 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Prep: 9 minutes; Cook: 20 minutes Ingredients:
1 tablespoon olive oil |
1/3 cup minced shallots (about 3 medium) |
8 ounces whole baby portobello mushrooms |
8 ounces chanterelle mushrooms |
1/2 teaspoon salt |
1 cup fat-free, less-sodium beef broth |
1 teaspoon grated fresh lemon rind |
3 tablespoons fresh lemon juice |
1 tablespoon cornstarch |
1 tablespoon minced fresh chives |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Add shallots; sauté 1 minute. Add mushrooms and salt. Reduce heat to medium, and cook 17 minutes or until moisture evaporates and mushrooms are tender, stirring frequently.
2. Combine beef broth and next 3 ingredients in a bowl, stirring with a whisk until well blended. Add to pan, and boil 1 minute or until slightly thick, stirring constantly. Remove from heat, and stir in chives.
|
|