Saucy Mushrooms

10 ingredients
2 steps

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. 1
    Heat oil in a large nonstick skillet over medium-high heat. Add shallots; saute 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. 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.

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