Ingredients:

Sauteed Mushroom Recipe

6 lg. shrimp per person

1/8 c. olive oil

1/8 c. vegetable oil

Juice of 1/2 lemon (lg.)

2 fresh basil leaves, chopped

1/2 tsp. fresh parsley, chopped

1/4 tsp. fresh garlic, chopped

2 tbsp. plain bread crumbs

Salt & pepper to taste

1/2 c. mushrooms, sliced

1/2 tsp. garlic, chopped

2 tbsp. olive oil (for sauteing)

2 tbsp. fresh tomato, minced

2 tbsp. fresh green bell pepper, minced

1 tbsp. onion, minced

1/2 tsp. fresh parsley, chopped

Salt & pepper to taste

Cooking Directions:

Blend together all ingredients in marinade. Add cleaned, butterflied shrimp (tail on). Let marinate for 20 minutes.

Sauteed Chicken With Mushrooms And Garlic Recipe

Ingredients:

Sauteed Mushroom Recipe

3 1/2 lbs. chicken

Salt & pepper

1 c. flour

2 tbsp. olive oil

2 sm. cans mushrooms

10 whole garlic cloves

1/2 c. onion, finely chopped

1/2 c. white wine

3/4 c. chicken broth

Parsley

2 bay leaves

1/2 tsp. thyme

1/2 tsp. basil

Cooking Directions:

Sprinkle chicken with salt and pepper. Dredge in flour, and pat to make flour stick. Heat oil in skillet. When oil is hot, add chicken, skin side down and cook uncovered, turning occasionally about 10 minutes until brown on all sides. Drain off fat. Add mushrooms, garlic and onions. Cook, stirring for about 3 minutes over high heat. Add wine, chicken broth, parsley, bay leaves and thyme. Bring to a simmer, add salt and pepper if needed. Cover tightly and simmer for 20 minutes.

Simple Sauteed Mushrooms

Sauteed Mushroom Recipe

Preparation Time: 0 mins. Cooking Time: 5 mins. What could be simpler than sautéed mushrooms? Not only is this sautéed mushroom recipe easy, it adds tons of flavour to any meal. Serve on top of chicken, beef or pork, add to pasta dishes, soups or salads, or simply serve it as a side.

This recipe is a Good Source of Riboflavin.

Ingredients

1 tbsp	olive oil, vegetable oil or butter	15 mL
1/2 lb.	sliced fresh Mushrooms	250 g
1 tsp	dried herbs (Italian, basil, rosemary, tarragon or thyme)	5 mL
	Pinch of salt (optional)

Method

Heat 1 tbsp (15 mL) vegetable or olive oil or butter in a large skillet over medium-high heat. Sauté ½ lb (250g) sliced mushrooms for 3-4 minutes or until starting to brown. Add 1 tsp (5 mL) dried herbs (e.g. Italian, basil, rosemary, tarragon or thyme) and a pinch of salt, sauté for 1-2 minutes.

Tip: It is important to use a large pan so the mushrooms are in a single layer and will brown rather than steam and release all their juices.

Variations: Substitute fresh herbs using 2 tbsp (25 mL) minced parsley or 1 tbsp (15 mL) minced fresh herbs (e.g. thyme, basil, or tarragon) and 1 minced clove garlic. Seasoning salt or salt free seasonings may be added to taste.

Note: For 1 lb (500 g) mushrooms: use a larger pan, double the ingredients and increase the time to 5-7 minutes.

Nutritional Information:

Vitamin C: 2%

Vitamin B1: 4%

Riboflavin: 25%

Niacin: 20%

Vitmin B6: 4%

Vitamin D: 4%

Folate: 6%

Calcium: 0%

Magnesium: 2%

Iron: 2%

Zinc: 4%

Selenium: 15%

Copper: 15%

Outback Steakhouse Sauteed Mushrooms

Sauteed Mushroom Recipe

SERVES 2 -4 (change servings and units)

Change to: Servings US Metric

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Ingredients

• 1 (10 1/2 ounce) can beef broth
• 1/2 cup onion, diced
• 2 (16 ounce) cans small whole mushrooms, like button mushrooms (plus the juice of one can or jar)
• 1/3 cup Burgundy wine

Directions

1. Place beef broth in a saucepan and simmer onion for 15 minutes.

2. Add mushrooms, along with juice from 1 can or jar and wine.

3. Simmer another 15 minutes.

4. Serve with steak.

SAUTEED MUSHROOMS AND ONIONS

SAUTEED MUSHROOMS AND ONIONS

2 tbsp. butter

1 lg. onion, sliced

1 box fresh mushrooms, clean and thickly sliced

Salt and pepper to taste

1/4 c. rose wine

In large skillet, heat butter until bubbly. Saute onion, mushrooms, salt, and pepper for 5 minutes. Add wine and continue to saute until mushrooms are tender.

GRILLED SHRIMP ADRIATICO OVER SAUTEED MUSHROOMS

GRILLED SHRIMP ADRIATICO OVER SAUTEED

MUSHROOMS

MARINATED SHRIMP:

6 lg. shrimp per person

1/8 c. olive oil

1/8 c. vegetable oil

Juice of 1/2 lemon (lg.)

2 fresh basil leaves, chopped

1/2 tsp. fresh parsley, chopped

1/4 tsp. fresh garlic, chopped

2 tbsp. plain bread crumbs

Salt & pepper to taste

Blend together all ingredients in marinade. Add cleaned, butterflied shrimp (tail on). Let marinate for 20 minutes.

SAUTEED MUSHROOMS

SAUTEED MUSHROOMS:

1/2 c. mushrooms, sliced

1/2 tsp. garlic, chopped

2 tbsp. olive oil (for sauteing)

2 tbsp. fresh tomato, minced

2 tbsp. fresh green bell pepper, minced

1 tbsp. onion, minced

1/2 tsp. fresh parsley, chopped

Salt & pepper to taste

Preheat grill at highest temperature for

20-30 minutes.

Saute chopped garlic in olive oil until golden. Add sliced mushrooms. Let cook 2 minutes. Shut off flame! Stir in minced vegetables.

Place marinated shrimp on hot grill. Cook 2 minutes. Flip shrimp. Continue cooking 1-2 minutes. Light golden crust should form. Lay shrimp on top of sauteed mushrooms. Serve hot with lemon wedge.