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Sherried Mushrooms

Prep time 9 mins
Cook time 18 mins
Yield 7 servings (serving size: 1/3 cup)
Be patient when cooking mushrooms; they need time to release their moisture and absorb the flavors of the other ingredients. Serve this creamy mushroom mixture over steaks.

Ingredients

  • 1 tablespoon olive oil
  • 1/2 cup chopped onion (1/2 medium)
  • 2 garlic cloves, chopped
  • 1/4 teaspoon grated fresh lemon rind
  • 2 (8-ounce) packages mushrooms, quartered (about 6 cups)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup half-and-half
  • 2 tablespoons dry sherry
  • 1 tablespoon chopped fresh flat-leaf parsley

Nutrition Information

  • calories 54
  • caloriesfromfat 58 %
  • fat 3.5 g
  • satfat 1.1 g
  • protein 2.5 g
  • carbohydrate 4.2 g
  • fiber 0.9 g
  • cholesterol 4 mg
  • iron 0.4 mg
  • sodium 175 mg
  • calcium 19 mg

How to Make It

  1. Heat a large nonstick skillet over medium-high heat; add oil. Add onion and garlic; sauté 4 minutes or until onion is tender. Stir in lemon rind.

  2. Reduce heat to medium; add mushrooms, and cook 8 minutes or until tender. Sprinkle with salt and pepper.

  3. Remove pan from heat, and stir in half-and-half and sherry. Return pan to medium-high heat, and bring to a boil; boil 1 minute or until slightly thickened. Sprinkle with parsley.

Oxmoor House Healthy Eating Collection