Needless to say I haven't had much time to cook and am in a new kitchen so I wanted to start with something simple. These mushrooms are easy and delicious! They are the perfect side dish to anything (especially frozen dinners, which I have had to eat a lot of lately while unpacking). I have been loving Vegetarian Times lately because they have had nothing but great recipes.
I will try to update more often but I start my new job on Tuesday and am still getting used to my new kitchen so bare with me as I adjust to the New York lifestyle :)
Ingredients:
Serves 6
2 Tbs. olive oil
4 cloves garlic, sliced
1 bay leaf
1/4 tsp. ground coriander
1 Tbs. chopped fresh oregano or 1/2 tsp. dried
1 cup dry white wine or water
1/4 cup fresh lemon juice
1 1/4 lbs. small button mushrooms
1/4 cup chopped fresh parsley
Salt and freshly ground black pepper to taste
Directions:
- In large skillet, heat oil over medium-low heat. Add garlic, bay leaf, coriander and oregano and cook, stirring occasionally, until garlic starts to brown, about 5 minutes.
- Stir in wine or water and bring to a boil.
- Add mushrooms, parsley, salt and pepper. Reduce heat, cover and cook 10 minutes, shaking pan occasionally.
- Remove pan from heat and using a slotted spoon, transfer mushrooms to a serving dish. Return skillet to heat and bring juices to a boil. Cook until liquid is reduced by half, about 5 minutes.
- Discard bay leaf and pour liquid over mushrooms, cover and set aside to cool. If not serving right away, refrigerate and bring to room temperature before serving.
Per serving:
Calories 96, Protein 2g, Total fat 5g, Carbs 6g, Sodium 6mg, Fiber 1g
1 comment:
I have to admit that I'm not crazy about mushrooms ... unless they're fried. (I am Southern, you know.) But I'm thinking I need to try different kinds to see if I only dislike certain kinds!
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