Yield: 1 servings
|150||Grs Mushrooms (cut in|
|1||Onion (medium, preferably|
|1||Garlic clove (or 2 small|
|10 millilitres||Or sauteeing substitute|
|1||Or 2 Tbs LF sour cream or|
|5||To 10 ml balsamic vinegar.|
Sautee chopped onion and garlic over moderate heat till soft. Add mushrooms. When soft (usually 2 min), add seasoning, LF sour cream or substitute and vinegar. Stir gently. When heated serve on rice or noodles or baked potatoes.
Tip: When sauteeing mushrooms use little sauteeing agent and cook lightly. Never overcook mushrooms.!!! Posted by "Paul Carreno" <PCARRENO@...> to the Fatfree Digest [Volume 15 Issue 30] Mar 2, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....