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Creamy Wild Mushrooms with Sage

Creamy Wild Mushrooms with Sage


  • 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


  1. 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; saute for about 13 minutes. Stir in sour cream and nutmeg. Season with salt and pepper to taste.


  • Nutritional information includes 1/4 teaspoon of added salt.

Nutrition Information

Per serving: 61 kcal cal., 3 g fat (1 g sat. fat), 121 mg sodium, 2 g fiber, 2 g sugar, 4 g pro., 21 mg calcium, 1 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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