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Butter Sautéed Mushrooms and Tomatoes are much tastier than you think! If you have leftover mushrooms or tomatoes from yesterday, please try this recipe! This is a recipe you can make in just 10 minutes.
Today I had leftover mushrooms I hadn’t been able to use when cooking yesterday’s dish, Hayashi Rice, so I decided to make this easy and tasty side dish!
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Butter Sautéed Mushrooms with tomato
Butter Sautéed Mushrooms and Tomatoes are much tastier than you think! If you have leftover mushrooms or tomatoes from yesterday, please try this recipe! This is a recipe you can make in just 10 minutes.
Ingredients
Instructions
- Cut the mushrooms into quarters and the cherry tomatoes into halves. Or if you use plum tomatoes, cut it in half first, then cut into 6.
- Use small or medium pan and add butter and the mushrooms. Cook on medium-low heat for 3 minutes.
- Add the tomatoes and stir on low heat for about 1 minute.
- Then turn the heat to medium and add sake, ginger, salt, and black pepper. Bring it to boil with medium heat for 1 minute.
Let's eat!
- Let's serve! Add parsley if you prefer.
Nutrition
Calories: 67.01kcal | Carbohydrates: 6.54g | Protein: 2.14g | Fat: 2.49g | Sodium: 392.2mg | Fiber: 2.21g | Sugar: 3.01g
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