MUSHROOMS IN PARSLEY
BUTTER AND WINE
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)
1/4 cup
dry white wine (60 mL)
1/2 tsp
salt (2 mL)
1/4 tsp
black pepper (1 mL)
1/8 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