Sauteed brown mushrooms with garlic
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 52.4
- Total Fat: 2.3 g
- Cholesterol: 0.0 mg
- Sodium: 0.2 mg
- Total Carbs: 5.0 g
- Dietary Fiber: 1.2 g
- Protein: 3.5 g
View full nutritional breakdown of Sauteed brown mushrooms with garlic calories by ingredient
Introduction
The trick of doing these with very little oil is to use a nonstick pan and a heat proof basting brush to 'paint' the 1 tsp of oil over the whole surface. Then, sear the mushrooms on the highest flame for a brief time. The trick of doing these with very little oil is to use a nonstick pan and a heat proof basting brush to 'paint' the 1 tsp of oil over the whole surface. Then, sear the mushrooms on the highest flame for a brief time.Number of Servings: 2
Ingredients
-
2 cups chopped brown mushrooms (baby bellas or italian mushrooms)
1 tsp olive oil
1 tsp garlic, minced fine
1/4 tsp sea salt
1/4 tsp turmeric
1/4 tsp onion powder
ground black pepper to taste
Directions
This cooks down to about 1 cup of finished mushrooms, which I estimate is 2 servings.
1. Heat a large frying pan over high heat and add the oil. You want a pan with enough surface that all the mushrooms will be spread out over the surface and don't get stacked up on each other, otherwise they will steam, not sear. Using a heat proof basting brush, quickly spread the oil evenly over the entire surface of the pan.
2. Quickly toss all the mushrooms into one layer in the pan. Sprinkle evenly with salt. Let sear for 1-2 minutes, you want a deep brown color but not burnt. You should smell a rich mushroomy smell exude just as they're almost ready to be stirred. Stir and flip the mushrooms 1-2 times, each time letting them set for 1-2 minutes to brown, until all sides are evenly seared and the mushrooms have reduced in volume about half. Ideally, at this high heat, they won't release their juices.
3. Add the minced garlic and the onion powder and turmeric, and continue to cook another 2 minutes or so over medium heat, to brown the garlic and meld the flavors. Stir constantly until done to keep the garlic from burning.
Serve in a ommeltte, with meat or fish, as a topping to a sandwich or over polenta or risotto.
Number of Servings: 2
Recipe submitted by SparkPeople user CCKELLY3.
1. Heat a large frying pan over high heat and add the oil. You want a pan with enough surface that all the mushrooms will be spread out over the surface and don't get stacked up on each other, otherwise they will steam, not sear. Using a heat proof basting brush, quickly spread the oil evenly over the entire surface of the pan.
2. Quickly toss all the mushrooms into one layer in the pan. Sprinkle evenly with salt. Let sear for 1-2 minutes, you want a deep brown color but not burnt. You should smell a rich mushroomy smell exude just as they're almost ready to be stirred. Stir and flip the mushrooms 1-2 times, each time letting them set for 1-2 minutes to brown, until all sides are evenly seared and the mushrooms have reduced in volume about half. Ideally, at this high heat, they won't release their juices.
3. Add the minced garlic and the onion powder and turmeric, and continue to cook another 2 minutes or so over medium heat, to brown the garlic and meld the flavors. Stir constantly until done to keep the garlic from burning.
Serve in a ommeltte, with meat or fish, as a topping to a sandwich or over polenta or risotto.
Number of Servings: 2
Recipe submitted by SparkPeople user CCKELLY3.
