Thursday, August 26, 2010

Sauteed Mushroom Caps

Sautéed Mushroom Caps

8-12 extra large button mushrooms

2 Tbsp. olive oil

3-4 Tbsp. dry vermouth or chicken stock

Fresh ground white pepper

Fresh grated Parmesan cheese

Lightly clean mushrooms and remove stems. Place oil in sauté pan over medium high heat and add mushrooms. Sauté for 2-3 minutes per side. You could add some freshly chopped herbs after turning mushrooms. Add the vermouth or chicken stock, cover and cook for 2 minutes longer. Remove mushrooms to serving platter and sprinkle with pepper and parmesan cheese. Makes 4 servings.

Nutritional Info:

Calories 86; total fat 8 grams; saturated fat 1 gram; % calories from fat 77%; cholesterol 2 mg; carbohydrate 3 grams; protein 3 grams; fiber .6 grams

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