On the left, Country Fresh Mushroom Co. Regional Sales Manager Dave Santucci meets with Department of Agriculture (USDA) Secretary Tom Vilsack who is tasting the Mushroom Sauté a la Vince he is preparing with mushrooms, butter, and parsley at the VegU education tent, during the USDA People's Garden - Farmers Market Fall Harvest Festival, on Friday, October, 29, 2016, in Washington, Mushrooms are being featured in this food recipe demonstration and samples are provided at the VegU tent. The mushroom display and information was presented in partnership with the American Mushroom Instit
On the left, Country Fresh Mushroom Co. Regional Sales Manager Dave Santucci meets with Department of Agriculture (USDA) Secretary Tom Vilsack who is tasting the Mushroom Sauté a la Vince he is preparing with mushrooms, butter, and parsley at the VegU education tent, during the USDA People's Garden - Farmers Market Fall Harvest Festival, on Friday, October, 29, 2016, in Washington, Mushrooms are being featured in this food recipe demonstration and samples are provided at the VegU tent. The mushroom display and information was presented in partnership with the American Mushroom Institute and Mushroom Council. King Mushroom of Barclay, MD, donated the button mushrooms used for the cooking demonstrations. USDA 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. Off the heat, sprinkle Parmesan cheese on top and serve as a side dish or as a topping for steak or pasta. Recipe provided by Dave Santucci of Country Fresh Mushroom Co. whose family has been in the mushroom busines
Size: 1383px × 1446px
Location: USA
Photo credit: © Archistoric / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: agriculture, american, button, council, dc, demonstration, department, display, farmers, information, institute, market, mushroom, mushrooms, oyster, pete, portobello, tom, usda, vilsack, washington, wilder
