Posts Tagged ‘Sautéed Mushroom’

Sauteed Mushroom, Spinach & Roasted Red Pepper Wrap

Simple and scrumptious. You can’t go wrong with this vegetarian mushroom, spinach and roasted red pepper wrap.

Yield: 4 servings

Serving: 1 wraps


6 ounces button mushrooms – sliced
2 tablespoons unsalted butter
1 loosely packed cup fresh spinach
1 roasted red bell pepper – sliced
4 flour tortillas – warmed


1. Into a medium sauté pan over medium heat add butter. Melt. Add mushroom and sauté for approximately 4-5 minutes until cooked through. Season with salt/ pepper. Turn off heat.
2. To assemble: Equally distribute spinach, bell pepper and mushrooms between each tortilla.
3. Wrap each like you would a burrito (or you could also simply fold in half and enjoy soft taco style).

Nutrition Facts:

Calories: 180; Total Fat: 8g; Saturated Fat: 4.5g; Cholesterol: 15mg; Sodium: 300mg; Protein: 4g; Total Carbohydrate: 21g; Dietary Fiber: 2g

Mushroom Ragout served with Taleggio Polenta and Gremolata

A mix of meaty sautéed mushrooms tops tangy polenta in this meatless meal.

Yield: 4 servings

Serving Size: 1/2 cup polenta with 1/4 cup prepared mushrooms


Mushroom Ragout
7 ounces crimini mushrooms
2 ounces shiitake
2 ounces portobello
2 ounces oyster mushrooms
2 tablespoons olive oil
1 small shallot minced finely kosher
Salt to taste
Black pepper to taste
1/4 cup vegetable stock
High quality olive oil Gremolata
1 tablespoon lemon zest
4 tablespoons italian parsley
1 garlic clove peeled

Taleggio Polenta
2 cups vegetable stock
1/2 cup polenta
1 teaspoon salt
2 tablespoons butter
2 ounces Taleggio cheese, rind removed and cubed


For mushroom ragout: Using a mushroom brush or a paper towel, gently clean the mushrooms. Cut the end of the stem off, and then slice into medium sized slices. Not too thin. In a large frying pan, heat the olive oil, over medium heat. Add the shallot, stir and cook until soft; about 2 minutes. Add the crimini and portobello mushroom, stir. Over low heat, cook the mushrooms until lightly caramelized, about 7 minutes. Add the shiitake and oyster mushrooms, stir and cook for an additional 5 minutes. Add the stock, stir and cook for 5 minutes. Season with salt and pepper. Remove from the heat. For gremolata: Add ingredients to food processor and pulse until finely chopped. Set aside.

For Taleggio polenta: Heat stock in a saucepan over medium heat until just heated through. Add salt and gently whisk in polenta, stirring constantly to prevent lumps. Whisk in butter. Turn the heat to a very low simmer. Cook for 20 minutes until the polenta is creamy, stirring often to prevent sticking. Remove from the heat and whisk in the Taleggio until creamy.

To serve: In a medium sized bowl, add Taleggio polenta and top with the mushroom mixture and gremolata. Drizzle with high quality olive oil and enjoy!

Nutrition Facts:

Calories: 290; Total Fat: 19g; Saturated Fat: 9g; Cholesterol: 15mg; Sodium: 1030mg; Protein: 15g; Total Carbohydrate: 25g; Dietary Fiber: 3g

Sautéed Mushroom Salad

Yield: 4 portions


2 tbs Chives, fresh, minced
1 tsp Freshly ground black pepper
1 tsp sugar
1 tbs red wine vinegar
1 tsp garlic, minced
1 cup red pepper, diced
1 cup shallot or onion, thinly sliced
1 lb White button or crimini mushrooms, trimmed and quartered
1 tbs Olive oil
8 cups spring mix (assorted baby salad greens)


Divide spring mix among 4 serving plates; set aside.

Heat oil in a large non-stick skillet over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Turn the mushrooms and stir in shallot or onion, red pepper and garlic. Cook for 5 minutes, or until shallot or onions begin to soften.

Remove from heat and transfer to a separate bowl. Stir in vinegar, sugar, salt and pepper and mix until sugar is dissolved. Spoon mushroom mixture on top of greens and scatter fresh chives on top. Serve immediately.


Iron 100 cal
Calcium 0 g
Vitamin C 0 % of D.V.
Vitamin A 0 g
Protein 0 g
Sugars 3 % of D.V.
Dietary Fiber 0.5 g
Dietary Fiber 6 % of D.V.
Total Carbohydrates 4 g
Total Carbohydrates 35 cal
Sodium 100 cal
Sodium 0 g
Cholesterol 0 % of D.V.
Cholesterol 0 g
Trans Fat 0 g
Saturated Fat 3 % of D.V.
Saturated Fat 0.5 g
Total Fat 6 % of D.V.
Total Fat 4 g
Calories from Fat 35 cal
Calories 100 cal