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Wild Mushrooms and Veggie Saute

INGREDIENTS:

Mushrooms
Onion
Other vegetables of your choice
Garlic
Butter or olive oil
Rice or pasta
Wine or fish sauce (optional)

METHOD:
Quarter tender mushrooms; slice chewier ones. Chop an equal amount of vegetables (broccoli, carrots, etc.). Dice about half as much onion as mushrooms and mince two cloves of garlic for every onion. Heat butter or olive oil. Add mushrooms, vegetables and salt as desired and cook, loosely covered, for 5-15 minutes, depending on the mushroom. For drier mushrooms, add water or stock as needed and cover tightly; for wetter mushrooms, remove cover. When nearly done, add garlic. A splash of wine (any kind) or fish sauce and/or a spoon of cream or sour cream can also be added. Serve over rice or pasta.