Sautéed Mushrooms With Sage and Wine
Simple sautéed mushrooms get great flavor from sage, butter, and a splash of wine. Serve them over rice or polenta with Parmesan cheese.
Ingredients
- 2 pounds mushrooms
- 4 tablespoons butter
- 1/4 cup sage leaves, coarsely chopped
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons dry white wine
- 2 to 3 tablespoons grated Parmesan cheese, for garnish, optional
Instructions
- Wash the mushrooms and trim stems. Slice thickly
- Melt the butter in a saute pan over medium-low heat.
- When the butter stops foaming, add the mushrooms, sage, salt, pepper, and wine. Cook for about 10 to 12 minutes or until the mushrooms are tender and golden brown.
- Taste and adjust the seasonings.
- Serve the mushrooms over polenta with a sprinkling of Parmesan or serve along with meat, poultry, or fish.
Nutrition
Calories: 112kcalCarbohydrates: 5gProtein: 5gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 22mgSodium: 485mgPotassium: 493mgFiber: 2gSugar: 3gVitamin A: 248IUVitamin C: 3mgCalcium: 26mgIron: 1mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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