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Ingredients
for
servings

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6½ cups Mushrooms, Champignon, Crimini, Button, Portobello, raw
contains mushrooms
¼ cup Butter, unsalted
contains animal productscontains dairy products
1 tbsp Olive Oil
¼ cup Onions, white or yellow, raw, chopped
1 tsp Thyme, dried, leaves
2 tbsp Parsley, fresh, chopped
4  (ea. 0.11 oz) Garlic, raw
½ tsp Salt, Kosher salt, table salt
¼ tsp Pepper, black, ground

Preparation

  1. Serving size: 1/2 cup of mushrooms
  1. Clean the mushrooms. Depending on their size, keep them whole or roughly chop them.
  2. In a large pan over medium-high heat, melt the butter in the oil.
  3. Saute the onion until it turns translucent, about 2 minutes.
  4. Add the mushrooms and cook until they start to brown, about 10 minutes. Stir occasionally.
  5. Optionally deglaze with some dry white wine, about 1/2 tablespoon per serving.
  6. Stir in the the minced garlic, thyme and half of the parsley and let cook until fragrant, about half a minute.
  7. Season to taste with salt and pepper.
  8. Serve, sprinkled with the remaining parsley.
  9. Meal Prep Tip

  10. You can store the dish in an airtight container for 5 days in the fridge or up to 6 months in the freezer. For best results, thaw overnight. Reheat in the microwave or on the stovetop.

Nutrition Facts
for
serving

  • Calorie count
    110 kcal
  • % of calories by macros
    Fat79.1 %87 kcal10.2 g
    Net Carbs10.0 %11 kcal3 g
    Dietary Fiber1.8 %2 kcal1 g
    Protein9.1 %10 kcal2.7 g
  • Approx. WW SmartPoints™
    4.0
  • Cholesterol 20.3 mg
  • Sodium 202.4 mg
  • Fat 10.2 g
    • Saturated Fat 5.1 g
    • Trans Fat 0 g
  • Carbohydrates 4 g
    • Dietary Fiber 1 g
    • Total Sugars 1.8 g
    • Added Sugar 0 g
    • Sugar alcohols 0 g
  • Protein 2.7 g
  • Calcium 14.8 mg
  • Iron 0.7 mg
  • Magnesium 9.3 mg
  • Potassium 269.9 mg
  • Zinc 0.5 mg
  • Vitamin A (Retinol Equivalents) 70.1 mcg
  • Vitamin B12 0 mcg
  • Vitamin C 4.4 mg
  • Folate 16.8 mcg
    • Folic Acid 0 mcg