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Simple Kohlrabi Vegetable and Mushroom Saute Cooking Recipes

Kohlrabi and Mushroom Saute


Brighten up a workday dinner of roast chicken with this delicious combination. Add it to a traditional thanksgiving dinner for a new twist. A mixture of shiitake and white mushrooms is a good combination here.


Makes 6 servings

  • 3 tablespoons butter

  • 1/2 small onion, thinly sliced

  • 1 clove garlic minced

  • 4 small kohlrabi, trimmed, peeled and sliced

  • 1/4 pound fresh mushrooms, wiped and thinly sliced

  • 1/2 cup well flavored chicken stock

  • 1/4 cup dry white wine

  • 2 tablespoons chopped fresh basil, plus additional leaves for garnishing

  • Salt and freshly ground black pepper to taste

  1. Melt the butter in a large heavy skillet over medium heat. Add the onion and cook, stirring, for 1 minute. Add the garlic and cook 10 seconds longer. Stir in the kohlrabi and cook, stirring, for 3 to 4 minutes.

  2. Stir in the mushrooms and cook for 2 minutes longer. Add the stock, wine, and chopped basil. Simmer over low heat until the kohlrabi is very tender, but not falling apart, 10 to 15 minutes longer. Increase the heat and boil off all but 1 or 2 tablespoons of the liquid. Season well with salt and pepper. Serve this simple cooking recipes very hot, garnished with the basil leaves.

  3. Variation: add 1/4 cup heavy cream after the excess liquid has been boiled off. Toss to coat the vegetables.

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