Mushroom marsala sauce

My Husband's birthday was last week so of course I had to make him something delicious for dinner. Between the two of us, we couldn't decide on what he wanted. One thing was for sure: he wanted beef. And mushrooms. And wine. The first thing he suggested was beef burgundy, delicious indeed, but we'd recently had beef stew, which is very similar and I didn't want those flavors again. Yes, it's his birthday, but I'm in charge of the food! Beef Stroganoff was suggested, we haven't had it in a while, but I've made that plenty of times before. Steak, sure, but what can we do to make it more special for his birthday??

That's when my good friend Phyllis and I got chatting. She told me about a recipe she'd concocted using shallot & mushrooms, a bit of marsala wine, sour cream and Parmigiana done up gratin style. The timing of our conversation couldn't have been better!! Here was something different that would pair perfectly with the beef the Witchy Husband had requested. And it has wine, a flavor he'd been thinking about. And mushrooms! And sour cream!! I couldn't wait to get working on this delightful birthday treat!

Phyllis' original dish was done in a casserole and baked to melt and brown the cheese. I decided to morph her idea into a sauce that could blanket the steaks. I cooked the beef using the grilled steak technique I've written about before, except I seared them on my stove top in a cast iron skillet. The skillet was then deglazed after the steaks cooked so that lovely browned beefy flavor could become one with my sauce. The sauce was done in a seperate sautee pan, starting with the butter, shallots and mushrooms. Once the 'shrooms were deeply browned the pan was deglazed with marsala wine. After reduction the Witch added the deglaze liquid from the steaks pan, a touch of water and sour cream. The resulting sauce was rich, velvety, lusciously and deeply flavored. It was the PERFECT companion to the medium rare cooked sirloins. Birthday dinner perfection!! Happy Birthday Hon, I love you!

Mushroom Marsala sauce

makes 2 servings

Inspired by Phyllis Davis

8 large white mushrooms, sliced

1 medium shallot, fine diced

3T butter, unsalted

1/2 c marsala wine, dry

1/2 c sour cream

1/2 t thyme crushed

1 c water, divided

parmesean cheese, fresh grated, about 4T

2 steaks, pan seared using reverse sear technique

kosher salt and pepper

In a sautee pan melt butter over medium high heat. Once it stops foaming add the finely diced shallot and sautee until translucent, about 4 minutes. Add the mushrooms and toss to coat in butter evenly. The mushrooms will absorb the butter, this is ok, just let them cook. Cook for 10 minutes, stirring every few minutes, until mushrooms are deeply browned.

Deglaze pan with marsala wine. Allow to reduce by half. Remove from heat and add sour cream, slowly stirring it into the sauce. Add 1/2 c water to the sauce and stir well.

Deglaze pan that steaks seared in with remaining water. Scrape up any browned bits from the pan and add this to the sauce. Add the parmesean cheese to the sauce, stir well, taste for seasoning and add salt and pepper as needed. Serve over rested steaks.

*~*Kitchen Witch TIP: If you're cooking the steaks outside on the grill simply substitute the steak deglazing liquid with about 1/2 cup of beef broth.~*~

Nutrition Facts User Entered Recipe
2 Servings
Amount Per Serving
Calories		325.6
Total Fat		29.4 g
	Saturated Fat	18.3 g
	Polyunsaturated Fat	1.1 g
	Monounsaturated Fat	8.5 g
Cholesterol		71.9 mg
Sodium		37.6 mg
Potassium		224.4 mg
Total Carbohydrate		6.2 g
	Dietary Fiber	0.1 g
	Sugars	0.2 g
Protein		2.8 g

Hackbraten & Spaetzle with mushroom cream gravy

The Kitchen Witch is NOT a convenience foods fan. As a matter of fact I go out of my way to avoid all things processed and 'easy'. But sometimes you get in a rutt. And sometimes a friend suggests that you use a seasoning packet for a German dish that you've never heard of, much less tasted. And when you look at this seasoning packet and see that its got no HFCS or PHO's in it, well why not? There are times when a seasoning packet becomes your best friend and sparks an entire dinner that the family really loved. This meal was one of those times!

The meal in question, my dear readers, is Hackbraten, which are German mini meatloaves and they are delicious!! I served these delightful patties with spaetzle, a German egg dumpling, from a BOX! Yes. Seasoning from a packet and noodles from a box, heck I even used better than bullion for the broth!! Does using these prepackaged ingredients make me less of a cook? No. What it does is make me human and recognize that sometimes not every single thing needs to be from scratch. It can be semi homemade. But not cheesed out like Sandra Lee's version of semi homemade, after all I am a Kitchen Witch, therefore I do have standards.

