Jane's Favorite Tested Recipes
12/16/2009
Last Update
topics & recipes on just this site using Google
 | |
| |
|
Chicken |
|
Soup, Salad & Breads |
| |
| |
| |
|
Miscellaneous Sandwiches & Appetizers |
|
Low Carbohydrate Recipes |
|
Jane's Favorite Tested Recipes
You are welcome to pass along a link to this site for your friends and family at:
www.braceface.com/tobejane
Jane Echols
Ft. Myers, Florida
Printing instructions:
Highlight 'just' the recipe, then go up to 'file' and select 'print'.
Only the recipe and not this index banner will print.
Savory Mushrooms
|
2 ½ tablespoons extra virgin olive oil, divided |
|
1 medium clove garlic, minced |
|
¼ teaspoon salt and pepper, each |
|
½ pound assorted mushrooms, thinly sliced |
|
1-½ tablespoons chopped fresh parsley |
Combine 1 ½ tablespoons olive oil, minced garlic, salt, and pepper in a bowl. Add mushrooms and stir to coat well.
Heat skillet over medium heat for two minutes. Add 1-tablespoon olive oil and swirl to coat the bottom. Add the mushrooms and sauté for 8-10 minutes until golden brown, stirring frequently. Add parsley and extra salt and pepper, if desired.
NOTE: This was in the low carb cookbook and is half the given recipe. It said to use either fresh button or wild mushrooms (such as morels, chanterelles, shiitakes, Portobello, or oyster) but I just got an 8-ounce package of sliced fresh mushrooms at Publix. It was plenty for a meal for us. I didn’t add additional salt or pepper, nor did I use the parsley---because I didn’t have any!