Saute of Fresh Vegetables in or over Mushroom Caps Recipe

From Dorothy McNett's Recipe Book.

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See Also: Vegetable Dishes · XYZ

Saute of Fresh Vegetables in or over Mushroom Caps

From Dorothy McNett's recipes at Use small mushrooms and serve as an appetizer. Use large mushrooms and serve as a vegetable side dish. It is also beautiful when the mushrooms caps are arranged on a platter and the sauteed vegetables are arranged over instead of stuffing them. Make sure you do not overheat the saute pan...for cooking vegetables with olive oil, it should be on medium - medium high heat. Do not let the pan get "smoking hot"!

1 - 1 1/2 pounds fresh mushrooms
1 - 2 tablespoons extra virgin olive oil (infused oils are great here!)

2-3 tablespoons extra virgin olive oil
1 onion, finely diced
1-2 shallots, finely diced
4-5 cloves garlic, finely diced
1 - 2 carrots, diced
1 - 2 small summer squash, diced
1 apple, cut into small chunks
the mushroom stems, chopped
snipped fresh herbs, such as rosemary, sage, oregano...
3-4 large fresh kale leaves, torn into small pieces

First get all of your vegetables chopped and diced and set aside. Carefully rinse the mushrooms with a mushroom brush or your hands, removing the stems from the caps. Do not let the mushrooms soak in the water. Reserve the stems. In heavy bottomed saute pan, heat the 1-2 tablespoons olive oil. Add the mushrooms and cook gently for 1-2 minutes. Remove them from the pan and set aside. Reheat the pan, adding 2-3 tablespoons oil. Cook and stir the onion, shallots, and garlic 1 minute. Add the carrots, squash, apple, mushroom stems and snipped herbs. Cook and stir 4-5 minutes. Stir in the kale and cook another 1-2 minutes. Serve in or over the mushrooms caps.

Recipe created 2013-10-12.

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