Serves 4.
Note: This hearty wintry dish comes together quickly for a weekday supper but is elegant enough for a weekend dinner party. It doubles easily and may be made ahead of time, then assembled right before serving. From Beth Dooley.
• 1 tbsp. vegetable oil
• 1 tbsp. unsalted butter
• 2 lb. cremini mushrooms, sliced
• 2 garlic cloves, minced
• 2 tsp. fresh thyme leaves
• Salt and freshly ground black pepper to taste
• Generous pinch red pepper flakes
• 1/4 c. white wine
• 1/4 c. mushroom, chicken or vegetable stock
• Cooked egg noodles for serving
• 1/4 c. chopped fresh parsley for garnish
Directions
In a large skillet over medium heat, whisk together the oil and butter until hot and bubbly. Working in batches, sauté the mushrooms until browned on all sides, about 5 to 8 minutes, removing each batch to a plate until they're all cooked.
Whisk in the garlic, thyme and a sprinkle of salt, pepper and the red pepper flakes. Cook for 1 minute. Whisk in the wine and stock, scraping up any browned bits that stick to the bottom of the pan.
Return the mushrooms to the pan, reduce heat and simmer until the liquid has thickened, about 5 to 8 minutes. Serve over cooked egg noodles and serve garnished with parsley.
Nutrition information per serving (calculated without pasta):
Calories114Fat7 gSodium24 mg
Carbohydrates9 gSaturated fat2 gCalcium19 mg
Protein7 gCholesterol8 mgDietary fiber2 g
Diabetic exchanges per serving: 2 vegetable, ½ lean meat, 1 fat.
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