Garlic Sauteed Shiitake Mushrooms Recipe - NYT Cooking

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Total Time10 minutesRating4(258)CommentsRead comments

Featured in: DE GUSTIBUS; For Those With a Stake in Garlic, It's a Time for Festivities

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Ingredients

Yield:2 servings

4tablespoons unsalted butter
2large cloves garlic, minced
6ounces large shiitake mushrooms, stems removed
Salt and freshly ground black pepper
1tablespoon chopped parsley

Add ingredients to Grocery ListIngredient Substitution GuideNutritional Information

Nutritional analysis per serving (2 servings)

242 calories; 24 grams fat; 14 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 3 grams protein; 281 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Preparation

Step 1
Combine butter and garlic in saute pan. Heat until butter is melted and garlic starts to sizzle, about 30 seconds. Do not let garlic brown.
Step 2
Add mushrooms and saute 3 to 4 minutes, turning until lightly browned. Season to taste with salt and pepper, sprinkle with parsley and serve.

Private Notes

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Ratings

4 out of 5258 user ratingsYour rating1 star2 stars3 stars4 stars5 starsSubmit

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Comments

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Private

I have one suggestion to make the medicinal value of these mushrooms more available. Mushrooms contain many complex polysaccharides which are difficult for the body to breakdown. Adding a 1/4 cup of rice wine or any other wine, and letting that simmer for 10-15 minutes will make the mushrooms more available to your body to get all the rich immune system enhancing activity that they are known for. Most of the alcohol from the wine will have evaporated if you don't want the alcohol.

Is this helpful? 126

This was so delicious. I added some white wine ( thanks for that health tip) and layered it thus...first layer, greens, second layer, cooked Farro, third layer a fried egg and dusted on top parmesan cheese and chives.

Is this helpful? 11

Hi Amy, A much delayed reply, but would you still use the butter in the recipe and at what stage would you add the rice wine?

Is this helpful? 3

Awesome and easy to make! My kids loved it and so do I.

Is this helpful?

I tried Amy LeMay’s suggestion of adding wine. I used 1/4c of a Chilean cab, because that’s all I had, and it was AMAZING!! Thanks Amy!

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Credits

Adapted from Turback's Restaurant

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