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Ingredients
2 teaspoons olive oil
1 small onion, peeled and finely chopped
4 medium portobello mushrooms, stemmed and cut into ½-inch dice
¼ cup red wine
¼ cup beef broth, homemade or low-sodium canned
½ teaspoon salt, plus more to taste
Freshly ground pepper to taste
1 tablespoon coarsely chopped Italian parsley
Nutritional analysis per serving (4 servings)
6 grams carbs; 61 calories; 2 grams monosaturated fat; 3 grams fat; 2 grams fiber; 313 milligrams sodium; 2 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil in a large nonstick skillet over medium-low heat. Add the onion and cook for 2 minutes. Add the mushrooms and cook, stirring often, until the onions are soft and the mushrooms have released their juices, about 8 minutes.
- Step 2
Stir in the wine and broth, increase the heat to medium and cook until syrupy, about 5 minutes. Stir in the salt, pepper and parsley.
Private Notes