Creamy Wild Mushrooms with Sage
Creamy Wild Mushrooms with Sage

Photo Credit

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This Recipe

  • Skill Level: Beginner
  • Serves: 6
  • Start to Finish: less than 15 minutes
  • Prep: 2 min.
  • Cook: 13 min.

Nutrition Facts

Amount per serving:
Total Calories: 61kcal (3%)
  • 121mg (5%) Sodium
  • 8g Carbs
  • 2g Fiber
  • 3g (4%) Fat
  • 1g (5%) Saturated Fat
  • 2g Sugars
  • 4g Protein
  • 21mg (2%) Calcium
  • 1mg (7%) Iron
61kcal (3%)121mg (5%)8g2g3g (4%)2g4g1g (5%)

This dish brims with flavor but is low in cholesterol and fat.

Appropiate for: vegetarian, Paleo, low-carb, low-sugar diets

NOTE: Nutritional information includes 1/4 teaspoon of added salt.


  • 1 1/4 pounds wild mushrooms, such as portobello caps and oyster mushrooms, sliced
  • 1 teaspoon olive oil
  • 1 small onion, peeled and chopped (about 1 cup)
  • 1/2 teaspoon ground sage
  • 1/4 cup reduced-fat sour cream
  • 1/8 teaspoon grated nutmeg
  • Salt and freshly ground black pepper



Trim mushrooms (such as cutting stems off oyster mushrooms) as necessary. Place oil in a large nonstick skillet over high heat. Add onion, sage, and mushrooms; sauté for about 13 minutes. Stir in sour cream and nutmeg. Season with salt and pepper to taste.

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