Ingredients
- 3 pounds white mushrooms, trimmed
- 1 tablespoon extra-virgin olive oil
- 3/4 cup cream sherry, (see Tip)
- 8 cloves garlic, minced
- 2 tablespoon lemon juice
- 1/2 teaspoon kosher salt
- Freshly ground pepper, to taste
- 2 tablespoon minced fresh parsley
Cooking Directions
Step 1
Clean mushrooms and cut in half (or quarters if large). Heat oil in a large skillet or Dutch oven over medium-high heat. Add mushrooms and cook, stirring, for 10 minutes. Stir in sherry and garlic and continue cooking, stirring occasionally, until most of the juices have evaporated, 10 to 14 minutes. Stir in lemon juice and season with salt and pepper. Stir in parsley just before serving.
Nutrition Info
- Serving: Per serving
- Calories: 53
- Carbohydrates: 7g
- Fat: 1g
- Protein: 2g
- Dietary Fiber: 0g
- Saturated Fat: 0g
- Monounsaturated Fat: 1g
- Cholesterol: 0mg
- Potassium: 491mg
- Sodium: 145mg
- Exchanges: 1 1/2 vegetable
- Carbohydrate Servings: 1/2