Sautéed Mushrooms with Shallot

37 Reviews
97% would make this recipe again

A side dish ready in just a few minutes.

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Preparation : 5 min Cooking : 5 min

Ingredients

1 1/2 tbsp olive oil 23 mL
1 shallots, finely chopped 40 g
28 button (white) mushrooms, cut in quarters 400 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Method

  1. Clean the mushrooms and finely chop the shallot.
  2. Heat the oil in a saucepan over medium heat. Add the mushrooms and sauté, with stirring, until the mushrooms are browned and any liquid they give off has evaporated, 3-4 min.
  3. Lower the heat to medium-low, then stir in the shallot and sauté until translucent, 2-3 min. Season with salt and pepper to taste, then serve.

Nutrition Facts Table

per 1 serving (80 g)

Amount

% Daily Value

Calories

60

Fat

4 g

6 %

Saturated 0.5 g
+ Trans 0 g

2 %

Cholesterol

0 mg

Sodium

10 mg

0 %

Carbohydrate

4 g

1 %

Fibre

1 g

2 %

Sugars

1 g

Net Carbs

3 g

Protein

2 g

Vitamin A

1 %

Vitamin C

1 %

Calcium

1 %

Iron

3 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Selenium
Good source of  :
Copper, Vitamin B2
Source of  :
Folacin, Manganese, Niacin, Pantothenic Acid, Phosphorus, Potassium, Vitamin B1, Vitamin B6, Vitamin E, Zinc
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables ½
Fats ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

37 Reviews (36 with rating only) 97% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

View All Reviews
march 17, 2012 | I would make this recipe again

Delicious!!!!

Useful 0

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