Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 lb assorted mushrooms
- 1/2 lb sunchokes
- 2 tbl olive oil
- 2 tbl butter or margarine
- 1 cup thinly-sliced shallots
- 2 x garlic cloves minced or pressed
- 1 tbl chopped fresh rosemary leaves
- 2 tsp chopped fresh oregano leaves
- 1/4 cup dry sherry
- Salt to taste
- Freshly-ground black pepper to taste
- =
Directions
Trim off any soil caked onto mushrooms.
Trim and discard discolored stem ends and tough stems of shiitakes.
Quickly immerse the mushrooms in water, swishing them around to release soil and insects, then lift from water and drain.
Cut large mushrooms into about 1-inch pieces;
leave the small mushrooms whole.
Peel and coarsely chop sunchokes.
In a 5- to 6-quart pan over high heat, combine oil, butter, mushrooms, sunchokes, shallots, and garlic.
Stir often until mushroom juices evaporate and the vegetables are browned, about 15 minutes.
Add rosemary, oregano, and sherry; stir until sherry evaporates, about 2 minutes.