Sauteed mushrooms <r t>

4 Servings

Ingredients

Quantity Ingredient
1 teaspoon Olive Oil, *Note
1½ tablespoon Nonfat Veg Chicken Broth, Low Sod, (I Added),**Note
1½ pounds Fresh Mushrooms, Used Shiitake, Oyster And Cremini
½ teaspoon Minced Garlic
¼ teaspoon Salt

Directions

*NOTE: Original recipe used 1½ T olive oil...doesn't need that much as they will produce their own liquid.

**NOTE: I added the nonfat vegetarian chicken broth to the recipe.

Use any combination but remember to remove and discard stems if you include shiitakes.

Heat oil in large deep skillet. Add mushrooms and chicken broth and cook over med heat, stirring occasionally, until tender (mushrooms will release their liquid), 4 - 6 min.

Increase the heat to medium-high, add garlic and salt and cook 2 - 3 min longer, stirring occasionally, until liquid evaporates and mushrooms are light golden.

Prep Time: 10 min Cook Time: 9 min Serves 4

Per Serving according to original recipe: Cal 88; Fat 6g; Carb 8g; Pro 4g; Sod 142mg Exchanges:

1 ½ vegetable, 1 fat

This was extremely good.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@...>

NOTES : Cal 52, Fat 1.8g, Carb 7.8g, Fib 2g, Pro 3.8g, Sod 146mg, CFF 25.7%.

Recipe by: Woman's Day, 4/22/97 Posted to Digest eat-lf.v097.n086 by Reggie Dwork <reggie@...> on Mar 29, 1997

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