Creamed Mushrooms

I made these for dinner the other night and I was surprised at how good they were.  My husband doesn't even like mushrooms and he ate them too.  I served these with some small cuts of organic grass fed beef steak and roasted green beans.  They were a nice change from the usual sauteed mushrooms I always make with steak.

This recipe would be appropriate for Stages 1, 2 and 3.

Creamed Mushrooms
serves 2

1 1/2 tablespoons of lemon juice

8 oz container of small button mushrooms

1 tbsp butter

1 tbsp extra virgin olive oil

1/2 a small onion or 1 shallot, finely chopped

1/4 cup whipping or heavy cream

1/2 tbsp of chopped fresh parsley or a big pinch of dried parsley

salt and pepper

Put mushrooms in a bowl and sprinkle about 1/2 a tablespoon of the lemon juice over them.

Heat the butter and oil in a skillet, add the onion and cook for about a minute.  Add the mushrooms and toss them into the onions and butter.  Season with salt and pepper to taste and stir in the cream and the rest of the lemon juice.

Heat until hot but don't boil.  Serve immediately.

1/2 cup = 1 veggie serving and 1/2 fat/dairy serving