Calories 195 (30% from fat)
Fat 6.5 gram
Saturated Fat 2.3 gram
Trans Fat 0 gram
Chol. 5 mg.
Sodium 327 mg.
Carb. 29 gram
Fiber 4 gram
Sugar 1.5 gram
Sugar Alcohol 0 gram
Protein 8 gram
fat free olive oil spray
2 shallots (3 oz.), minced
4 cloves garlic (4 tsp.), minced
8 oz white button mushrooms, chopped
3.5 oz shitake mushrooms, stems discarded and tops chopped
2 Tbsp. dry white wine
1/2 tsp dried thyme
1 Tbsp. low sodium soy sauce
1/2 tsp lemon juice
1 oz. manchego cheese, (or other dry cheese) finely grated
(We used Roasted Garlic, but if you want lower sodium choose the Reduced Salt and it takes 100 mg of sodium off each serving.)
1. Heat a large non-stick pan over medium heat. Lightly coat with fat free olive oil spray. Then sauté the shallots and garlic until tender, about 3 to 4 minutes. Add sliced mushrooms. Sauté until all their juices have been given off (5-7 minutes).
2. Add the white wine and cook for a minute or two until it evaporates. Then add thyme and soy sauce and simmer 3 more minutes. Stir in the lemon juice and remove from the heat.
3. Serve mushrooms in stemmed martini glasses. Garnish each one with finely grated manchego (just a thin layer for a sprinkle of flavor).
4. Serve with whole wheat crackers. We liked Whole Wheat Triscuits.
Yield: 4 Servings