Sauteed White Mushrooms
Scented with Orange and Marjoram
Adapted from Pasta e Verdura by Jack Bishop
1 ½ pounds fresh white mushrooms
1 large orange
¼ cup olive oil
4 medium shallots, minced
2 Tablespoons minced
fresh marjoram leaves
1 teaspoon salt
¼ teaspoon freshly ground black pepper
½ package low protein spaghetti
Cook pasta, drain.
Wipe the mushrooms with a paper towel to loosen and remove any dirt. Trim and discard a thin slice from the stem end of each mushroom. Thinly slice the mushrooms and set them aside.
Remove the colored peel (but not the white pith) from the orange with a grater. Set 2 teaspoons grated zest aside. Squeeze ¼ cup juice from the orange and set it aside separately.
Heat the oil in a large sauté pan. Add the shallots and sauté over medium heat until the shallots have softened slightly, about 4 minutes.
Add the mushrooms and orange zest to the pan and cook, stirring occasionally, until the mushrooms are golden and considerably shrunken, about 8 minutes.
Stir in the orange juice, marjoram, salt and pepper. Cook, stirring occasionally, until the sauce has thickened, about 2 minutes. Toss the hot pasta with the mushroom sauce. Mix well. Serve immediately.
Per ½ cup serving: 30 mg phe
Per entire recipe: 650 mg phe