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Wednesday, February 6, 2013

Mushrooms Vittoria

I can't believe I've had this recipe floating around for 17 years and never made it. See, that just shows you how much I generally don't look at the recipes I rip out and put in my recipe box very often! And what a shame that  turned out to be because these were so simple, yet elegant and added a wonderful accompaniment to my grilled london broil.  They even have a nice name attached to them...Mushrooms Vittoria...sounds so formal doesn't it? Like I said, we topped these on top of beef, but they would also go beautifully with grilled chicken or pork or make a wonderful side dish all on their own.

 Mushrooms Vittoria
Adapted from Bon Appetit  Taste of the World, 1996
10oz. White Button Mushrooms
3 Cloves Garlic, sliced
1 tbsp. Butter
1 tbsp. Extra Virgin Lemon Olive Oil
1/4 c. White Wine (I used a Chardonnay)
1/4 c. Low Sodium Beef Broth
1 tbsp. Parsley
Kosher Salt, to taste
Fresh Ground Pepper, to taste

1. Wipe off the mushrooms to remove the dirt, then quarter them. 
2. Heat a large saute pan over medium heat; then add butter and oil. 
3. Allow butter to melt, then add in the mushrooms and garlic. Saute until the mushrooms have started to soften and the garlic has released it's flavor. 
4. Remove the garlic, discard; then add in the wine, beef broth, parsley, salt and pepper. Simmer until the liquid has almost evaporated. 
5. Serve alone as a side dish (serves 2) or on top of beef, chicken or pork (serves 4). 

*Nutritional Information(2 Servings): Calories 164, Carbs 5.1g, Fat 13.2g, Protein 4.9g, Fiber 1.6g
*Nutritional Information(4 Servings): Calories 82, Carbs 26g, Fat 6.6g, Protein 2.5g, Fiber .8g
*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate. 


If you don't have lemon olive oil, use regular extra virgin olive oil and add 1 tbsp. fresh squeezed lemon juice instead. I liked the flavor the added lemon gave this dish. 


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