Mushroom Sauté a la Vince with mushrooms, butter, and parsley displayed with a raw oyster, crimini and portobello mushrooms at the VegU education tent, during the USDA People’s Garden - Farmers Market Fall Harvest Festival, on Friday, October, 29, 2016, in Washington, Country Fresh Mushroom Co. Regional Sales Manager Dave Santucci cooked and talked about the preparation during his food recipe demonstration. Samples are provided after each demonstration at the VegU tent. The mushroom display and information was presented in partnership with the American Mushroom Institute, Mushroom Counci
Mushroom Sauté a la Vince with mushrooms, butter, and parsley displayed with a raw oyster, crimini and portobello mushrooms at the VegU education tent, during the USDA People’s Garden - Farmers Market Fall Harvest Festival, on Friday, October, 29, 2016, in Washington, Country Fresh Mushroom Co. Regional Sales Manager Dave Santucci cooked and talked about the preparation during his food recipe demonstration. Samples are provided after each demonstration at the VegU tent. The mushroom display and information was presented in partnership with the American Mushroom Institute, Mushroom Council and To-Jo Mushrooms, Inc. King Mushroom of Barclay, MD, donated the button mushrooms used for the cooking demonstrations. Recipe provided by Dave Santucci whose family has been in the mushroom business more than 100 years starting in 1908. His mother’s simple recipe is called Mushrooms a la Vince after his father, brother and photo by Lance Cheung. MUSHROOM SAUTÉ A LA VINCE Serves 4 Prep Time: 10 minutes | Cook Time: 5 minutes | Total Time: 15 minutes 16 oz. fresh mushrooms (any type – white, baby bellas, shiitakes, or oysters) 2 tbsp. butter, unsalted 1 pinch garlic salt (or salt and a clove of garlic if desired) 1 pinch black pepper, freshly ground ¼ cup fresh parsley, coarsely chopped 1 tbsp. Parmesan cheese, grated (or other favorite hard cheese) Note: A pinch is between ⅛ and ¼ teaspoon. 1. Rinse mushrooms and slice into ¼ inch thick slices. Smaller mushrooms may be quartered, and oyster mushrooms should be separated into individual leaves. 2. Heat half the butter in a large skillet over medium heat. 3. Add the mushrooms and sauté for 2 minutes over med-high heat, just until their water evaporates. For shiitake or oyster mushrooms, which have less moisture, add 2 tablespoons water or chicken stock during the sautéing process. 4. Add the parsley, garlic salt, the black pepper and the remaining butter for the last 30 seconds of sautéing. 5. O
Size: 1672px × 1196px
Location: USA
Photo credit: © Archistoric / Alamy / Afripics
License: Licensed
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Keywords: agriculture, american, button, council, country, dave, dc, demonstration, department, display, farmers, fresh, information, institute, market, mushroom, mushrooms, oyster, portobello, santucci, tom, usda, vilsack, washington
