Sauteed Mushrooms and Onions

Q-030-01 Vegetables

Green
High
100 Portions
¾ cup (4-⅛ oz)
350°F (177°C)
8 to 10 min.

INGREDIENTS

ItemMeasureWeightApprox issue

OIL, CANOLA

2 cups

15-⅓ oz

MUSHROOMS, FRESH, WHITE, SLICED

9-½ gal

24 lb 11 oz

ONIONS, YELLOW, SLICED ¼-INCH

3-½ gal

12 lb

14 lb 10 oz

SALT

¼ cup + 2 tbsp

3-⅞ oz

PEPPER, BLACK, GROUND

1 tbsp

0.24 oz

DIRECTIONS

  1. In accordance with Armed Forces food safety protocol, reference the Produce Guideline Card for specific wash, sanitize, rinse and handling instructions for each fruit/vegetable in the recipe; this is critically important to ensure the safety of this food.
  2. Add oil to a preheated 350°F (177°C) griddle.
  3. Add the mushrooms, onions, salt and pepper to griddle; toss lightly to evenly distribute spices.
  4. Sauté mushrooms and onions for 8 to 10 minutes or until tender and browned slightly. CCP: Internal temperature must reach 135°F (57°C) for 15 seconds. Serve immediately or CP: hold hot at 135°F (57°C).

RECIPE NOTES

  1. Serving suggestions: Pairs well with Scrambled Eggs, Recipe No. F-010-01; Fried Eggs, Recipe No. F-007-00; Grilled Chicken Breast, Recipe No. L-305-00; and Herbed Baked Chicken Quarter, Recipe No. L-143-07.
  2. *Sugars represent the total grams of sugar in the recipe, naturally occurring and added sugar combined.

NUTRITION FACTS

Calories85
Carbohydrates9 g
Sugars*5 g
Protein4 g
Fat5 g
Saturated Fat0.4 g
Sodium434 mg
Calcium16 mg
Fiber2.1 g
Combat Capabilities Development Command-Soldier Center // U17-238