add portabellas to cremini and keep warm, covered.  Mushrooms may be prepared up to this point 1 day ahead and chilled, covered.

Diagonally cut scallions into thin slices.  In a bowl whisk together vinegar, soy sauce and sugar.  Heat mushrooms over moderately high heat until hot and add vinegar mixture.  Bil mixture 3 minutes or until liquid is reduced slightly, and stir in scallions.

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Nutrition

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Serving Size: 1 Serving (385g)
Recipe Makes: 8 Servings

Calories: 205
Calories from Fat: 111 (54%)

Amt Per Serving		% DV

	Total Fat 12.3g	16 %
	Saturated Fat 7.4g	37 %
	Monounsaturated Fat 3g
	Polyunsanturated Fat 0.8g
Cholesterol 30.5mg		9 %
Sodium 1771.7mg		61 %
Potassium 1528.1mg		40 %
Total Carbohydrate 19.5g		6 %
	Dietary Fiber 5.1g	20 %
	Sugars, other 14.4g
Protein 9.3g		13 %
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: 205

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