Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 150 \N | Grs Mushrooms (cut in |
| \N \N | Strips) |
| 1 \N | Onion (medium, preferably |
| \N \N | Brown) |
| 1 \N | Garlic clove (or 2 small |
| \N \N | Ones) |
| 10 millilitres | Or sauteeing substitute |
| 1 \N | Or 2 Tbs LF sour cream or |
| \N \N | Substitute |
| 5 \N | 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@....
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