Ingredients:

  • 450g Mixed variety mushrooms (Cremini, Button)
  • 3 large cloves of garlic, finely minced
  • 2 tablespoons (30 ml) fresh parsley, chopped
  • 1 teaspoon (5 ml) fresh thyme leaves
  • Low-calorie cooking spray, as needed
  • 3 tablespoons (45 ml) low-sodium vegetable or chicken stock
  • 1 tablespoon (15 ml) fresh lemon juice
  • Salt, to taste
  • Black pepper, freshly ground, to taste
  • 1/4 teaspoon chilli flakes (optional)

Instructions:

  1. Wipe mushrooms clean (do not rinse) and slice them into even, medium-thick pieces. Finely mince the garlic and chop the fresh herbs.
  2. Heat a large non-stick frying pan over medium-high heat. Spray generously with cooking spray. Add the sliced mushrooms and sauté vigorously for 5–7 minutes, stirring frequently, until they release moisture and start to brown slightly.
  3. Reduce heat to medium. Add the minced garlic and chilli flakes (if using). Cook for 60–90 seconds until fragrant. Be careful not to burn the garlic.
  4. Pour in the low-calorie stock and lemon juice. Stir well, scraping up any browned bits from the bottom of the pan. Let this simmer rapidly for 2 minutes until the liquid has slightly reduced.
  5. Remove the pan from the heat. Stir in the fresh parsley and thyme.
  6. Season generously with salt and freshly ground black pepper. Taste test and adjust seasoning as necessary. Serve immediately.