Guest guest Posted December 5, 2001 Report Share Posted December 5, 2001 * Exported from MasterCook * Wild Mushrooms In Garlic Sauce Recipe By : The Mediterranean Vegan Kitchen, Donna Klein, page 22 Serving Size : 4 Preparation Time :0:00 Categories : Appetizers And Snacks Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound medium fresh wild or cremini mushrooms -- washed and stemmed 3 tablespoons extra-virgin olive oil 4 cloves garlic (3 finely chopped and 1 left whole) 1/2 lemon -- Juice of (about 1 1/2 tablespoons) 1 tablespoon finely chopped fresh flat-leaf parsley Salt and freshly ground black pepper -- to taste Makes 4 to 6 appetizer, side-dish, or first-course servings The Spanish have a passion for mushrooms, especially wild ones. The following recipe is the most primitive method of cooking wild mushrooms and, I think, the one that best brings forth their natural essence. Although cremini are not wild, but cultivated brown mushrooms, their earthy flavor renders them well suited to this dish. Thoroughly dry the mushrooms with paper towels. In a large nonstick skillet, heat the oil over medium heat until hot but not sizzling. Add the whole garlic clove and cook, stirring, for 1 minute. Add the mushrooms and cook, tossing and stirring constantly, until lightly browned and barely softened, 4 to 5 minutes. Do not allow mushrooms to release their own juices. Remove the skillet from the heat and add the remaining garlic, lemon juice, parsley salt, and pepper; toss well to combine. Transfer to a large serving platter or individual plates and serve warm or at room temperature. Per Serving: Calories 137, Protein 4g, Total Fat 11g, Saturated Fat 1g, Cholesterol 0mg, Carbohydrate 6g, Dietary Fiber 2g, Sodium 6mg - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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