Gourmet. April 2004. I can get at least 6 different varieties of fresh mushrooms at the Asian market. This recipe is for them!
Provided by dicentra
Categories Vegetable
Time 45m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Trim portabella stems and thinly slice lengthwise. Scrape away gills on portabella caps with a spoon, then cut caps into 1/8-inch-thick slices.
- Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté white mushrooms with lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring occasionally, until liquid mushrooms give off is evaporated, about 5 minutes.
- Transfer cooked mushrooms with a slotted spoon to a large bowl and keep warm, covered.
- Sauté shiitakes, oyster mushrooms, and portabellas (caps and stems) in separate batches in same manner, using 2 tablespoons oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper for each batch, and transferring to bowl with white mushrooms.
- Return all cooked mushrooms to skillet and sauté with parsley and garlic over moderately high heat, stirring, 1 minute.
Nutrition Facts : Calories 169.7, Fat 11.5, SaturatedFat 1.6, Sodium 251.6, Carbohydrate 15.3, Fiber 3.8, Sugar 4.6, Protein 5.8
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