Janice's Sauteed Mixed Mushrooms

Mushrooms are remarkably low in calorie, filling, and very good for you. For this recipe, use whatever type of mushroom you prefer. Try types that are new to you, try mixing them up for variety, but whatever you do - cook and eat the beautiful fungi often!

The nutrition facts can be found at Calorie Count! The nutrition facts are for the two serving size.

12 Edible Mushrooms in the US

Sauteed Mixed Mushrooms

Serves 2 as a topping for rice, or 4 as a side dish

Ingredients:

1 pound of any combination of mushrooms you love

3 T vegetable stock
2 garlic cloves
2 T olive oil
salt and pepper, to taste
1/2 - 1 t rosemary, to taste
1 green onion, sliced

Directions:

Clean and slice the mushrooms, including the stems if you like them (just cut off the dried part at the tip)

Add the stock to a non-stick pan with a lid and heat til the stock is steaming. Add the mushrooms and garlic and cover for 3 minutes. Remove the lid and cook another 4-5 minutes or til the mushrooms are nearly cooked to your tastes. Stir in the seasonings and continue to cook for one minute. Remove from heat and drizzle with olive oil and green onion slices and stir. Serve immediately.

Notes:

A terrific side dish with a steak or as a meatless entree over brown rice.

Like fungi? Check out this book by our own Chef Meganr - Fungi of Dryad Ranch!