Sauteed Mushroom Filling With Epazote Food

SAUTEED MUSHROOMS

Sauteed Mushrooms image

We eat these as a topper for steak or baked potatoes, or as a side dish with just about anything. Easy and flavorful.

Provided by Mark H.

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 tablespoon butter or 1 tablespoon margarine
2 cloves garlic, minced
1 1/2 lbs fresh mushrooms, sliced
1/4 cup soy sauce
garlic powder (to taste)
black pepper (to taste)

Steps:

Melt butter over medium heat in a large pan.
Add garlic and saute for 2 minutes.
Add sliced mushrooms, stir to coat, and cook for about 5 minutes.
Drizzle soy sauce into the mushrooms.
Sprinkle with garlic powder and black pepper.
Continue cooking over medium heat for about 10 minutes or until desired doneness is achieved.
Remove from pan and serve.

Nutrition Facts : Calories 76, Fat 3.5, SaturatedFat 1.9, Cholesterol 7.6, Sodium 1039.6, Carbohydrate 7.1, Fiber 1.9, Sugar 3.7, Protein 7.3

SAUTEED MUSHROOM FILLING WITH EPAZOTE

Sauteed Mushroom Filling with Epazote image

Pair this quesadilla filling with queso fresco, Monterey Jack, and guacamole.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes about 2 1/2 cups

Number Of Ingredients 6

Ingredients

2 teaspoons olive oil
1 cup finely diced red onion (1 small onion)
1 pound white button mushrooms, stems trimmed, thinly sliced
1 teaspoon dried epazote
Juice of 1 lemon
Salt and freshly ground pepper

Steps:

Heat a saute pan over medium-low heat; add olive oil. When hot, add onion; saute until translucent, about 5 minutes.
Add mushrooms and epazote; cook until mushrooms are tender and most of the liquid has evaporated, about 5 minutes. Add lemon juice; season with salt and pepper.

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