| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Italian | New import | 4 | Servings |
INGREDIENTS
| 1 1/2 | lb | Fresh shiitake mushrooms |
| see note | ||
| 4 | T | Vegetable oil |
| 3 | Garlic, thinly sliced | |
| 3 | To 4 Tbs dry white wine | |
| 1/2 | c | Loosely packed Italian |
| Parsley, fine chopped but | ||
| Discard Lower halves of | ||
| Stems | ||
| Kosher salt | ||
| Freshly ground black pepper | ||
| 3 | Typos by Bobbie Beers |
INSTRUCTIONS
1997 Discard mushroom stems, wipe mushrooms with damp paper towel and slice them thin. Heat wok or skillet add oil and heat well. Add garlic and stir-fry until golden over low heat remove garlic with slotted spoon and discard Add mushrooms and stir-fry over medium-high heat for 1 minute. Add wine and continue to stir until mushrooms are crisply tender, about 1 minute more. Stir in chopped parsley, and season to taste with salt and pepper. Makes 6 servings. NOTE: You can prepare other mushrooms, such as chanterelles, oyster or regular mushrooms, this way. Per serving: Calories 122 Fat 10g No cholesterol Sodium 361mg Percent calories from fat 68% Source: "Helen Nash's Lower-Fat Losher Kitchen" Dallas Morning News Posted to MM-Recipes Digest V4 #072 by BobbieB1@aol.com on Mar 12,
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Nutrition (calculated from recipe ingredients)
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Calories: 796
Calories From Fat: 139
Total Fat: 15.8g
Cholesterol: 0mg
Sodium: 106.9mg
Potassium: 2793.4mg
Carbohydrates: 137g
Fiber: 20.1g
Sugar: 6.4g
Protein: 16.9g