Recipe - Sauteed Mushrooms R T

1 teaspoon Olive Oil, *Note
1 One half tablespoon Nonfat Veg Chicken Broth,
Low Sod, (I Added),**Note
1 One half pound Fresh Mushrooms, Used
Shiitake, Oyster And
Cremini
One half teaspoon Minced Garlic
One fourth teaspoon Salt

*NOTE: Original recipe used 1 One half T olive oil...doesn't need that much as
they will produce their own liquid.

**NOTE: I added the nonfat vegetarian chicken broth to the recipe.

Use any combination but remember to remove and discard stems if you include
shiitakes.

Heat oil in large deep skillet. Add mushrooms and chicken broth and cook
over med heat, stirring occasionally, until tender (mushrooms will release
their liquid), 4 6 min.

Increase the heat to mediumhigh, add garlic and salt and cook 2 3 min
longer, stirring occasionally, until liquid evaporates and mushrooms are
light golden.

Prep Time: 10 min Cook Time: 9 min

Serves 4

Per Serving according to original recipe: Cal 88; Fat 6g; Carb 8g; Pro 4g;
Sod 142mg Exchanges:
1 One half vegetable, 1 fat

This was extremely good.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork
reggie@reggie.com

NOTES : Cal 52, Fat 1.8g, Carb 7.8g, Fib 2g, Pro 3.8g, Sod 146mg, CFF
25.7%.
Recipe by: Woman's Day, 4/22/97 Posted to Digest eatlf.v097.n086 by Reggie
Dwork reggie@reggie.com on Mar 29, 1997