Sauteed Oyster Mushrooms
Yield
4 servingsPrep
20 minCook
5 minReady
25 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
mushrooms, oyster
|
*
|
| 1 | tablespoon |
garlic
minced |
|
| 2 | teaspoons |
olive oil
|
|
| 1 | teaspoon |
rosemary leaves
minced |
|
| 1 | teaspoon |
margarine
optional |
|
| 2 | teaspoons |
all-purpose flour
|
|
| 1 | teaspoon |
sherry
or dry white wine |
|
| 1 | tablespoon |
soy sauce, tamari
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
mushrooms, oyster
|
*
|
| 15 | ml |
garlic
minced |
|
| 1E+1 | ml |
olive oil
|
|
| 5 | ml |
rosemary leaves
minced |
|
| 5 | ml |
margarine
optional |
|
| 1E+1 | ml |
all-purpose flour
|
|
| 5 | ml |
sherry
or dry white wine |
|
| 15 | ml |
soy sauce, tamari
|
|
Directions
Gently rinse and pat dry the mushrooms.
Trim to a uniform size and set aside.
Sauté garlic in oil over medium heat for 15 to 20 seconds.
Add mushrooms and sauté for 3 minutes.
Add rosemary and margarine and cook until the margarine is melted, about 30 seconds.
Sprinkle in the flour and cook, stirring constantly.
Add remaining ingredients and stir until the liquid is slightly thickened and mushrooms are tender. About 4 minutes.
