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Mushrooms with White Wine and Shallots

Source of Recipe

AHA Cookbook
Serves 4

2 tablespoons light margarine
1/2 cup finely chopped shallots (8 large)
1 pound fresh mushrooms, quartered (about 6 cups)
1/2 cup dry white wine (regular or nonalcoholic)
1 tablespoon finely snipped fresh parsley
Pepper to taste

In a large nonstick skillet, melt margarine over medium-high heat. Sauté shallots for 2 to 3 minutes, stirring constantly. Add mushrooms and wine. Reduce heat to medium and cook, covered, for 7 to 9 minutes. Uncover and increase heat to high. Cook for 5 to 6 minutes, or until juices have evaporated. To serve, stir in parsley and pepper.

Per serving:Calories 80...Protein 2 g...Carbohydrates 9 g...Cholesterol 0 mg...Total Fat 2 g...Fiber 2 g...Sodium 41 mg