Heat 1 tablespoon
of the peanut oil in a large nonstick skillet over medium high heat. Add
the mushrooms and cook, stirring occasionally, until the mushrooms release
liquid, about 5 minutes. Increase the heat to high and cook, stirring
occasionally, until the liquid has evaporated, about 8 minutes longer.
Add the remaining peanut oil, reduce the heat to medium and continue to
cook, stirring once every minute, until the mushrooms are dark brown,
about 8 more minutes.
COOKS NOTE: You can also use asparagus or Japanese eggplant instead of the mushrooms for a completely different dish.
Per Serving: 137 Calories; 10g Fat (57.3% calories from fat); 2g Saturated Fat; 4g Protein; 12g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 311mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 2 Fat; 0 Other Carbohydrates.
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