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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 2 |
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Quick and soso good. I'd say good leftovers, but we've never had any. Ingredients:
1/2 teaspoon butter |
1/2 teaspoon olive oil |
2 tablespoons finely chopped celery |
2 tablespoons finely chopped shallots |
2 tablespoons finely chopped carrots |
cooking spray |
1 cup thinly sliced button mushroom |
2 cups thinly sliced shiitake mushroom caps |
1 (14 ounce) can reduced-sodium fat-free chicken broth |
1 teaspoon dry sherry |
1/2 teaspoon chopped fresh parsley |
1/4 teaspoon chopped fresh tarragon |
1/4 teaspoon fresh ground black pepper |
1/8 teaspoon salt |
Directions:
1. Heat butter and oil in a large nonstick skillet over medium-high heat. Add celery, shallots, and carrot; sauté 3 minutes or until lightly browned. Spoon vegetable mixture into a medium bowl.
2. Coat pan with cooking spray. Add button mushrooms; sauté 3 minutes or until lightly browned. Add button mushrooms to vegetable mixture. Coat pan with cooking spray. Add shiitake mushrooms; sauté 3 minutes or until lightly browned. Add shiitake mushrooms to vegetable mixture.
3. Combine vegetable mixture and broth in a medium saucepan; bring to a boil over medium heat. Cover, reduce heat, and simmer 30 minutes. Stir in sherry and remaining ingredients. Simmer, uncovered, 5 minutes.
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