Sautéed Mushrooms

Ingredients: (Conversion Chart)

• 4 tablespoons butter or margarine
• 2 large shallots, minced
• 1 pound white mushrooms, each quartered
• 8 ounces shiitake mushrooms, stems removed and cut into 1-inch wedges
• 8 ounces oyster mushrooms, each halved
• ¼ teaspoon dried thyme leaves
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 clove garlic, crushed
• 2 tablespoons chopped fresh parsley

Directions:

1. In a skillet, melt 2 tablespoons butter or margarine over medium-high heat. Add shallots and cook, stirring, 1 minute. Add white mushrooms, and cook, stirring often, until mushrooms are tender and liquid has evaporated, about 8 minutes. Remove mushrooms to bowl.
2. In same skillet, melt remaining margarine or butter. Add shiitake and oyster mushrooms, and cook, stirring often, until mushrooms are tender and liquid has evaporated, about 6 minutes.
3. Return white mushrooms to pan; stir in ¼ cup water, and cook until liquid evaporates. Stir in thyme, salt, pepper, and garlic, and cook 1 another minute.
4. Transfer mushroom mixture to serving plates. Sprinkle with parsley to serve.

Nutrition Info: