1 pound mushrooms, sliced
1/4 cup red wine
1/2 teaspoon dried thyme
1 teaspoon dried marjoram
1/8 teaspoon freshly ground black pepper
Braise the mushrooms in the red wine with the garlic, thyme, and marjoram.
Cover the pan for about 5 minutes, until the mushroom juices have been released, then remove the lid.
Cook further until the liquid is completely reduced. Add the pepper and salt to taste.
Recipe makes 4 servings (2 cups).
Serving size: 1/2 cup
Calories: 42; Total Fat: 0.3g; Saturated Fat: trace; Cholesterol: 0mg
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