The hackbraten are delicate patties of beef that are seasoned with onion, garlic and paprika and bread crumbs. They are light in texture and have a delicious seared outer crust. The spaetzle are tender yet firm morsels of tastiness. The gravy I made from caramelized cremini mushrooms, shallot, garlic, beef broth and half and half. It was a most delicious and satisfying meal, one that we'll be enjoying again I have no doubt. I am a very happy Kitchen Witch to have heeded the advice of a good friend and tried something new that I normally wouldn't have.

~*~The review of products is the opinion of the Kitchen Witch solely. The Kitchen Witch was not paid or reimbursed for her product review~*~

Hackbraten with spaetzle and mushroom cream gravy
Makes 4 servings
1 lb lean ground beef
1 packet Maggi hackbraten seasoning mix
1/2 box Maggi spaetzle
about 15-20 cremini mushrooms
1 shallot finely minced
1 clove garlic pressed or minced
1/4 c white wine
1 cup beef broth
1/3 c half and half
2 T butter
1 T olive oil
2 T canola oil
1 T corn starch

Bring a large pot of water to boil and season it with salt. Cook spaetzle according to package, about 25 minutes.

Mix the ground beef with seasoning mix according to directions. Form into 8 small patties.

Heat a large skillet over medium heat. Once hot add 1T canola oil and pan fry the patties, using 2 batches so as not to crowd the pan. Cook until desired doneness.

While the patties cook make the gravy.
In a 2nd skillet melt the butter and olive oil. Once hot add the mushrooms and brown well. When mushrooms are about 80% done add the shallot and garlic and continue to cook until shallot starts to brown on the edges, 2-3 minutes longer. Deglaze pan with white wine and allow to reduce by 1/2. Mix the cornstarch into the beef broth, stir it well and add to the pan. Bring gravy up to a simmer to thicken. Once thickened stir in the half & half. Serve with hackbraten and spaetzle.



Nutrition Facts provided by SparkPeople recipe calculator
4 Servings, 2 patties, spaetzle and gravy
Amount Per Serving
Calories 678.6
Total Fat 36.6 g
Saturated Fat 14.7 g
Polyunsaturated Fat 2.3 g
Monounsaturated Fat 14.6 g
Cholesterol 138.0 mg
Sodium 1,606.6 mg
Potassium 388.3 mg
Total Carbohydrate 50.0 g
Dietary Fiber 4.1 g
Sugars 2.5 g
Protein 30.6 g

Swedish Meatballs

Recently a friend of mine asked for a recipe for Swedish meatballs. It took me a while to make them, and for that I am deeply sorry. These little babies are GOOD!! Please don't let the extensive ingredients list discourage you. Once you try these meatballs you'll be hooked.

The meatball is lightly seasoned with salt, pepper and nutmeg. The nutmeg makes the dish have a rich quality, I wouldn't leave it out. I also threw in a bit of ricotta cheese, mostly because I had some, but also for the flavor as well as moisture they provided to the meatballs. You didn't get a 'cheesy' flavor from them at all, the cheese kept them moist and light. They were very well received by the 3 children that were lucky enough to eat them. Knowing that all 3 kids disliked mushrooms meant there were more for the adults. I left the mushrooms large so they were easier to pick around for the kids, however if I were making this again I might dice the mushrooms finer so they were more evenly distributed in the sauce. The choice is yours. We made the meatballs bit size using a small 2 teaspoon cookie scoop. The smaller size allows a quicker cooking time and they are the perfect bite size.

Now the Witch makes no claims at authenticity, I've never been to Sweden and honestly I don't know if 'Swedish Meatballs' are even Swedish. They could be as Swedish as French toast is French. You get the idea. But when I was brainstorming this recipe I thought that a bit of bacon in the sauce wouldn't be a bad thing. Really, when is adding bacon a bad thing?! The bacon was indeed well received and added a great depth of flavor that would have been missed otherwise. I sauteed the mushrooms in the bacon fat for extra flavor and discarded the fat after the mushrooms cooked, so all the goodness of bacon fat flavor was in the dish with out all the bacon fat itself.

The results were very successful! Tender, flavorful meatballs in a creamy rich sauce filled with mushrooms, bacon bits and deliciousness. Swedish meatballs will be gracing our dinner table more often, this I'm sure of! Enjoy!

