Mushrooms without gobs of Olive Oil?

angelinaz

How does one saute mushrooms without gobs of olive oil? I made our traditional pasta dish for Easter dinner and never realized that the mushrooms soak up olive oil like a sponge. What else can I do to cut down the fat in my recipe?

angelinaz

How does one saute mushrooms without gobs of olive oil? I made our traditional pasta dish for Easter dinner and never realized that the mushrooms soak up olive oil like a sponge. What else can I do to cut down the fat in my recipe?

Nich0le

couple of tsp of olive oil aren't bad for you, actually a good choice overall. You can use a little chicken broth but that changes the flavor. Just reduce the amount of olive oil you use, say one teaspoon get it nice and hot and then let the mushrooms sweat, doing this creates their own juice in which you can continue to cook! MMM, this makes me want to make uncreamy mushroom soup..thx

angelinaz

The way I cooked it had a little over a quarter cup! Of course, it was for many servings, but not that many. I didn't eat it. I just tasted it. I really don't care for mushrooms! My family does though and I am watching how much of stuff I serve them, even the "good" oils!

Nich0le

Good for you for looking out for your family! When I make mushroom soup I use roughly 3-4 lbs of mushrooms, I slice them up and then I use 1pat of butter and 1 tsp olive oil to cook them. I toss them around every few minutes, letting them sweat and eventually there is a lot of natural juice in there. If you use this technique for sautee you can reduce the oil and cook them on a lower heat and just let them do what they are going to do, stirring every few minutes only.

:flowerforyou:

RNLeslie

Any chance I can get that mushroom soup recipe?
I too have been trying to cook my mushrooms with less fat. I understand that OO is a "good" fat, but I still don't want to give up too many calories to it, lol! I like to use the spray kind because it seems like less of it does the same job.

Phoenixflame

When I want to add almost no calories (though I know olive oil is a good fat) I use olive oil spray. Just a quick spritz. Then I put a teeny bit of water in the pan. It turns a spray into a nice oil base.

msarro

Olive oil spray, or just a tablespoon of olive oil. You can use water as well if you don't mind steaming them moreso than sauteing them.

1Corinthians13

I just use cooking spray. Works great! I've actually been on a mushroom kick lately, eating them whenever I can with every dinner! haha Well except last night cuz that was Easter, and I ate at my grandmother's and did not eat extremely healthy I am sure.

msarro

I just use cooking spray. Works great! I've actually been on a mushroom kick lately, eating them whenever I can with every dinner! haha Well except last night cuz that was Easter, and I ate at my grandmother's and did not eat extremely healthy I am sure.

If you have a market nearby with a big selection of mushrooms, try making a mushroom stew! Soooooo good!

pettmybunny

Any chance I can get that mushroom soup recipe?
I too have been trying to cook my mushrooms with less fat. I understand that OO is a "good" fat, but I still don't want to give up too many calories to it, lol! I like to use the spray kind because it seems like less of it does the same job.

My mushroom soup recipe is by no means healthy... lol

3 TBSP unsalted butter (I have dropped it by half with no problems
1 lb mushrooms (I like to use baby bellas, but regular white would work as well
3 medium cloves garlic, minced
3 TBSP flour
1 1/2 cup chicken broth
1 1/2 cup heavy cream

In large skillet or dutch oven, melt butter over med. high heat until foaming stops. Add mushrooms and cook until mushrooms sweat and the liquid evaporates (about 6 minutes). Add flour and cook for 1 minute, stirring constantly. Add chicken broth and bring to a boil. Add cream, reduce heat and simmer until thickens a bit (to the thickness that you like it.)

I've made this soup and used it for a homemade green bean casserole... Add 2 lbs of crisp cooked green beans to the soup and mix thoroughly. Usually I put this in a 13X9 glass casserole dish, but this Easter, I was lazy (no company) and left it in the dutch oven, less dishes that way. To make the topping, run 4 slices of bread (quartered) and 2 TBSP butter through the food processor until crumbed and blended, then mix that with 4 to 6 oz of French's fried onions, and spread over the top of the green bean mixture. Bake in 400 oven for 15 minutes until top is browned and beans are bubbly. You'll never go back to the Campbells casserole after doing this one! Nom Nom Nom

Nich0le

Any chance I can get that mushroom soup recipe?
I too have been trying to cook my mushrooms with less fat. I understand that OO is a "good" fat, but I still don't want to give up too many calories to it, lol! I like to use the spray kind because it seems like less of it does the same job.

Well, my husband is a chef and my dad has always been the family cook but I have taken a little from each and made my own recipe. I never write any of it down so season to taste.

Ok, I buy my mushrooms at costco and as you probably can guess a box of mushrooms there is equal to at least two at the grocery but here you go.

1 box of baby bellas ( I think = to 2 lbs)
1 box of of white cap mushrooms ( 2lbs)
One medium white onion
1 box of organic chicken broth (4 cups)
1 Tbsp olive oil (you can reduce)
3-4 cloves of garlic, minced
Salt and pepper to taste (may want to add when ready to serve)
1/2 tsp ground nutmeg
1/2 tsp cumin
1/4 tsp cayenne pepper (optional but will reduce the amount of pepper you use)

First, slice all of the mushrooms ( I use the cuisinart for this task!) and dice the onion. Keep 1/2 cup each type aside to add later.

Heat large sauce pan with oil in it. Once pan is hot use wooden spoon to spread oil across entire bottom of the panAdd mushrooms and onion, stir occasionally letting the mushrooms sweat until mixture appears about 1/2 or 3/4 the volume from start. Add nutmeg, cumin, cayenne pepper, salt and garlic. Add chicken broth and bring to a boil.

Once at a boil, turn to a simmer for one hour. After one hour blend mixture with hand blender or very carefully blend in portions in a regular blender. Once blended add mushroom slices set aside and cook for an additional 15 minutes.

I usually let everyone add their own salt because I prepare this soup for a meal on a busy day of the week and adding salt during the initial process can lead to an overly salty soup in the end. You can add cream during the blending process if you so choose but this way keeps the fat and calories low and the flavor full.

My kids love this soup and along with a salad it is very low cal and nutritious! :drinker:

hiddensecant

Whenever I want to sautee, I use vegetable broth.