Serves: 4
Total Calories: 110
In a large, heavy skillet, heat the oil over medium heat. Sauté mushrooms about 3–5 minutes on each side. Add wine and cook until it evaporates. Stir in parsley and season with salt and pepper. Cool for 2 minutes and cut into julienne strips.
This Sauteed Julienned Portobellos recipe is from the Taste of Broadway Cookbook. Download this Cookbook today.
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