These mushrooms can be served hot as a side dish, or chilled as a fine salad. Or if you drain the cooked mushrooms and chop them up a bit, they make a great sandwich topping.
2 teaspoons olive oil
3 cloves garlic, minced
2/3 cup chicken broth, homemade or reduced-sodium canned
1-1/2 pounds mushrooms, quartered
1 teaspoon grated lemon zest
3 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 In a large nonstick skillet, heat the oil over low heat. Add the garlic and cook until tender, about 1 minute. Add the broth and bring to a boil.
2 Add the mushrooms and cook, stirring frequently, until the mushrooms are tender, about 7 minutes.
3 Remove from the heat and stir in the lemon zest, lemon juice, salt, and pepper. Serve hot, at room temperature, or chilled. Makes 4 servings
Makes Makes 4 servings servings.
Per serving: 76 calories, 2.3g total fat (0.3g saturated), 0mg cholesterol, 2.1g dietary fiber, 9g carbohydrate, 6g protein, 376mg sodium.