Mushrooms Provolone
Source of Recipe
Cincinatti Post 11/28/01 from ''Beginning Light.''
List of Ingredients
1 pound fresh button mushrooms
2 tablespoons minced green onions
1 garlic clove, minced
2 tablespoons margarine
3/4 cup dry white wine
Instant-blend flour to thicken, such as Wondra
1 cup shredded part-skim milk provolone cheese
Yield: 6 servings
Recipe
Rinse and drain mushrooms. Separate caps from stems, reserving stems for another use. Saute green onions and garlic in margarine in a nonstick electric skillet until limp (set control at 375 degrees). Add wine and simmer 5 minutes. Add mushroom caps; simmer until they're tender, stirring often. Remove mushrooms with a slotted spoon. Simmer liquid in skillet to reduce to 1/2 cup. Thicken lightly by blending in instant flour (or use a paste of all-purpose flour and cold water). Let bubble a minute, then return mushrooms to skillet. Spread provolone over mushrooms and cook several minutes or just until cheese melts. May be prepared ahead except for cheese; finish when ready to serve at the table.
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