| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Italian |
New import |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Fresh shiitake mushrooms |
|
|
(see note) |
| 4 |
tb |
Vegetable oil |
| 3 |
cl |
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 |
INSTRUCTIONS
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 12/4/96
Typos by Bobbie Beers
Posted to MM-Recipes Digest V4 #072 by BobbieB1@aol.com on Mar 12, 1997
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