|1½ pounds||Fresh shiitake mushrooms|
|4 tablespoons||Vegetable oil|
|3 cloves||Garlic, thinly sliced|
|3||To 4 Tbs dry white wine|
|½ cup||Loosely packed Italian|
|Parsley, fine chopped, but|
|Discard Lower halves of|
|Freshly ground black pepper|
Discard mushroom stems, wipe mushrooms with damp paper towel and slice them thin. Heat wok or skillet add oil and heat well. Add garlic and stir-fry until golden over low heat remove garlic with slotted spoon and discard Add mushrooms and stir-fry over medium-high heat for 1 minute. Add wine and continue to stir until mushrooms are crisply tender, about 1 minute more. Stir in chopped parsley, and season to taste with salt and pepper. Makes 6 servings.
NOTE: You can prepare other mushrooms, such as chanterelles, oyster or regular mushrooms, this way.
Per serving: Calories 122 Fat 10g No cholesterol Sodium 361mg Percent calories from fat 68%
Source: "Helen Nash's Lower-Fat Losher Kitchen" Dallas Morning News 12/4/96 Typos by Bobbie Beers
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