Butter Braised Radishes With Mushrooms

Serves 4 to 6.

Note: Cooking mellows the bite of the radish while the browned butter enriches its slightly sweet note. The mushrooms add a substantial earthiness to round things out. Winter radishes include daikon and beauty heart, which are available in most grocery stores and at food co-ops. Serve this as a side dish or toss with cooked whole grains for a simple weeknight dinner. From Beth Dooley.

• 1 lb. mixed radishes, including red and either daikon or Beauty Heart (see Note)

• 1/4 c. unsalted butter

• 1/4 c. diced shallots

• 1/2 lb. cremini mushrooms, stemmed and cut into 1-in. pieces

• Salt and freshly ground black pepper to taste

• 3 tbsp. chopped fresh parsley


Cut the red radishes into halves or quarters and then cut the daikon or black Spanish radishes into 1-inch pieces.

Put the butter into a large skillet, set over medium heat, and when it’s melted and begins to foam, add the shallots, radishes and mushrooms. Toss to coat with the butter.

Cover the skillet and cook, shaking the pan occasionally, until the mushrooms release some of their liquid, about 3 to 4 minutes. Remove the lid and continue cooking, stirring occasionally, until the mushrooms are browned and the radishes have become slightly tender and their edges are caramelized, about 3 to 4 minutes.

Season with salt and freshly ground black pepper and toss in the chopped parsley.

Nutrition information per each of 6 servings:

Calories 90

Carbohydrates 5 g

Protein 2 g

Fat 8 g

Saturated fat 55 g

Cholesterol 20 mg

Sodium 25 mg

Total sugars 0 mg

Dietary fiber 2 g

Exchanges per serving: 1 veg., 1 ½ fat.