Spicy saute'd mushrooms

Yield: 1 servings

Measure Ingredient
½ pounds Mushrooms, sliced
2 \N Medium onions, chopped
2 \N Hot peppers (to taste)
\N x Salt (to taste)
¼ cup Dry sherry

Saute the mushrooms in the sherry in a non-stick pan until the mushrooms start to give up some of their liquid. Then add the rest of the stuff and saute until soft and brown. Serve over your favourite carbohydrates.

My favourite carbo for this dish is Kraft Dinner made without the margerine. Make it as directed on the box, but just skip the margerine and it works just fine, and weighs in at under 10% calories from fat. Add a slice of FF processed "cheese" to enhance the creamy/cheesy taste & texture.

From: Crispin Cowan <crispin@...>. Fatfree Digest [Volume 10 Issue 18] Aug. 28, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV

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