Recipes // Appetizers // Mushrooms Silvestri

Mushrooms Silvestri



Start to Finish: 45 minutes


  • 1 tablespoon olive oil 
  • 2/3 cup diced carrot 
  • 1/2 cup diced celery (1 stalk)
  • 4 cloves garlic, minced 
  • 1/2 cup dry red wine
  • 8 ounces fresh button mushrooms, sliced (about 4 cups) 
  • 8 ounces fresh shiitake mushrooms, stemmed and sliced (about 4 cups) 1cup reduced-sodium chicken broth or vegetable broth 
  • 2 tablespoons snipped fresh parsley 
  • 2 tablespoons cold water 
  • 2 teaspoons cornstarch
  1. In a large nonstick skillet heat 1 teaspoon of the oil over medium heat. Add carrot, celery, and garlic; cook about 5 minutes or just until tender. Remove from heat. Add wine, stirring up any brown bits from bottom of skillet. Cook over medium heat for 2 to 3 minutes or until liquid is reduced by half. Transfer carrot mixture to a large bowl; set aside.

  2. In the same skillet heat 1 teaspoon of the remaining oil over medium-high heat. Add button mushrooms; stir-fry for 3 to 5 minutes or until tender. Spoon cooked mushrooms into bowl with the carrot mixture.

  3. In the same skillet heat the remaining 1 teaspoon oil over medium-high heat. Add shiitake mushrooms; stir-fry for 3 to 5 minutes or until tender. Return the carrot-mushroom mixture to skillet. Stir in the broth and parsley.

  4. In a small bowl stir together the cold water and cornstarch; stir into mixture in skillet. Simmer on low heat for 10 minutes, stirring occasionally.


Tip: Cook mushrooms separately so they will brown evenly without becoming overcooked and mushy.

Number of Servings: 4Serving Size:Yield: 2 1/2 cups Nutrition Facts per scant 2/3 cup: 112 cal., 4 g total fat (1 g sat. fat), 0 mg chol., 173 mg sodium, 12 g carb., 3 g dietary fiber, 4 g sugar, 4 g protein. Daily Values: 72 % vit. A, 11 % vit. C, 3 % calcium, 5 % iron. Exchanges: 2 Vegetable 1 Fat Carb Choice: 1

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