RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2057
| View Recipe |
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| Recipe Name: |
Michael's Best Button Mushrooms |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-05-06
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
25.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$3.69
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 Tablespoon parsley, flat-leaf chopped
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Directions:
In a large skillet, heat the oil over high heat. Add the mushrooms. Do not move the mushrooms until they have caramelized on the bottom. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss them and continue to cook for about 5 minutes.
Add the butter. Cook and toss for 5 minutes, until beautifully browned.
Season with salt and add the garlic. Sauté another 2 minutes, and add the thyme and lemon juice. Cook to evaporate the liquid.
Add the wine and reduce until the mushrooms are glazed with the sauce. Toss in the parsley and serve immediately. |
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| Nutrition per Serving: |
| Calories: |
354 |
Total Carbs: |
13.2 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
28.2 |
Protein: |
7.76 |
| Fiber: |
1.20 |
Sodium: |
10.39 |
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