Sauteed Mushrooms

These sauteed mushrooms offer a simple yet elegant way to elevate any meal. By cooking fresh mushrooms in margarine until tender, then finishing with a splash of zesty lemon juice and a handful of chopped parsley, you create a dish that is both savory and bright. The addition of sliced onions adds a subtle sweetness that balances the earthiness of the mushrooms. This recipe is perfect for busy weeknights or as a healthy addition to a larger dinner spread. It is naturally vegan and diabetic-friendly, making it an accessible choice for various dietary needs. The process is straightforward, requiring minimal prep time and yielding a flavorful result that pairs beautifully with pasta, grilled proteins, or roasted vegetables.

Cooking Method: Frying, Sautéing

Cuisine: Italian

Courses: Side Dishes

Difficulty: Intermediate

Servings: 2

Calories: 111.6

Dietary: Diabetic, Gluten-free, Vegan, Vegetarian

Description

These sauteed mushrooms offer a simple yet elegant way to elevate any meal. By cooking fresh mushrooms in margarine until tender, then finishing with a splash of zesty lemon juice and a handful of chopped parsley, you create a dish that is both savory and bright. The addition of sliced onions adds a subtle sweetness that balances the earthiness of the mushrooms. This recipe is perfect for busy weeknights or as a healthy addition to a larger dinner spread. It is naturally vegan and diabetic-friendly, making it an accessible choice for various dietary needs. The process is straightforward, requiring minimal prep time and yielding a flavorful result that pairs beautifully with pasta, grilled proteins, or roasted vegetables.

Ingredients

4 tablespoon Margarine
1/2 pound Mushrooms, sliced (stems removed if using shiitake)
1/4 cup Onions, sliced
2 tablespoon Lemon juice
1/2 cup Fresh Italian parsley, chopped
to taste Salt
to taste Freshly ground black pepper

Directions

1
Slice the mushrooms. If using shiitake mushrooms, remove and discard the tough stems.
2
Heat the margarine in a medium to large frying pan over medium heat.
3
Add the sliced mushrooms to the melted margarine.
4
Saute the mushrooms for 3 to 4 minutes, stirring occasionally, until they begin to soften.
5
Add the sliced onions to the pan and continue cooking for about 3 minutes, or until the onions are limp and translucent.
6
Stir in the lemon juice, salt, and a pinch of freshly ground black pepper.
7
Taste the mixture and adjust seasoning with additional lemon juice or salt if desired.
8
Remove from heat and top with the chopped fresh parsley.
9
Serve immediately while hot.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 111.6kcal

% Daily Value *
Total Fat 10.5g17%
Saturated Fat 3.3g17%
Cholesterol 0.0mg0%
Sodium 157.2mg7%
Total Carbohydrate 3.4g2%
Dietary Fiber 0.8g4%
Sugars 1.8g
Protein 2.0g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Leftover sauteed mushrooms can be stored in an airtight container in the refrigerator for up to 3 days. They can also be frozen for later use; allow to cool completely before freezing, and thaw in the refrigerator before reheating.

Substitutions: You can use butter instead of margarine for a richer flavor. Olive oil is another excellent vegan option. Feel free to add minced garlic during the onion step for extra aroma.

Variations: For a creamier texture, stir in a splash of plant-based milk or cream at the end of cooking. This dish pairs well with crusty bread to soak up the flavorful juices.

Keywords: mushrooms, sauteed, lemon, parsley, onions, italian, vegan, side dish, margarine, vegetarian, quick, easy, healthy, garlic, herbs, dinner, lunch, vegetarian-friendly, low-carb

Read it online: https://www.chefs-mate.com/recipe/sauteed-mushrooms/