Garlicky Mushroms, from GaelDelicious side dish or filling for crepes. Gael made these May 11, 2011 as part of an all-vegetarian dinner. From June 2011 Vegetarian Times magazine.
2 T olive oil
10 cloves sliced garlic
40 large button mushooms, quartered
2 c dry white wine (I subbed water, but it took a long time to cook off)
2 T chopped parsley or dill
Heat oil in skillet over low heat. Add garlic and cook 1 minute or until transparent.
Add mushrooms and cook 10 minutes without stirring.
Add wine and cook 15 minutes or until liquid had evaporated and mushrooms are browned. Stir in parsley or dill and cook 2 minutes.
Season with salt and pepper if desired
69 calories per 1/2-cup serving. Serves 8.