Monday, March 22, 2010

Sauteed Mushrooms with Thyme

Sauteed Mushrooms with Thyme
Servings: 4
Weight Watchers Points: 1 per serving

2 Tbsp. light butter
1 Tbsp. olive oil
1 small shallot, minced
1 1/2 lbs. small white mushrooms, halved
Salt and pepper to taste
1 tsp. fresh thyme, minced
1/4 c. red or white wine

In a skillet over medium-low heat, melt the butter with the oil. Add the shallot; cook, stirring, until soft, about 5 minutes. Raise the heat to medium. Add the mushrooms; season with salt and pepper. Cook, covered, until the mushrooms release their liquid, 5 - 6 minutes.

Uncover; raise the heat to high. Cook, tossing, until the liquid evaporates and the mushrooms are brown, about 3 - 5 minutes. Add the thyme and wine. Cook until the skillet is almost dry, about 1 minute.

NOTES: Mushrooms are sort of the forgotten vegetable for me. I mean, I LOVE mushrooms. I think they're so delicious, I forget they count as a vegetable, that they are a great source of protein, B vitamins, riboflavin, niacin, and a host of other good-for-you minerals. This dish as a great side with just about anything, and it comes together really fast. I don't know if it reheats the next day, because there's never any leftovers!

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