Swedish Meatballs
makes 6 servings
1.5 lb lean ground beef
1/3 c ricotta cheese
fresh ground nutmeg, about 1/4 t divided (if using preground use a bit less)
1-1.5 t kosher salt
1/4 t ground black pepper
1 egg
1/2 c panko
1 onion, small, fine mince
1/2 c white wine, dry
1/2 t garlic granules
1/2 lb bacon, diced
1 package cremini mushrooms (4 oz), quartered
2 cups chicken broth
1 cup milk
1/3 c sour cream
1 t worstershire sauce
2-3 T flour

In a mixing bowl place the ground beef with 1/8 t nutmeg, about 3/4 t kosher salt, 1/4 t pepper, panko, 1/2 the onions, granulated garlic and 2 T white wine. In a small bowl mix the ricotta and egg together. Pour the ricotta mix over the meat & other ingredients and mix until very well incorporated. Make small bite sized meatballs, about 2t of meat mixture for each ball. ~*~the Witch used a small 2t cookie scooper, made things easy & uniform~*~

Place formed balls onto a baking sheet, bake for 15 minutes, turn the oven off and allow to rest in oven for 5 minutes before removing tray.

While the meatballs bake start the sauce.

Cook bacon in a large skillet until crispy and all fat is rendered out. Remove and drain bacon, reserve for later use.

In the same bacon drippings add the mushrooms and cook until very browned on all sides, about 10 minutes. Once browned remove mushroom to drain and reserve.

Discard the bacon fat.

Place the pan back on the heat, add the onions and sautee for a minute or 2, until the onions start to get browned from the cooked on bits on the bottom of the pan. Add the remaining white wine, deglaze pan, scraping up the fond that has cooked on to the bottom of the pan. Allow wine to reduce by half.

In a small bowl combine the milk and flour, whisking well to break up lumps. Once you have a smooth slurry mixture add it to the pan with the onions & reduced white wine. Whisk well, it will thicken immediately. Add the chicken stock slowly, whisking the entire time to break up lumps. Bring to a simmer, add the remaining nutmeg, mushrooms and cooked meatballs to the sauce, taste for season & add more salt & pepper as needed. Simmer covered for 5 minutes to marry all ingredients. Top with bacon just prior to serving, stirring it into the sauce, coating all meatballs with sauce. Serve with pasta or mashed potatoes.



Nutrition Facts provided by SparkPeople recipe calculator
Amount Per Serving
Calories 421.4
Total Fat 28.5 g
Saturated Fat 12.1 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 11.7 g
Cholesterol 120.1 mg
Sodium 884.6 mg
Potassium 435.9 mg
Total Carbohydrate 11.9 g
Dietary Fiber 0.7 g
Sugars 2.9 g
Protein 25.5 g

Supreme Pizza pasta salad

On the menu tonight is Supreme Pizza Pasta Salad. Really, Kitchen Witch, another pasta salad? Yes! Indeed yes another pasta salad. Pasta salad is so versatile. Its perfect for summer time eating what better way to use summers fresh produce in its finest forms?

This pasta salad has a tomato dressing, pepperoni, red and green bell peppers, mushrooms, onions and cheese, both mozzarella pearls and asiago cheeses. Its literally a supreme pizza in a bowl. Feel free to customize the toppings to what your family enjoys.

I found fresh mozzarella pearls (very small balls, 1/4 inch!) in the deli case of my grocery store. If you can find them they are worth the cost; sweet, creamy, delicious nuggets of cheesy goodness that are perfect size for pasta salads. If you find them I highly recommend trying them.

Supreme Pizza Pasta Salad
serves 4
3/4 lb pasta, spirals
3 roma tomatoes
1 green pepper diced
1/2 red bell pepper diced
3 green onions sliced thin
1 clove garlic
1 sprig oregano minced
2 T red wine vinegar
3 T olive oil
Salt & pepper
20 pepperoni slices
6 baby portabello mushrooms
1/2 c mozzarella pearls
1/4 c fresh grated asiago or Parmesan cheese

2 T olive oil for sautee

Cook pasta in salted water until al dente, about 7-8 minutes.

While pasta is cooking put the tomatoes and garlic in a blender or food processor and process until smooth.

