Sautéed mushrooms make an excellent appetizer. Usually served breaded and deep-fried they cannot help but be good. Sautéed are equally delicious but usually swimming in a sea of butter. Don’t deprive yourself of mushrooms as an appetizer. Try Mushrooms – Slim Style and you may come to like these better than the ones deep-friend or immersed in butter – just like me! The recipe below makes appetizers for 3-4 people. It is easily doubled.
1 lb. button mushrooms, wiped clean. Remove stems so you are using just the caps. Save stems for another use such as stock or soups.
1 tablespoon olive oil
1 tablespoon sesame oil
¼ cup fat-free, low sodium beef or vegetable stock
¼ cup dry white wine.
2 medium cloves garlic cut in halves
¼ teaspoon dill weed
¼ teaspoon basil
¼ teaspoon black pepper
¼ teaspoon coriander
* 1 tablespoon pimentos
In 2 qt. baking dish combine all ingredients. Be sure and coat all the mushrooms. Cover tightly with lid. If lid is loose add foil as well. Bake 1 ½ hour at 350. Once done these are easily reheated. The sauce left in the bottom of your dish is delicious. Don’t toss it! It is delicious on baked potatoes or rice.
*optional: for added color add one tablespoon chopped pimentos prior to serving.
Garnish with a bit of dried parsley. For appetizer poke with pretzel-thins for convenient serving.
Easy, quick, delicious, and impressive.