Mushrooms Barcelona
Yield
6 servingsPrep
5 minCook
15 minReady
20 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
margarine
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 8 | ounces |
mushrooms
fresh |
|
| ½ | cup |
walnuts
chopped, toasted |
|
| 2 | tablespoons |
sherry
dry |
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | teaspoon |
oranges
grated peel |
|
| 2 | tablespoons |
parsley leaves
chopped |
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
margarine
|
|
| 15 | ml |
vegetable oil
|
|
| 231.2 | ml/g |
mushrooms
fresh |
|
| 118 | ml |
walnuts
chopped, toasted |
|
| 3E+1 | ml |
sherry
dry |
|
| 15 | ml |
lemon juice
|
|
| 5 | ml |
oranges
grated peel |
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 1 | x |
salt
to taste |
*
|
Directions
Melt butter with oil.
Add mushrooms, sauté over medium high heat until just tender.
Add walnuts, sherry, lemon juice and citrus peel, cook 1 minute.
Sprinkle with parsley; season with salt.
