Wild Mushroom Mashed Potatoes Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Yukon gold potatoes,
4 ounce: Shiitake mushrooms, washed cut into large dice
3 centiliter: Garlic, crushed
1 tsp: Olive oil,
1/4 cup: Fat-free, low-salt chicken stock
3/4 cup: Low-fat buttermilk,
Salt and freshly ground pepper,
1/4 cup: Fresh chives, snipped
Directions:
Wash potatoes and cut into 3-inch chunks. Place in large saucepan
and add just enough cold water to cover. Bring to a boil and cook,
covered for 15 minutes. Meanwhile, heat oil and chicken stock over
medium-heat in a non-stick skillet and saute mushrooms and garlic 5
minutes. Drain potaoes and mash. Place in bowl and mix in mushrooms
and butter milk with a fork. Sprinkle chives on top.
Nutritional info per serving: 454 cal; 14g pro, 97g carb, 4g fat(8%),
5.6g fiber, 4mg chol, 207mg sodium Exchanges; .4 milk, .3 veg, 6.2
bread, .1 meat, .6 fat
Source: Dinner in Minutes, Miami Herald, 12/28/95 formatted by Lisa
Crawford
Source from luhu.jp
and add just enough cold water to cover. Bring to a boil and cook,
covered for 15 minutes. Meanwhile, heat oil and chicken stock over
medium-heat in a non-stick skillet and saute mushrooms and garlic 5
minutes. Drain potaoes and mash. Place in bowl and mix in mushrooms
and butter milk with a fork. Sprinkle chives on top.
Nutritional info per serving: 454 cal; 14g pro, 97g carb, 4g fat(8%),
5.6g fiber, 4mg chol, 207mg sodium Exchanges; .4 milk, .3 veg, 6.2
bread, .1 meat, .6 fat
Source: Dinner in Minutes, Miami Herald, 12/28/95 formatted by Lisa
Crawford
Source from luhu.jp