Sauteed mushrooms are a great low carb addition to any meal. These mushrooms are meaty tasting and filling and can be made via crock pot or on your stove. I prefer the stove top method, as it adds that extra grilled taste to the mushrooms, but the crock pot ones are tasty as well.
You can use whatever variety of mushrooms you prefer for this recipe. I like a mix of baby portabello and white mushrooms. The mushrooms have approximately 3 g. of net carbs per half cup.
1 1/2 tablespoons of olive oil
1 tablespoon of butter
1/4 cup of diced onion
2 cloves of minced garlic
16 ounces of fresh mushrooms (sliced)
2 tablespoons of dry white wine
1/4 cups of chopped flat leaf parsley (aka Italian parsley)
1/2 teaspoon of salt
a dash of pepper
Stove top Directions:
Saute the olive oil, butter, onion and garlic over medium heat (I did this approx. 8 minutes)
Add the remaining ingredients, stir and cook with the lid on for approx. 10 minutes.
Remove the lid and turn the heat up to high. Stir occasionally and cook for an additional 8 or 10 minutes or until most of the sauce is reduced.
Crock Pot Directions: (I used my 4.5 quart for this recipe)
Combine all of the ingredients and cook approx 4 hours on low until soft and thoroughly cooked. Slightly drain the excess liquid.
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