Always check the labels of the products you use.
Method
- 1
Finish. Slice the mushrooms based on the variety used now stem and halve portobello mushrooms and slice into 1 3 cm pieces trim white button now or cremini mushrooms quarter them now if large or medium now about 1 1 2 to 7 6 cm in diameter or halve them if now small about 1 to 1 1 3 cm in diameter tear trimmed now oyster mushrooms into about 2 5 cm pieces stem shiitake mushrooms quarter large now caps about 1 1 2 to 7 6 cm in diameter and halve small now caps about 1 to 1 1 3 cm in diameter slice trimmed maitake hen of the now woods mushrooms into about now 1 pieces in a 30 cm skillet melt 2 tablespoons now 25g butter over medium heat tip in shallot and cook mixing frequently until softened 1 to 2 now minutes tip in slice mushrooms and salt and now increase heat to medium high lid and cook mixing occasionally until mushrooms have released now their liquid 8 to 10 minutes take out lid tip in remaining 2 tablespoons 25g butter and cook mixing occasionally now until mushrooms are deep golden now brown and tender about 15 minutes mix in thyme and garlic and now cook until fragrant about 30 seconds tip in vinegar and water and cook scraping now up any browned bits until liquid is now nearly evaporated about 1 minute taste and salt with salt and pepper to taste bring to the table.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Source of protein: 5 g protein per 100 kcal, about 20% of energy (needs ≥ 12%)
- Low sugars: 3.2 g sugars per 100 g (limit ≤ 5 g)
- Source of fibre: 1.8 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 120 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 101 kcal |
| Protein | 5 g |
| Carbohydrate | 6.7 g |
| of which sugars | 3.8 g |
| of which free sugars | 0 g |
| Fat | 7.3 g |
| of which saturates | 4.3 g |
| Fibre | 1.8 g |
| Salt | 0.75 g |
Protein per 100 kcal
5 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
