Braised Mushrooms and Herbs

A simple yet elegant side dish with the pleasing consistency of mushrooms accentuated by the great taste of herbs

Braised mushrooms and herbs makes a great side dish or an appetizer before the main meal.  No need for a dipping sauce as these braised mushrooms are cooked to perfection in their own delicious sauce!

So get your party on and serve up some braised mushrooms and delicious herbs! You'll be glad you did!

Braised Mushrooms with Herbs


* 2 Tbsp. extra virgin olive oil or grapeseed oil
* 1 Tbsp. minced shallots
* 1 tsp. minced garlic
* 1 pound baby bella or cremini mushrooms,
cut in half and wiped clean with a damp cloth
* 2 fresh thyme sprigs
* 1/4 cup chopped fresh parsley
* 1/2 tsp. herbs de Provence
* 1/4 tsp seasoning salt
* 1/2 cup red wine (optional)
* 1/2 cup low-fat, vegetable broth
* 1/8 tsp. freshly ground black pepper
* Salt to taste

How we make it

In wide skillet heat oil over medium heat. Add shallots
and garlic and sauté until just golden (careful not to burn).

Add mushrooms, fresh herbs, herbs de Provence and
seasoning salt. Increase heat to medium high and stir all
ingredients so that mushrooms are well coated. Cook mush-
rooms for 5 minutes. Add red wine and cook for 2 minutes
(if using), then add vegetable broth.

Cover pan for about 10 minutes until mushroom juices have
been released, then remove lid. Cook until liquid is almost
completely reduced.

And pepper and salt to taste.

Makes 4 servings.

Per serving: 110 calories, 7 g total fat (1 g saturated fat),
6 g carbohydrate, 3 g protein, 1 g dietary fiber, 75 mg sodium

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