Sauteed Mushrooms in Garlic-Sherry Sauce
A quick, easy and delicious appetizer.
Yield
8 servingsPrep
10 minCook
8 minReady
20 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | tablespoons |
olive oil
|
|
| 5 | cloves |
garlic
or to taste, minced |
|
| 2 | small |
red chilis, dried
crumbled, or 1/2 teaspoon red pepper flakes, or to taste |
* |
| 2 | pounds |
mushrooms
wiped clean, stems trimmed, cut in half |
|
| 1 | x |
salt
to taste |
*
|
| ½ | cup |
sherry wine
or white wine, dry |
* |
| 1 | tablespoon |
lemon juice
fresh |
|
| 3 | tablespoons |
parsley leaves
freshly chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 23 | ml |
olive oil
|
|
| 5 | cloves |
garlic
or to taste, minced |
|
| 2 | small |
red chilis, dried
crumbled, or 1/2 teaspoon red pepper flakes, or to taste |
* |
| 907.2 | g |
mushrooms
wiped clean, stems trimmed, cut in half |
|
| 1 | x |
salt
to taste |
*
|
| 118 | ml |
sherry wine
or white wine, dry |
* |
| 15 | ml |
lemon juice
fresh |
|
| 45 | ml |
parsley leaves
freshly chopped |
|
Directions
Heat the oil over medium heat in a large nonstick skillet.
Stir in the garlic and chili.
After about 30 seconds to 1 minutes, when the garlic begins to sizzle, stir in the mushrooms and turn the heat to medium high.
Cook, stirring, until they sear and begin to lose moisture, then sprinkle with salt and stir in the sherry.
Turn the heat down to medium, and continue to cook, stirring or tossing in the pan constantly, until the mushrooms are tender, about 8 minutes.
Add the lemon juice and parsley, stir well, season with more salt and black pepper, and remove from the heat.
Serve on a platter with toothpicks stuck into the mushrooms as an appetizer.
