Herbed Mixed Mushrooms

These mixed mushrooms come together in no time and make a fantastic side dish to any meal, whether you’re making a fancy holiday dinner, a simple steak, or a Sunday roast chicken.

Products you'll need:

CAMPBELL'S® Condensed Cream of Cremini & Shiitake Mushroom

CAMPBELL'S® Condensed Cream of Cremini & Shiitake Mushroom

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Ingredients

  • 2 tbsp (30 mL) olive oil
  • 1 onion, chopped
  • 2 lb (908 g) mixed  mushrooms, such as cremini, shiitake (stems removed) and oyster mushrooms, sliced
  • 1/2 tsp (3 mL) each  salt and pepper
  • 4 cloves garlic, minced
  • 1 tsp (5 mL) each chopped fresh  thyme and rosemary
  • 1 can CAMPBELL'S® Condensed Cream of Cremini & Shiitake Mushroomnbsp;(5 %)
  • 1/2 cup (125 mL) light cream (5 %)
  • 1 tbsp (15 mL) each  lemon juice and chopped fresh parsley

Directions

  1. In large deep skillet, heat oil over medium-high heat. Add onion, half of the mushrooms and the salt and pepper to pan; cook, stirring occasionally, 5 minutes until mushrooms release their liquid. Add remaining mushrooms to pan; cook 12 minutes until light golden.
  2. Add garlic, thyme and rosemary to pan. Cook stirring 30 seconds until fragrant. Stir in soup, cream and lemon. Cook, stirring, until boiling; reduce heat and simmer 2 minutes. Sprinkle with parsley.

Recipe tips

  • To make this dish ahead, follow recipe as directed, reserving parsley. Let cool, cover and refrigerate for up to 1 day. Reheat over medium-low heat until hot and thickened. Sprinkle with parsley.

  • If you can’t find any special mushroom varieties, this dish is still delicious made with white button mushrooms.

  • This dish is also delicious served as a sauce tossed with cooked pasta. Try any leftovers over top of pasta with a sprinkling of Parmesan cheese.

Ratings & Reviews

(1)
  • Tanya G.

    July 15, 2017

    Mushroom lovers will love this

    This is so rich and creamy and delicious. We tossed it with fettucini pasta and it tasted like a restaurant dish.

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    (0) (0)

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NUTRITIONAL INFORMATION

Amount Per Serving
Calories 190
Fat 10 g
Sodium 560 mg
Carbohydrate 17 g
Dietary Fibre 3 g
Protein 7 g
Calcium 4 %DV
  • Three servings of vegetables
  • Source of fibre

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