Saucy Mushrooms

Ingredients

• 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

Preparation

1. 1. 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.
2. 2. 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.