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Wednesday, September 16, 2015



Quick, easy recipe with lots of healthy parsley and the distinct flavor of a dry white wine.  Mushrooms are an easy go-to side and are always lovely served with steak.  Mushrooms used to be very expensive here where we live in South America, but these days they are  about $3.50 a lb, so I pick some up almost every time I go grocery shopping.  Asparagus is still ridiculously expensive at $8 a lb.  I never buy those, but occasionally resort to the canned variety.  I miss Spring time in Canada and the abundant asparagus in the stores at that time of year.

3 tbsp butter (45 mL)
1 lb mushrooms, washed and sliced (0.45 kg)
1 cup chopped fresh parsley (250 mL)
1/cup dry white wine (60 mL)
1/tsp salt (2 mL)
1/tsp black pepper (1 mL)
1/tsp thyme (0.5 mL)

In large nonstick skillet, melt butter over medium heat.  Add prepared mushrooms to skillet and toss in the butter.  Cook until some of the water starts releasing from the mushrooms.  Add parsley, wine, salt, pepper and thyme.  Keep cooking until all the liquid evaporates.  Stir intermittently.

Yield:  4 servings
1 serving
115.4 calories
2.5 g protein
9.1 g fat
1.5 g fiber
4.1 g net carbs 

For other great Low-Carb, Gluten-Free recipes by the team & me:

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