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Wild Mushrooms and Root Vegetable Saute
Source: dLife

A sauteed mixture of wild mushrooms, carrots, and potatoes.

Prep Time: 15 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 133.9
Total Carbs 23.1 g
Dietary Fiber 4.0 g
Sugars 4.4 g
Total Fat 3.4 g
Saturated Fat 0.8 g
Unsaturated Fat 0.5 g
Potassium 765.2 mg
Protein 5.3 g
Sodium 220.1 mg
Dietary Exchanges
1 Fat , 1 1/2 Vegetables , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 tbsp  olive oil
1 cup  fresh chopped onion
3 1/2 cup  Potatoes, fresh, with skin, diced
1 cup  chopped carrots
0 1/2 tsp  salt
0 1/4 tsp  black pepper
1 tsp  unsalted butter
6 cup  fresh mushrooms
1 tbsp  chopped parsley
  1. Pour 2 teaspoons oil in a frying pan and heat over medium-high heat. Saute onion 3 minutes or until soft. Mix in potato, carrot, 1/4 teaspoon salt, and 1/8 teaspoon pepper and saute 12 minutes or until vegetables are light browned. Spoon mixture into a bowl and set aside in a warm place.
  2. Pour the rest of the oil in a frying pan and heat with butter. Saute mushrooms with the rest of the salt and pepper for 10 minutes or until mushrooms are tender. Combine mushrooms with potato mixture and top with parsley.

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