Mushrooms Silvestri

Mushrooms Silvestri

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Rated: 0
  • Makes: 4 servings
  • Start to Finish 45 mins
  • Serving Size: scant 2/3 cup
  • Carb Grams Per Serving: 12


  • 1 tablespoon olive oil
  • 2/3 cup diced carrot
  • 1/2 cup diced celery (1 stalk)
  • 4 cloves garlic, minced
  • 1/2 cup dry red wine
  • 8 ounces fresh button mushrooms, sliced (about 4 cups)
  • 8 ounces fresh shiitake mushrooms, stemmed and sliced (about 4 cups)
  • 1 cup reduced-sodium chicken broth or vegetable broth
  • 2 tablespoons snipped fresh parsley
  • 2 tablespoons cold water
  • 2 teaspoons cornstarch


  1. In a large nonstick skillet heat 1 teaspoon of the oil over medium heat. Add carrot, celery, and garlic; cook about 5 minutes or just until tender. Remove from heat. Add wine, stirring up any brown bits from bottom of skillet. Cook over medium heat for 2 to 3 minutes or until liquid is reduced by half. Transfer carrot mixture to a large bowl; set aside.
  2. In the same skillet heat 1 teaspoon of the remaining oil over medium-high heat. Add button mushrooms; stir-fry for 3 to 5 minutes or until tender. Spoon cooked mushrooms into bowl with the carrot mixture.
  3. In the same skillet heat the remaining 1 teaspoon oil over medium-high heat. Add shiitake mushrooms; stir-fry for 3 to 5 minutes or until tender. Return the carrot-mushroom mixture to skillet. Stir in the broth and parsley.
  4. In a small bowl stir together the cold water and cornstarch; stir into mixture in skillet. Simmer on low heat for 10 minutes, stirring occasionally.


  • Chef Tip: Cook mushrooms separately so they will brown evenly without becoming overcooked and mushy.

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 112 cal., 4 g total fat (1 g sat. fat), 173 mg sodium, 12 g carb. (3 g fiber, 4 g sugars), 4 g pro.

Diabetic Exchanges

Fat (d.e): 1; Vegetables (d.e): 2