- Prep Time
- 10 mins
- Total Time
- 25 mins
- Makes
- 1 1/2 cups (375 mL)
Ingredients
- 3/4 cup + 2 tbsp
- vegetable broth, divided
- 205 mL + 30 mL
- 2 tsp
- cornstarch
- 10 mL
- 1 tbsp
- olive oil
- 15 mL
- 2
- cloves garlic, minced
- 4 cups
- sliced mixed mushrooms
- 1 L
- 1/4 cup
- white wine
- 60 mL
- 1 tsp
- lemon juice
- 5 mL
- 1 tsp
- chopped fresh thyme
- 5 mL
- 1/2 tsp
- pepper (approx.)
- 2 mL
Method
Step 1
Stir 2 tbsp (30 mL) of the broth with cornstarch in a small bowl; set aside.
Step 2
Heat a large skillet over medium-high heat. Add olive oil and garlic; sauté until fragrant, about 1 min. Add mushrooms; cook until mushrooms are lightly browned, 5 to 7 min.
Step 3
Add wine to mushroom mixture; cook until almost all liquid is absorbed, about 2 min. Add remaining broth and lemon juice.
Step 4
Stir in cornstarch mixture, thyme and pepper. Cook until thickened, about 1 min.
Tips
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Nutritional Facts Per Serving
- Nutrition Description:
- Per 1/4 cup (60 mL)
- Calories:
- 40
- Fat:
- 2 g
- Carbs:
- 3 g
- Fibre:
- 1 g
- Sugar:
- 1 g
- Protein:
- 2 g
- Sodium:
- 310 mg
