4 Serves
30 Mins
Heat the cooking oil in a large skillet over medium heat.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
1 mg / 15 mgVitamin K
20 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
4 µg / 400 µgCalcium
23 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
17 mg / 420 mgPhosphorus
71 mg / 1,250 mgPotassium
599 mg / 4,700 mgSodium
14 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
4 g / 28 gSugar
2 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Add the minced garlic to the skillet and sauté until it turns golden, being careful not to let it burn.
Add the mushrooms to the skillet and cook for 5 to 10 minutes, allowing them to release their moisture and shrink in volume.
Pour in the white wine and continue to cook for another 5 minutes until the liquid reduces to a syrupy consistency.
Season the mixture with salt and pepper to taste, then garnish with fresh parsley before serving.
0
g0
g13
g
