0.0 – 0 reviews • Shallot Recipes
| Level: |
Easy |
| Total: |
40 min |
| Prep: |
10 min |
| Cook: |
30 min |
| Yield: |
4 servings |
| Level: |
Easy |
| Total: |
40 min |
| Prep: |
10 min |
| Cook: |
30 min |
| Yield: |
4 servings |
Ingredients
- 4 tablespoons unsalted butter
- 2 teaspoons fresh lemon juice
- 1 pound fresh porcini mushrooms, stems removed and wiped clean
- 3 tablespoons olive oil
- 2 tablespoons minced shallots
- 1/2 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley leaves
Instructions
- In a large skillet, melt the butter with the lemon juice over medium heat. Add the mushroom caps, cover, and cook, for 5 minutes. Add the olive oil, increase the heat, and cook, stirring, for 2 minutes. Lower the heat and simmer, stirring occasionally, until soft, 20 minutes. Add the shallots, garlic, salt, and pepper, and cook, stirring, for 3 minutes.
- Remove from the heat and adjust the seasoning, to taste. Sprinkle with the parsley and serve.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
222 |
| Total Fat |
22 g |
| Saturated Fat |
9 g |
| Carbohydrates |
6 g |
| Dietary Fiber |
1 g |
| Sugar |
2 g |
| Protein |
3 g |
| Cholesterol |
31 mg |
| Sodium |
301 mg |
| Serving Size |
1 of 4 servings |
| Calories |
222 |
| Total Fat |
22 g |
| Saturated Fat |
9 g |
| Carbohydrates |
6 g |
| Dietary Fiber |
1 g |
| Sugar |
2 g |
| Protein |
3 g |
| Cholesterol |
31 mg |
| Sodium |
301 mg |