I love, LOVE, sautéed mushrooms. But, since Jim can’t say the same – I don’t often make the effort to cook them. Today, I had a hankering for them, and since I had two pints in the fridge calling to me, I tried a new recipe I found on Weight Watchers (*with a small twist of my own). Best yet? They were ready in about 3-4 minutes!
Now, before you get started, I must apologize. Usually, I like to post a picture along with the recipe. I forgot. Does it count that I have an image of my bowl, licked clean?!
2 tsp EVOO
2 cloves of garlic, minced
1/4 tsp dried thyme
1/4 tsp table salt
1 Tbsp balsamic vinegar
8 oz mushrooms cleaned, stems discarded (Crimini or Baby Portobellos were used in my attempt. As the picture above doesn’t illustrate. My bad.)
*1-2 Tbsp fat-free, reduced-sodium chicken broth (for more brothy ‘shrooms, add that second Tbsp)
Heat a non-stick skillet over medium-high heat. Drizzle the oil into the pan, then add the mushrooms. Stirring frequently, sauté the mushrooms for 1 minute. Add the broth, garlic, thyme (grind between your fingers to crush a bit as you add), and salt.
When the mushrooms have shrunk a bit and their aroma begins to rise, add the vinegar and cook until the liquid reduces and the juicy morsels are calling your name — about 1-2 minutes.
Makes 1 serving at 4 PointsPlus™
Busy Crab Tips:
- Clean the mushrooms, which are typically delicate, with only a paper towel (dampened if preferred). Washing in water is unnecessary.
- This recipe uses Crimini (baby Portobellos), but I’m sure white or button mushrooms would work as well.
- Although this recipe was prepared a la carte, I’m sure these (especially with the broth produced) would be perfect for dressing up a chicken breast, sliced steak, or whole wheat pasta.
- Experiment with other spices or substitutions: rosemary, white or red wine in place of the balsamic, minced shallow instead of garlic. You get the picture!