My F&W
quick save (...)

Shiitake Mushroom Sauté with Watercress

  • FAST
  1. 2 teaspoons olive oil
  2. 1 small red bell pepper, cut into 1/2-inch dice
  3. 2 garlic cloves, minced
  4. 1 pound fresh shiitake mushrooms, stems discarded and caps thinly sliced
  5. 1/4 cup chicken stock or canned low-sodium broth, defatted
  6. 2 tablespoons fresh lemon juice
  7. Salt and freshly ground pepper
  8. 1 bunch watercress, tough stems removed
  9. 1 tablespoon finely chopped mint
  1. Heat the olive oil in a large nonreactive skillet. Add the diced red bell pepper and minced garlic and cook over moderate heat, stirring constantly, for 2 minutes. Add the sliced mushroom and chicken stock and cook, stirring occasionally, until tender, about 5 minutes. Stir in the lemon juice, season with salt and pepper and let cool slightly.
  2. Arrange the watercress on a large plate and spoon the mushrooms on top. Sprinkle with the mint and serve.
Notes One Serving Calories 58 kcal, Protein 3.7 gm, Carbohydrate 7 gm, Cholesterol .2 mg, Total Fat 2.4 gm, Saturated Fat .4 gm.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.