In The Kardea Gourmet, you learned about the usefulness of a water saute' to make great tasting, low calories dishes. Here is a recipe that adds a terrific flavor punch to this healthy cooking technique. The recipe uses portobello mushrooms, but try with spinach, Swiss chard or even Brussels Sprouts that have been quartered.
For dinner, serve as a meaty focus, or for lunch, try putting these flavorful pan-seared mushrooms on a crusty whole wheat roll with some chopped lettuce, and thin slices of onion and tomato. If you are feeling like this needs something to moisten the sandwich, try a teaspoon of chimichurri (adds about 45 calories) or a Dijon mustard.
| 4 | Portobello mushrooms, large | |
| 2 | T | Red Wine |
| 1 | T | Balsamic vinegar |
| 1⁄2 | t | Oregano (better - Kardea's classic Mediterranean herb blend) |
| 2 | T | Soy Sauce (try with 1 tablespoon of lite soy sauce to cut sodium) |