In a large bowl mix the oregano, vinegar, 1/2 t kosher salt & fresh ground pepper. Whisk in 3 T olive oil to make a thick dressing. Add the pureed tomatoes and garlic. Whisk to incorporate well. Reserve 3/4 c of this dressing for the pasta.

Dice bell peppers and slice green onion. In a preheated skillet add 2-3t olive oil and the peppers & onions. Cook about 5 min over medium high heat or until they are softened slightly and start to take on a bit of color. Add to the bowl with the tomato dressing. Stir.

Quarter mushrooms and sauté them in 2T olive oil until golden browned on all sides. Remove and let cool.

Once pasta is cooked drain well. Pour cooked pasta onto a sheet pan and pour the reserved tomato dressing on top, tossing to evenly coat pasta. Allow to cool to room temperature, about 30 minutes. Cool cooked mushrooms with pasta also.



Cook pepperoni in the same skillet about 2 minutes on each side or until it crisps and has rendered out a lot of the fat. Drain pepperoni, crumble once cooled.

Once pasta and mushrooms are cooled prepare salad. Add the mozzarella pearls to the pepper/tomato mixture, topping with the pasta and mushrooms. Add grated asiago cheese and toss well to coat evenly with dressing and veggies. Enjoy at room temperature for fullest flavor.



Nutrition Facts provided by Spark People Recipe Calculator
4 Servings
Amount Per Serving
Calories 622.7
Total Fat 34.1 g
Saturated Fat 9.7 g
Polyunsaturated Fat 2.4 g
Monounsaturated Fat 18.3 g
Cholesterol 45.7 mg
Sodium 1,223.1 mg
Potassium 375.6 mg
Total Carbohydrate 60.7 g
Dietary Fiber 4.5 g
Sugars 3.1 g
Protein 21.5 g

Coq Au Vin

One of my good friends Kelly sent me a link to The Amateur Gourmet and his version of Coq au Vin. Immediately I knew that I too must make this. As I'm sure many of you have realized by now I'm a sucker for long slow braised dishes, and dishes that include wine. Well, my friends, this one has both :) And its wonderful!!!

There are a TON of steps to making this meal. Lots of little, simple things, but a LOT of them nonetheless. I'm pretty adventurous in the kitchen and even I was thinking about half way through, "This better be some damn good chicken for all this flipping work!" I'm happy to report that it was worth the work.

When my husband took his first bite of Coq au Vin, he looked at me and said "This is the most complex sauce, its like a good chocolate in that regard". Do I love that man, or what?? He's so right too, its a very deep flavored, complex and yet oh so comfy cozy home cooking.

And the smell...dear Lord, the smell!! Forget April Rain or Apple Breeze air fresheners, they need to sell Coq au Vin scented febreeze. The smell was out of this world good.

My 3 yr old daughter even enjoyed this meal. She told me "its like a restaurant Mom, but its our own house!" What an astute little girl I have :) It really was out of this world. If you have 3-4 hours and want to impress your friends and family, I highly recommend making this dish.

Coq au Vin
serves 6-8
adapted from Molly Stevens and The Amateur Gourmet
1 chicken cut into 8 pieces (2 legs, 2 thighs, 2 breast and 2 wings)
1 bottle red wine (I used el cheap-o boxed Burgundy wine, worked great!)
1 onion, cut into 1/2 inch pieces
3 carrots cut into 1/2 inch pieces
2 cloves garlic crushed but whole
1 t dry thyme or 2 sprigs fresh thyme
1 bay leaf
2 t kosher salt
1/3 t pepper
4 strips bacon, diced
1 cup chicken stock
1 T tomato paste
1 bag pearl onions (next time I'm using cipolini onions I think they'd be a lot better)
1 pack cremini mushrooms (or white mushrooms)
3 T butter
1/4-1/2 c flour for dredging

First do all of your prep work: chop veggies, measure herbs, dice bacon, cut up chicken (if using whole) and pat it dry. Preheat oven to 325*

In a heavy bottom pan - I used my trusty enameled cast iron Dutch Oven - cook bacon until crispy. Remove and reserve bacon bits.



Season chicken pieces with 1 t salt. Dredge chicken in flour on both sides. Put chicken pieces into the hot bacon fat and cook until very browned. The browner the better here. Brown chicken in 2 batches for best color and results. Set chicken aside.



Add diced onions and carrots to the pan, adding 1 T butter if needed (I had enough bacon fat in the pan still), cook about 5 minutes over medium heat. Stir well, scraping up as many browned on bits from the pan as you can.

