Select a variety of wild mushrooms for an earthy, full-flavored side that pairs well with roasted meats. We chose baby portobellos and chanterelles, but just about any wild variety you find in the store will work well in this recipe. Grated lemon rind and fresh lemon juice add a bright, tangy flavor to this rustic dish.
1 tablespoon olive oil
1/3 cup minced shallots (about 3 medium)
8 ounces whole baby portobello mushrooms
8 ounces chanterelle mushrooms
1/2 teaspoon salt
1 cup fat-free, less-sodium beef broth
1 teaspoon grated fresh lemon rind
3 tablespoons fresh lemon juice
1 tablespoon cornstarch
1 tablespoon minced fresh chives
How to Make It
Heat oil in a large nonstick skillet over medium-high heat. Add shallots; sauté 1 minute. Add mushrooms and salt. Reduce heat to medium, and cook 17 minutes or until moisture evaporates and mushrooms are tender, stirring frequently.
Combine beef broth and next 3 ingredients in a bowl, stirring with a whisk until well blended. Add to pan, and boil 1 minute or until slightly thick, stirring constantly. Remove from heat, and stir in chives.