Rainy springtime weather creates the perfect breeding ground for earthy, hearty mushrooms.
Whether you pick up a package from the farmers market or grocery store, use them to recreate these healthy recipes from local and national retailers.
Wild Mushrooms with Thyme Butter
4
servingsAn earthy mushroom mix with fresh thyme is perfect for a springtime dinner.
Ingredients
- 2 Tbsp.
extra-virgin olive oil
- 2 Tbsp.
unsalted butter
- 8 oz.
gourmet mushroom blend
- 12 oz.
sliced portobello mushrooms
- 1 tsp.
kosher salt
- ½ tsp.
pepper
- 4
sprigs fresh thyme
Directions
Place oil and butter in large sauté pan and melt on medium-high heat.
Add mushrooms, salt, and pepper. Cook 2 to 3 minutes, stirring often or until the mushrooms begin to soften.
Add thyme sprigs and cook 2 to 3 more minutes. Remove from heat and serve.
Nutrition Facts (per serving):
- Calories—140 | Total Fat—13g Saturated Fat—4.5g | Cholesterol – 15mg | Sodium—290mg | Carbohydrate—6g | Dietary Fiber—3g | Protein—3g
Facts about Mushrooms:
How to Clean:
Before you cook or store your ’shrooms, you’ll want to get them nice and clean. Dampen a cloth or paper towel and then wipe each mushroom clean. If they’re super dirty, give them a light rinse before gently patting them dry with paper towels. Be sure not to soak mushrooms, as they will become soggy.
Storing Wisdom:
If you buy mushrooms pre-packaged, they’re safe to stay in the package until it’s time to clean and cook them. If they’re not pre-packaged, store them in a paper bag or a damp cloth bag and place them in the refrigerator. Both options will allow them to breathe and stay firm until you’re ready to cook them.