Once the onions start to brown add the tomato paste. Stir paste into the veggies very well and cook about 5 minutes, you'll really start to smell the tomato paste as it cooks and browns.



Add red wine and herbs, bring to a boil. Scrap the bottom of the pan with a wooden spoon to loosen the cooked on fond from the bottom, incorporating it into the sauce. Bring to a boil and cook about 15 minutes or until reduced by half.

Once wine has reduced by half add the chicken stock. Bring to a boil and remove 1/2 cup of the braising liquid for later use in the pearl onions. Add bacon and chicken to the braising liquid, legs and thighs in first, wings and breasts skin side up, on top. Cover the top of the dutch oven with parchment paper or tin foil (I used foil) and place lid on top creating a very tight seal and put it in the oven.

After 15 minutes flip the breasts over so the skin side is in the braising liquid, recover with foil and lid, cook an additional 60 minutes or until chicken is fork tender.

Meanwhile, prepare the garnish of pearl onions and mushrooms. In a sautee pan (I used my trusty cast iron skillet, man I love that thing!) melt 1.5 T butter. Once it stops foaming add the bag of pearl onions. Cover and cook 5 minutes. Stir well, recover and cook 5 additional minutes. Remove lid, allow liquid to evaporate and onions to brown, about 5-10 minutes longer. Once onions are browned add the reserved braising liquid, bring to a boil and reduce to glaze the onions. Remove onions to a small bowl, scraping out as much of the liquid from the pan as possible.



Melt remaining 1.5 T butter, once it stops foaming add the mushrooms and cook until they are very browned, about 10-15 minutes at my altitude. They may give off a bit of moisture, just keep cooking them until they are nice & toasty. You may need to add 1-2 t EVOO to keep things moist while cooking (I did). Once mushrooms are browned reserve them with the pearl onions.

~*~the original recipe didn't call for this but I just couldn't resist deglazing the pan, it was so brown from the onions and mushrooms, it seemed a waste to just throw that wonderful fond away. The Kitchen Witch added about 1/2 c red wine, deglazed it and added the wine to the mushrooms & onions. Feel free to do the same if you so desire~*~

Now, this last step will depend on how much of the braising liquid you have left in the pan. I had about 1 cup, 1/4 c of that was fat, so skim off any fat (I used a gravy separator) and didn't really see any reason to further reduce that as I wanted some extra sauce (for my mashed potatoes). If you have more than 1 cup of the braising liquid left you might want to reduce it some. Either way remove the chicken pieces to a plate & cover to keep warm. Remove bay leaf & discard.



Once liquid is reduced (or not) add the garnish to the liquid, stir to mix.
Serve chicken pieces with the onion/mushroom/carrot/bacon pieces and sauce over top. Excellent with garlic mashed potatoes or buttered egg noodles.



Nutrition Facts provided by SparkPeople Recipe Calculator
6 Servings
Amount Per Serving
Calories 377.3
Total Fat 11.0 g
Saturated Fat 5.1 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 3.5 g
Cholesterol 106.1 mg
Sodium 780.3 mg
Potassium 601.4 mg
Total Carbohydrate 19.0 g
Dietary Fiber 1.8 g
Sugars 8.8 g
Protein 32.4 g

Beef Stroganoff

When creating my dinner menus I look to the weekly sales at the grocery. Combine a few fresh ingredients with what I've got in the pantry and freezer and voila! Dinner is served. Case in point: Beef Stroganoff. Being a Kitchen Witch I don't own or use cream of soup. Finding a decent recipe with out a can of soup was harder than I thought to find. Sometimes I feel like I'm the last of the 'from scratch' home cooks out there! So I created this one for you all.

In my freezer I had cube steaks. I figured if I sliced them against the grain I'd have a nice tender piece of meat for the Stroganoff. Most recipes call for thin sliced sirloin or tenderloin, however the cube steaks is what I had on hand. They worked out quite well in the end product I'm happy to report.

Mushrooms were on sale this week - I had stroganoff in mind when I saw the sale. I also had an abundance of sour cream in the fridge that desperately needed to be used up. Most recipes call for either red wine or brandy to deglaze the fond (cooked on crud on the bottom of the pan). I had neither so I used my trusty white wine. We liked the flavor it brought to the dish and didn't add a reddish hue to the creamy sauce. The wee bit of lemon juice added at the end brings a nice tang to the dish that really makes the sour cream sauce sing.

