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    You are in: Home / Recipes / Sauteed Mushrooms With Shallots and Thyme Recipe
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    Sauteed Mushrooms With Shallots and Thyme

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on April 14, 2010

      We all really enjoyed this dish! Even my toddler ate them. ;) I had baby portabellos on hand, but no fresh thyme (like I thought I did), so I used dried. Thanks for sharing, tony! Made & enjoyed for Spring 2010 Pick A Chef.

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    • on January 16, 2009

      Excellent!!!!! This was very flavorful and I can't wait to make this again. This recipe deff. adds a new zing to the dishes I usually make.

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    • on September 17, 2008

      Made for Fall PAC 2008 - had oyster, portbello, and crimini 'shrooms, prepared as directed. This was an entirely different taste sensation - usually do more butter and sherry -- but this was really good ! Thanks tony, for posting.

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    • on April 26, 2008

      5 Stars! Excellent and easy, just the right amount of butter, a perfect side! Made for PAC Spring 2008.

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    Nutritional Facts for Sauteed Mushrooms With Shallots and Thyme

    Serving Size: 1 (129 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 140.3
     
    Calories from Fat 108
    77%
    Total Fat 12.0 g
    18%
    Saturated Fat 7.3 g
    36%
    Cholesterol 30.5 mg
    10%
    Sodium 9.9 mg
    0%
    Total Carbohydrate 6.1 g
    2%
    Dietary Fiber 1.5 g
    6%
    Sugars 2.5 g
    10%
    Protein 4.9 g
    9%

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