Sage Mushrooms
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 71 |
| pro | 2 g |
| total fat | 4 g |
| sat. fat | 2 g |
| carb | 6 g |
| fibre | 2 g |
| chol | 10 mg |
| sodium | 138 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 11 |
| vit A | 4 |
| vit C | 7 |
| folate | 8 |
When a craving for mushrooms hit Ralph, he would bundle the kids into the car and head for the supermarket to buy mushrooms. "Just mushrooms," says Michael. "Then he would fry up a big feed of them and we would all sit down to enjoy them - just mushrooms."
Ingredients
-
2 tbsp (25 mL) butter
1 onion, finely chopped
8 cups (2 L) sliced mushrooms (about 1-1/2 lb/750 g)
2 cloves garlic, minced
1/3 cup (75 mL) red_wine
1/4 tsp (1 mL) each salt and pepper
2 tbsp (25 mL) shredded fresh sage
Preparation
In large skillet, melt butter over medium-high heat; cook onion, stirring occasionally, for about 5 minutes or until softened. Add mushrooms and garlic; cook for about 12 minutes or until no liquid remains.
Add wine, salt and pepper; cook for 4 minutes or until wine has almost evaporated. Stir in sage.
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