Sautéed Mushrooms
Egg free, gluten free, grain free, lactose free, nut free, peanut free, soy free, keto, paleo, vegetarian, low carb.
Prep time: 10 min
Cook time: about 20 min
Total time: about 30 min
Servings: 2
This is a side dish that goes great with both meat and fish. For pairing ideas, you can check out the Recipes in English section of this website and filter by course .
Ingredients
Click on the ingredients in the list for buying options (you might find alternative brands in the section Spesa/Grocery of this website).
White mushrooms, 230 g (8 oz)
Novella’s little veggies, 1 tbsp. Alternatively, you can use 1 clove of garlic.
Extra virgin olive oil, 12 g (1 tbsp)
Ghee, 13 g (1 tbsp)
Vegetable broth, ½ cup
Parsley to taste
Salt to taste
Pepper to taste
Instructions
1. Wash the mushrooms, remove the end of the stems, and slice them into 1 cm slices (about ⅓ inch).
2. Wash and chop the parsley.
3. Heat up the oil, ghee, and Novella’s little veggies (or garlic) in a nonstick fry pan over medium heat for 2 minutes.
4. Add the mushrooms and cook for about 10 minutes over medium-low, mixing every couple of minutes.
5. Add the broth and cook for another 10 minutes or until the broth has evaporated.
6. Remove from the heat and add the parsley. Add salt and pepper to taste.
7. Enjoy!
Sauteed mushrooms with pan-seared salmon.
Notes
This is a side dish that goes great with both meat and fish. For pairing ideas, you can check out the Recipes in English section of this website and filter by course .
Nutrition
Nutrition facts are provided as a courtesy, using the ingredient in the list and the USDA Food Database via myFitnessPal. This information is meant as a guideline only and should not be construed as a guarantee.
Serving size: 1 portion | Calories: 153 | Total fat: 14.6 g | Total carbohydrates: 4 g | Total fiber: 1.1 g | Total sugars: 2.3 g | Protein: 3.6 g | Net Carbohydrates: 2.9 g