Even the littlest Kitchen Witch liked this meal! She said that the gravy was good, thats high praise from a 3 yr old :-)

Beef Stroganoff
serves 2 very hearty servings with a lunch left over
2 cube steaks
8 oz package mushrooms, cleaned and quartered
2 T flour
S&P
1 small onion, sliced
2 cloves garlic, minced or pressed
1/2 c white wine
1 1/2 c chicken stock
dash lemon juice
1/2 c sour cream
1 T fresh minced parsley
hot buttered egg noodles (3 c dry noodles was enough for 2.5 dinners & a full lunch)
butter and oil or sautee

Clean and quarter mushrooms. Discard any tough stems.


Slice the beef against the grain into 1/4 in wide strips. Season beef with S&P, then toss with the flour.

In a skillet heat a drizzle of oil and cook beef until nicely browned. Remove browned strips from pan. Add 1 T butter and mushrooms. Allow to brown before stirring. Once mushrooms brown, remove from pan & set aside with the beef.

Add a touch more oil if needed and cook onions. Once the onions begin to sweat add the garlic & stir well. You want the onions to just start to brown on the edges. Once they have browned slightly remove from pan & place with beef & mushrooms.


Deglaze the pan with the white wine. Stir well scraping any browned bits off the bottom of the pan. Add chicken stock and bring to a simmer. Return beef, mushrooms and onions to the pot & simmer about 20 min.

Cook and drain egg noodles.

Turn heat off on the stroganoff. Stir in 1/2 c sour cream and 1 T fresh chopped parsley. Serve over the hot egg noodles.


Nutrition Facts
2 Servings **you could very easily make this feed up to 4 people by adding a veggie side dish, it makes 2 VERY hearty servings!
Amount Per Serving
Calories 475.9
Total Fat 18.3 g
Saturated Fat 9.9 g
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 6.5 g
Cholesterol 125.7 mg
Sodium 818.6 mg
Potassium 1,008.8 mg
Total Carbohydrate 33.9 g
Dietary Fiber 1.4 g
Sugars 2.3 g
Protein 33.2 g

Garlicy sauteed 'shrooms

My husband and sister LOVE mushrooms. Me, not so much. But being a good and kind Kitchen Witch I make them garlicky sauteed mushrooms from time to time. Even a mushroom hater like myself has to admit that these morsels smell heavenly when cooking.

For those of you who are wondering why the Kitchen Witch is a hater to the 'shrooms, well the reason is this: I can't get behind their spongy texture. And while their flavor isn't my favorite on their own, I will include mushrooms in some dishes for a background flavor. I just share my 'shrooms with those around me who dig them.

Sissy and Spouse tell me that the garlic infused oil/butter is the bomb. Its delicate and gives a garlicky perfume to the dish, not as much of an IN YOUR FACE punch that garlic can sometimes give. They also agree that the mild garlic enhances the 'shrooms 'mushroomieness' nicely and lets the mushroom be the star of the dish.

I use a combo of EVOO and butter, the EVOO has a higher smoke point than the butter, so the butter has less chance of burning. I keep the butter in for 2 reasons: flavor and browning assistance. The milk solids in the butter really help the 'shrooms develop a nice brown color. Just make sure your 'shrooms are very dry before putting into the hot fat, as they hold a lot of water and make browning difficult. The browned garlic can be reused on garlic toast, in a bruschetta or even as a topping on your pizza if you like.

Garlic sauteed 'shrooms

1/2 lb cremini mushrooms (baby portabellas)
1.5 T EVOO
1 T butter
1 garlic clove, crushed but still whole
1/4 t Kosher salt




Heat the oil, butter and garlic in a small sautee pan. Allow the garlic to get golden and remove.


Add cleaned mushrooms to the hot oil. Allow to sautee about 8-10 min on 1st side, until the are nice & browned. Flip & continue cooking until 2nd side is browned.

Sprinkle cooked mushrooms with Kosher salt, about 2 pinches (1/8 to 1/4 t).

Notice the way the salt flakes cling to the mushrooms? This assures that you'll get a nice salty flavor in every bite!

Nutrition Facts
2 Servings
Amount Per Serving
Calories 155.4
Total Fat 16.1 g
Saturated Fat 5.0 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 9.1 g
Cholesterol 15.5 mg
Sodium 3.2 mg
Potassium 164.6 mg
Total Carbohydrate 2.6 g
Dietary Fiber 0.6 g
Sugars 0.9 g
Protein 1.7 g