Thursday, November 10, 2016

LEMON GARLIC SAUTEED MUSHROOMS



LEMON GARLIC SAUTEED MUSHROOMS
A deliciously fragrant mushroom dish with sophisticated flavors.  This is a quick and easy dish, using a whole 1/2 pound more mushrooms than usual, however, you're welcome to use only 1 lb.  Keep everything the same and, if desired, reduce the seasoning salt by a titch.

3 tbsp butter (45 mL)
3 tbsp light olive oil (45 mL)
11/lbs sliced mushrooms (0.68 kg)
1/tsp seasoning salt (2 mL)
1/tsp black pepper (1 mL)
2 tsp crushed garlic (10 mL)
1/cup white wine, OR chicken stock, OR (60 mL)
  water plus 1/8 tsp Montreal chicken seasoning
2 tbsp lemon juice (30 mL)
2 tsp dried parsley (10 mL)

In nonstick frying pan, melt butter and add olive oil. Toss mushrooms in pan to coat with mixture and sprinkle with seasoning salt and black pepper.  Over high heat, cook mushrooms without stirring 2 minutes so that they brown nicely. Stir, reduce heat to medium and cook another 5 minutes or so.  Add in garlic, saut√© 1 minute.  Stir in wine (OR alternative), lemon juice and parsley.  Cook 5 minutes, stirring occasionally, or until the liquid has reduced sufficiently.  Serve.

Yield:  6 servings
1 serving
148.9 calories
2.6 g protein
13.0 g fat
1.5 g fiber
4.7 g net carbs 


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