Curried Mushroom Saute: Difference between revisions
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New page: {{RecipeSummary |PrepTime=20 min |CookTime=~15 min |Source=[http://www.startribune.com Star Tribune] |Rating= |Yield=4 servings }} === Ingredients === * 2 t oil * 1/4 c white wine or apple... |
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=== Preparation === | === Preparation === | ||
In a 10" nonstick skillet over medium high heat, heat oil and wine or juice to simmering. Add garlic, ginger and curry. Cook, stirring frequently, 2 minutes. Do not let brown. Add mushrooms and stir well. Reduce heat to medium. Cook until mushrooms soften and begin to exude moisture, about 5-10 minutes. Increase heat to medium-high and cook, stirring, until mushrooms brown slightly and are very fragrant. Add salt to taste. | |||
[[Category:Side Dish]] | [[Category:Side Dish]] | ||
Latest revision as of 15:05, 29 August 2009
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | ~15 min |
| Source | Star Tribune |
| Yield / serves | 4 servings |
| Rating | |
Ingredients
- 2 t oil
- 1/4 c white wine or apple juice
- 2 large cloves garlic, minced
- 1/2 t curry powder
- 1/4 t grated ginger
- 4 c sliced domestic white mushrooms
- 2 c sliced wild mushrooms (e.g. chanterelles)
- salt to taste
Preparation
In a 10" nonstick skillet over medium high heat, heat oil and wine or juice to simmering. Add garlic, ginger and curry. Cook, stirring frequently, 2 minutes. Do not let brown. Add mushrooms and stir well. Reduce heat to medium. Cook until mushrooms soften and begin to exude moisture, about 5-10 minutes. Increase heat to medium-high and cook, stirring, until mushrooms brown slightly and are very fragrant. Add salt to taste.
