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5
from 1 vote
Mushrooms with Garlic and Sage in White Wine Sauce
Baby portobello mushrooms are first sauteed with garlic, shallots, and fresh sage. Then, these mushrooms are simmered in a simple white wine sauce.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Side Dish
Cuisine:
American
Servings:
4
serves 4-6
Calories:
168
kcal
Author:
Lyuba Brooke
Ingredients
2
Tbsp
canola oil
32
oz
whole baby bella mushrooms
2
shallots
5
garlic cloves
2
Tbsp
flour
1/2
cup
white wine
1/3
cup
vegetable or chicken broth
1
Tbsp
diced fresh sage
1/4
tsp
ground white pepper
Salt
Instructions
Wash mushrooms and cut off stems. Set aside.
Preheat a large cooking pan over medium heat. Add canola oil and heat through.
Slice shallots thinly and add to the cooking pan. Cook until fragrant.
Add mushrooms and pressed garlic. Mix and saute mushrooms, garlic, and onion for 7-10 minutes.
Sprinkle flour over mushrooms and mix well.
Pour in white wine, mix and let it simmer for about a minute.
Add broth and mix everything well.
Add diced sage and stir well.
Season with white pepper and salt. Cook another 5-7 minutes.
Nutrition
Calories:
168
kcal
|
Carbohydrates:
17
g
|
Protein:
7
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
0.03
g
|
Sodium:
96
mg
|
Potassium:
1105
mg
|
Fiber:
2
g
|
Sugar:
5
g
|
Vitamin A:
43
IU
|
Vitamin C:
2
mg
|
Calcium:
66
mg
|
Iron:
2
mg