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)
11/2 lbs sliced mushrooms (0.68 kg)
1/2 tsp
seasoning salt (2 mL)
1/4 tsp
black pepper (1 mL)
2 tsp crushed garlic (10 mL)
1/4 cup
white wine, OR chicken stock, OR (60 mL)
water plus 1/8 tsp Montreal chicken seasoning
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, sauté 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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